575:
424:
33:
340:
686:
213:
1851:
1025:
881:
1011:
997:
111:
1039:
924:
in retail sales. The demand keeps growing while the availability is stagnated, as the production is maxing out to ensure quality. This is leading to a rise in the price of jamón ibérico, which is expected to double between 2017 and 2021. However in 2020, the sales in Spain fell 35-40% because of the
383:
process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior
435:
The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred
Iberians being most desirable. The current labeling system, based on a series of color-coded labels, was phased in starting in January 2014.
524:(pure, referring to the breed) can be added to the previous qualities when both the father and mother of the slaughtered animal are of pure breed and duly registered on the pedigree books held by official breeders.
1458:
707:
327:. The black Iberian pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of
372:, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to chestnuts or acorns for the best-quality jamón ibérico, or maybe a mix of acorns and
479:, produced from free-range pigs that are not pure-bred. The percentage of Iberian ancestry in the animal must be specified on the label. It can be either 75% or 50% pure ibérico pig breed.
871:. Keep the leg and the hoof for easy identification. Characteristic color of the rose to the red-purple and appearance to the cut with infiltrated fat in the muscular mass.
379:
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The
945:
501:, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months. It can be either 100%, 75% or 50% pure ibérico pig breed.
929:. Bars and restaurants, one of the outlets for the product, were closed or restricted. Wedding celebrations also were postponed or had minimal attendance. Since
459:
during this last period. The exercise and diet have a significant effect on the flavor of the meat; the ham is cured for 36 months. This grade is divided into:
1264:
1397:
1275:
1197:
400:
may last up to 100 days at room temperature because the packaging seals out oxygen and slows the aging process. A whole leg does not last as long. If the
1251:
1224:
787:
1485:
491:. This ham is from pigs that are pastured and fed a combination of acorns and grain. It can be either 100%, 75% or 50% pure ibérico pig breed.
1288:
973:
661:
or untraceable, and also there were cases of ham sourced from rare breeds with dark hoofs, and even manually darkened hoofs.
737:
669:
1650:
1522:
574:
1431:
1765:
617:, which are white or fair-colored in most traditional and commercial pork breeds in Spain, but always black in the
1130:
741:
287:, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces of
1201:
733:
864:
292:
1550:
1228:
315:. In Portugal, the central and southern regions have an abundance of this breed, with a predilection for the
1001:
632:, leading to quality and markets disputes, since the term was used interchangeably both as "great quality
1881:
1800:
1322:
1183:
1072:
948:, since it has been estimated that a sizable portion of both local market and exports are not actually
926:
380:
173:
1200:(in Spanish). Government of Spain: Ministerio de Medio Ambiente y Medio Rural y Marino. Archived from
933:
takes years from slaughter to sale, producers had to lower prices or go online to clear their stocks.
1712:
969:
423:
225:
1886:
1363:
983:
The first jamones ibéricos were released for sale in the United States in
December 2007, with the
358:
and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves known as
1249:
308:
1575:
1785:
838:
296:
761:
732:– the characteristic pigs of this denomination are raised in the foothills of the sierras of
304:
97:
32:
8:
1891:
1635:
1595:
1067:
842:
629:
312:
300:
156:
144:
114:
1099:
818:
is devoted to the production of jamón ibérico. with the town's main square being called
745:
646:
has also been sold unlabeled in small towns and unpretentious establishments all around
339:
1775:
1694:
1364:"Los expertos alertan: el precio del jamón va a dispararse y estos son los dos motivos"
1057:
779:
288:
197:
1543:
1518:
1405:
1371:
1330:
1296:
850:
757:
679:
640:
producers, there were plenty of doubtful producers using the term in their labeling.
618:
284:
280:
240:
193:
181:
57:
1459:"Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'"
1795:
1672:
1590:
625:
595:
140:
135:
1630:
1078:
1760:
1732:
1702:
1679:
1052:
1030:
941:
791:
760:. The protected zone is constituted by 77 municipalities of the southeast of the
201:
1615:
263:
91:
1662:
721:
212:
1870:
1707:
1610:
1409:
1375:
1334:
1300:
965:
937:
834:
685:
373:
1398:"Spaniards face ham shortage as Chinese market gets taste for jamón ibérico"
1876:
1855:
1780:
1739:
1727:
1567:
1536:
1062:
1016:
898:
708:
Geographical indications and traditional specialities in the
European Union
259:
1831:
1821:
1790:
1744:
1717:
1684:
1605:
1600:
1585:
1486:"Fury in Spain at US plans to produce 'Iberian' ham in Texas and Georgia"
1044:
913:
854:
749:
636:" (of any breed) and ibérico jamón (of any quality). Alongside reputable
599:
544:
405:
396:
is sold either sliced and vacuum-packed or as a whole leg. Vacuum-packed
344:
1836:
1826:
1645:
1625:
1250:
Website of the
Ministry of Agriculture, Fisheries and the Environment.
