Spanish ham history and culture

Let’s take a gastronomic journey and delve into the luxurious world of Spanish hams, a delicacy with both deep flavor and rich history. From the sunny Spanish mountains to your dinner table, we’ll explore everything from the origins of the ham to its production methods and how best to enjoy this exquisite treasure.

Join the journey and experience the passion and love behind every slice of Spanish ham.

What is Spanish ham?

Spanish ham, also called Jamón, is a type of dried and salted pork from Spain.

World-renowned for its unique taste and texture, the ham achieves its distinctive character through a careful curing process.

There are two main types of Spanish ham: Jamón Serrano and Jamón Ibérico.

Jamón Serrano comes from white pigs and matures for around a year, while Jamón Ibérico, which comes from the black Iberian pig, can mature for up to four years, giving it a deep and complex taste.

The Iberian pig is typically fed acorns, which gives the ham its characteristic nutty flavor, while the aging process enhances aromas and texture.

The production of Spanish ham is highly regulated to ensure high quality. For example, Jamón Ibérico must be labeled with colored tags indicating the pig’s diet and living conditions.

Definition of Spanish ham

Jamón is a salted, dried ham from Spain and has been a central part of Spanish cuisine for centuries.

Jamón Serrano comes from white pigs and has a firm texture and salty flavor.
Jamón Ibérico from black pigs is known for its nutty flavor, thanks to acorn cheese.

Both hams are made by salting and drying the hind leg of the pig for up to several years, which produces the unique flavor profile.

Types of Spanish ham

Spain offers several different types of hams, each with its own unique characteristics:

• Jamón Serrano: Made from white pigs, known for its sweet, nutty flavor.
• Jamón Ibérico: Made from black pigs that feed on acorns and is divided into three qualities: ‘de bellota’, ‘de cebo de campo’, and ‘de cebo’.
• Cecina: Air-dried beef from the Leon region, similar in texture to Serrano but with a deeper flavor.
• Lomo: Air-dried pork fillet with intense flavor.
• Chorizo: Spicy sausages made from pork and paprika.

Different types of ham vary in both price and production time, but whatever type you choose, Spanish ham will make a delicious addition to any meal.

The manufacturing process

Making Spanish ham requires precision and patience.

First, the hams are salt cured to draw out the moisture, followed by months of drying in ventilated rooms.

Hams like Jamón Ibérico de Bellota are aged for at least 36 months. The maturation phase is crucial for the flavor and fat marbling of the meat.

Pig and diet selection

The choice of pig and its diet plays a crucial role in ham quality.

Iberico pigs are particularly sought after for their ability to store fat in muscle tissue.

Acorn-fed pigs produce the finest ham with a nutty flavor.

Drying and ripening

After salting, the ham hangs in secaderos where it matures in a controlled environment for up to several years.

This slow, preservative-free process gives Spanish ham its world-famous taste and texture.

How to choose the best ham

When choosing a Spanish ham, there are several factors to consider. For example, the signs of quality and the descriptions:

• Designation of origin: Jamón de Huelva, Jamón de Jabugo and Jamón de Guijuelo indicate high quality.
• Breed of pig: Iberian pigs produce the finest ham.
• Feeding / Diet: Pigs that eat acorns produce the best ham.
• Ripening time: A longer ripening time improves the flavor.

Price vs. quality

Spanish ham varies in price depending on quality.

Here is an overview:

Serving

Spanish ham is a delicacy and its serving should highlight its unique taste and texture.

Serving ham correctly is an art in itself and can transform a simple dish into an extraordinary experience.

Here’s a deeper insight into how you can serve Spanish ham in the best possible way to bring out all its complex flavors and delicate aromas.

Cutting the ham

The first step in serving Spanish ham is the slicing. The ham should always be sliced very thinly – preferably so thinly that the slices are almost transparent. This is because the thin slices bring out the texture and flavor of the ham in the best possible way. Slices should be cut from different parts of the ham, as different areas have different fat content and flavors. The direction and technique of slicing is also important; slices should be cut along the meat fibers to maintain juiciness and get the most out of each slice.

Traditionally, the ham is cut with a long, flexible knife known as a “jamonero,” which is specially designed to cut very thin slices from the whole ham. The ham is held in a ham stand, also known as a “jamonero stand,” which ensures stability during slicing.

Serving temperature

One of the most important factors when it comes to serving Spanish ham is temperature. The ham should be served at room temperature (between 20 and 25 degrees Celsius). At this temperature, the natural fat of the ham is released, which enhances the flavors that make the ham so desirable. If the ham is served too cold, the flavor flattens and the fat becomes more solid, reducing enjoyment.

If the ham has been stored in the fridge, it is important to take it out at least 30 minutes before serving to ensure it reaches the right temperature.

Serving methods and combinations

When serving Spanish ham, there are many options to combine it with other ingredients that complement its flavor:

1. With olives: The slightly salty and buttery taste of olives compliments the rich, nutty flavor of ham, especially if you choose Spanish varieties like Manzanilla or Arbequina.
2. With cheese: The ham goes well with Spanish cheeses like Manchego, a sheep’s milk cheese with a nutty flavor. The combination of the salty ham and creamy cheese creates a harmonious balance.
3. With bread: A classic accompaniment to Spanish ham is a piece of fresh, crusty bread – preferably lightly toasted. A popular serving method in Spain is “Pan con Tomate,” where a piece of bread is rubbed with ripe tomato and drizzled with olive oil before placing the ham on top. This is a simple but delicious tapa.
4. With fruit: A more modern serving idea is to combine Spanish ham with fruit such as melon or figs. The sweet taste of the fruit creates a contrast to the salty, umami character of the ham, resulting in a harmonious taste experience.

Wine and beverages

Wine is a natural companion to Spanish ham, and the right wine can significantly enhance the flavor experience. There are a few guidelines for choosing wine with ham:

1. Red wine: A strong red wine from Spain, such as a Rioja or a Ribera del Duero, goes well with Jamón Ibérico, especially if the ham is very mature and has an intense flavor. The tannic wines complement the fattiness of the ham and balance its salty flavor.
2. Sherry: A dry sherry like Fino or Manzanilla is a classic choice for Spanish ham, especially Jamón Serrano. The dry and slightly nutty flavor of sherry harmonizes well with the texture and salty profile of the ham.
3. White wine and cava: A dry white wine or Spanish cava is a light and refreshing alternative to red wine. The crisp acidity of white wine or cava cleanses the palate and balances the richness of the ham. Try a cava from Penedès or a fresh, fruity Albariño from Galicia.

Presentation and table setting

The presentation of Spanish ham is just as important as its taste. The ham should be carefully arranged on a platter, with the slices overlapping slightly so that they present themselves beautifully and invitingly. Overlapping the slices keeps the fat moist and the flavor intense while ensuring the slices don’t dry out too quickly.

Traditionally served as the centerpiece of a tapas table, ham can be enjoyed with a variety of small dishes such as pimientos de padrón (small roasted peppers), tortilla española (Spanish omelet) or marinated olives.

Concluding remarks

When serving Spanish ham, it’s not just about the taste, but also about honoring the tradition and craftsmanship behind this iconic product. With the right technique, attention to detail and appropriate combinations, Spanish ham can become an exquisite and memorable part of any gastronomic experience.