Iberico Ham, or Jamon Iberico
Dry-cured ham from acorn-fed pigs
Iberico Ham, or jamon iberico to give it its Spanish name, is a specific kind of serrano ham produced in the mountains of Andalucia, southern Spain.
It is considered one of the best types of serrano, as it is produced only from Iberico pigs, a breed of small brown animals native to the region. The pigs have black hooves, leading to an alternative name for the ham of pata negra.
The pigs' diet consists almost exclusively of acorns, giving the resulting meat a fine, nutty taste, along with the long maturation period of two years or so.
Iberico ham is considered by Andalucians to be of such high quality that it is always served raw, finely sliced with bread, and is never cooked - lesser, more fatty variants of serrano ham are used for this.
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More on 'Cured Meat':
Bresaola
Chorizo
Lardo di Colonnata
Prosciutto
Serrano Ham
Related Recipes
Iberico Ham With Salad
A simple dish relying on top quality ingredients
Read full recipe by James Martin, published at UKTV Food
Habas con Jamon (Broad Beans and Ham)
Ideal as a tapas dish
Read full recipe published at Iberian Foods