1222:
867:– external shape elongated, stylized, profiled by the so-called cut in
803:
658:
647:
568:
1323:"The world's most expensive ham is from Huelva and costs €4,100 a leg"
1161:
582:
567:"Pata negra" redirects here. For the 20th-century flamenco group, see
319:
region. In
Portugal, the black Iberian pig is commonly referred to as
1722:
1657:
1100:"How Long Does Iberico Ham Last & Should You Freeze Iberico Ham?"
906:
795:
753:
348:
244:
880:
1640:
1580:
902:
830:
807:
765:
369:
316:
236:
189:
168:
63:
724:. Their designations are legally protected. Some of them include:
451:). This ham is from free-range pigs that roam oak forests (called
231:
162:
1770:
972:. In 2005, the first slaughterhouse in Spain was approved by the
768:
itself. 60% of the production of jamón ibérico belongs to the DO
603:
328:
1184:"Spanish Club Blog - Different Types of Quality of Spanish Hams"
1135:
Iberico Club | Jamon
Iberico, Spanish Cheeses, Tapas & More
996:
846:
815:
799:
701:
690:
532:
360:
355:
110:
283:
lives primarily in the central and southwestern region of the
243:
or cross-bred pigs at least 50% Black
Iberian mixed only with
1816:
1667:
961:
917:
916:
of jamón ibérico and associated by-products were consumed in
905:, with a hard-to-fulfill global demand comparable to that of
717:
676:
650:
528:
456:
448:
365:
185:
68:
1265:"Normas reguladoras del jamón "D.O. Dehesa de Extremadura"."
1038:
411:
Freezing is not recommended, since it damages the fibers in
921:
653:. While as a general rule, a black hoof should indicate an
614:
455:) along the border between Spain and Portugal and eat only
177:
1276:"Normas reguladoras del jamón "D.O. Jamón los Pedroches"."
936:
Since jamón ibérico production and export is limited, the
515:
refers exclusively to the black-label grade jamón ibérico.
1559:
894:
535:
on product labels are restricted to hams that qualify as
80:
1162:"New quality labelling system for Iberian pork products"
960:
Prior to 2005, only pork raised and slaughtered outside
258:, has a smooth texture, rich, savory taste, and regular
1432:"La pandemia frena hasta los andares del cerdo ibérico"
1131:"How To Store & Preserve Jamon Iberico | Easy Read"
964:
was allowed to be processed in Spain for export to the
594:
is a commercial label for jamón ibérico. In colloquial
354:
Immediately after weaning, the piglets are fattened on
1528:
384:
layer of mold which helps to protect the meat inside.
1006:
955:
829:– the production area is located in the pastures of
247:, the same restriction as required to keep official
1198:"Normas reguladoras del jamón "D.O. Jamón Guijuelo"
788:Sierra de Aracena and Picos de Aroche Natural Park
418:
239:jamón ibérico must be made from either pure breed
262:. The fat content is relatively high compared to
1868:
810:, etc., that make up the production zone of the
716:are recognized by both the regulatory bodies of
664:Modern regulations allow the use of the wording
1156:
1154:
1152:
404:is regularly cut and covered with clingfilm or
251:denomination on any Spanish pork meat product.
1125:
1123:
1121:
624:The term used to be liberally applied in both
1544:
1223:Escuela de Hostelería de las Islas Baleares.
980:by-products for export to the United States.
875:
1149:
702:Notable producers and protected designations
542:The current labeling system also applies to
1118:
940:and not fall victim of retail or wholesale
920:in 2017, leading to an estimated 4 billion
408:, an opened leg may last for three months.
387:
1551:
1537:
254:Jamón ibérico, especially the one labeled
31:
879:
684:
573:
422:
338:
211:
1429:
1423:
1286:
893:encompasses some of the most expensive
812:denominación de origen protegida Jabugo
657:ham, the ancestry could be exceedingly
588:Meaning literally 'black foot or paw',
216:Platter of jamón ibérico with beer and
1869:
1483:
1395:
901:texture has made it very popular as a
613:It referred to the color of the pigs'
469:, produced from pure-bred Iberian pigs
1532:
1456:
1361:
1357:
1355:
1353:
1351:
1320:
1243:
1164:. Andalucia.com Blog. 16 January 2014
897:produced in the world, and its fatty
598:and popular culture, it is used as a
155:
134:
1396:Burgen, Stephen (26 November 2017).
196:. It is considered a staple of both
364:to feed naturally on grass, herbs,
13:
1507:
1484:Burgen, Stephen (15 August 2020).
1457:Núñez, Leticia (2 February 2014).
1348:
1287:Smillie, Susan (18 January 2010).
14:
1903:
1430:Álvarez, Paz (13 February 2021).
956:Availability in the United States
494:The fourth type is White label –
229:rules and current regulations on
1850:
1849:
1362:Navas, Sara (13 December 2017).
1037:
1023:
1009:
995:
484:The next grade is Green label –
109:
1477:
1450:
1389:
1314:
1280:
857:has about one million hectares.
419:Commercial grading and labeling
1651:Valle d'Aosta Jambon de Bosses
1269:
1258:
1216:
1190:
1176:
1092:
556:(loin) cuts from Iberian pigs.
552:coming from the hind leg) and
207:
16:Type of cured pork leg product
1:
1766:Boar's Head Provision Company
1289:"World's most expensive ham?"
1085:
987:ones following in July 2008.
560:
269:
143:for "Iberian Ham"), known in
1321:Limón, Raúl (7 March 2016).
974:US Department of Agriculture
944:or fraud similar to that in
7:
1801:The Honey Baked Ham Company
990:
440:The finest grade is called
274:
10:
1908:
1225:"Gastronomía de Salamanca"
1073:Curing (food preservation)
927:COVID-19 pandemic in Spain
876:Consumption and popularity
764:, being the head town the
705:
566:
334:
157:[pɾɨˈzũtuiˈβɛɾiku]
1845:
1809:
1753:
1693:
1566:
1517:. Ten Speed Press, 2005.
693:is entirely dedicated to
431:tags, in order of quality
104:
86:
76:
53:
39:
30:
966:United States of America
388:Preservation and storage
136:[xaˈmoniˈβeɾiko]
115:Media: Jamón ibérico
1558:
675:sourced from acorn-fed
466:100% ibérico de bellota
1786:Meat Products of India
946:olive oil export fraud
887:
742:autonomous communities
698:
585:
432:
376:for lesser qualities.
351:
226:denominación de origen
220:
1515:The Cuisines of Spain
1513:Barrenechea, Teresa.
1465:(in European Spanish)
1004:at Wikimedia Commons
883:
827:Dehesa de Extremadura
814:. The entire town of
762:province of Salamanca
712:Notable producers of
688:
577:
509:As of 2014, the term
426:
415:and alters flavours.
342:
223:According to Spain's
215:
98:Presunto de Barrancos
1713:Fläsklägg med rotmos
1576:Ammerländer Schinken
1596:Chipped chopped ham
1204:on 30 December 2008
1068:List of dried foods
938:buyer should beware
865:province of Córdoba
843:province of Badajoz
839:province of Cáceres
321:porco preto ibérico
160:), is a variety of
27:
1882:Portuguese cuisine
1776:E. M. Todd Company
1106:. 22 November 2018
1058:Portuguese cuisine
888:
820:La plaza del Jamón
790:, in the towns of
780:province of Huelva
699:
586:
548:(front legs, with
433:
352:
241:Black Iberian pigs
221:
198:Portuguese cuisine
182:Black Iberian pigs
21:
1864:
1863:
1186:. 6 October 2021.
1000:Media related to
968:, due to fear of
885:Jamones de Jabugo
770:Jamón de Guijuelo
758:Castile-La Mancha
343:Jamón ibérico in
285:Iberian Peninsula
281:black Iberian pig
194:Iberian Peninsula
125:
124:
58:Iberian Peninsula
40:Alternative names
1899:
1853:
1852:
1810:Related articles
1796:Smithfield Foods
1673:Speck Alto Adige
1591:Black Forest ham
1553:
1546:
1539:
1530:
1529:
1501:
1500:
1498:
1496:
1481:
1475:
1474:
1472:
1470:
1454:
1448:
1447:
1445:
1443:
1427:
1421:
1420:
1418:
1416:
1393:
1387:
1386:
1384:
1382:
1359:
1346:
1345:
1343:
1341:
1318:
1312:
1311:
1309:
1307:
1284:
1278:
1273:
1267:
1262:
1256:
1255:
1247:
1241:
1240:
1238:
1236:
1231:on 25 March 2016
1227:. Archived from
1220:
1214:
1213:
1211:
1209:
1194:
1188:
1187:
1180:
1174:
1173:
1171:
1169:
1158:
1147:
1146:
1144:
1142:
1127:
1116:
1115:
1113:
1111:
1096:
1047:
1042:
1041:
1033:
1028:
1027:
1026:
1019:
1014:
1013:
1012:
999:
752:, as well as in
746:Castile and León
689:The locality of
579:Jamón pata negra
325:porco alentejano
159:
154:
149:presunto ibérico
138:
133:
117:Presunto ibérico
113:
77:Main ingredients
35:
28:
26:
25:Presunto ibérico
20:
1907:
1906:
1902:
1901:
1900:
1898:
1897:
1896:
1887:Spanish cuisine
1867:
1866:
1865:
1860:
1841:
1805:
1749:
1733:Ham and egg bun
1703:Croque monsieur
1689:
1680:Westphalian ham
1562:
1557:
1510:
1508:Further reading
1505:
1504:
1494:
1492:
1482:
1478:
1468:
1466:
1455:
1451:
1441:
1439:
1428:
1424:
1414:
1412:
1394:
1390:
1380:
1378:
1360:
1349:
1339:
1337:
1319:
1315:
1305:
1303:
1285:
1281:
1274:
1270:
1263:
1259:
1248:
1244:
1234:
1232:
1221:
1217:
1207:
1205:
1196:
1195:
1191:
1182:
1181:
1177:
1167:
1165:
1160:
1159:
1150:
1140:
1138:
1137:. 19 March 2019
1129:
1128:
1119:
1109:
1107:
1098:
1097:
1093:
1088:
1053:Spanish cuisine
1043:
1036:
1031:Portugal portal
1029:
1024:
1022:
1015:
1010:
1008:
993:
958:
942:bait-and-switch
878:
845:. Of the total
792:Cumbres Mayores
710:
704:
572:
565:
421:
390:
374:commercial feed
337:
277:
272:
210:
202:Spanish cuisine
152:
131:
121:
116:
95:
54:Place of origin
24:
22:
17:
12:
11:
5:
1905:
1895:
1894:
1889:
1884:
1879:
1862:
1861:
1859:
1858:
1846:
1843:
1842:
1840:
1839:
1834:
1829:
1824:
1819:
1813:
1811:
1807:
1806:
1804:
1803:
1798:
1793:
1788:
1783:
1778:
1773:
1768:
1763:
1757:
1755:
1751:
1750:
1748:
1747:
1742:
1737:
1736:
1735:
1725:
1720:
1715:
1710:
1705:
1699:
1697:
1691:
1690:
1688:
1687:
1682:
1677:
1676:
1675:
1665:
1663:Smithfield ham
1660:
1655:
1654:
1653:
1643:
1638:
1636:Njeguški pršut
1633:
1628:
1623:
1618:
1613:
1608:
1603:
1598:
1593:
1588:
1583:
1578:
1572:
1570:
1564:
1563:
1556:
1555:
1548:
1541:
1533:
1527:
1526:
1509:
1506:
1503:
1502:
1476:
1449:
1422:
1388:
1370:(in Spanish).
1347:
1313:
1279:
1268:
1257:
1252:"D.O.P Jabugo"
1242:
1215:
1189:
1175:
1148:
1117:
1090:
1089:
1087:
1084:
1083:
1082:
1075:
1070:
1065:
1060:
1055:
1049:
1048:
1034:
1020:
992:
989:
957:
954:
912:Around 13,000
877:
874:
873:
872:
862:Los Pedroches,
858:
835:evergreen oaks
823:
773:
722:European Union
703:
700:
564:
559:
558:
557:
540:
525:
516:
503:
502:
496:jamón ibérico
492:
486:jamón ibérico
482:
481:
480:
474:jamón ibérico
470:
462:Black-label –
442:jamón ibérico
420:
417:
389:
386:
336:
333:
276:
273:
271:
268:
218:pan con tomate
209:
206:
184:) produced in
123:
122:
120:
119:
105:
102:
101:
88:
84:
83:
78:
74:
73:
72:
71:
66:
55:
51:
50:
41:
37:
36:
15:
9:
6:
4:
3:
2:
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1782:
1779:
1777:
1774:
1772:
1769:
1767:
1764:
1762:
1759:
1758:
1756:
1754:Ham producers
1752:
1746:
1743:
1741:
1738:
1734:
1731:
1730:
1729:
1726:
1724:
1721:
1719:
1716:
1714:
1711:
1709:
1708:Christmas ham
1706:
1704:
1701:
1700:
1698:
1696:
1692:
1686:
1683:
1681:
1678:
1674:
1671:
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1669:
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1659:
1656:
1652:
1649:
1648:
1647:
1644:
1642:
1639:
1637:
1634:
1632:
1631:Lacón Gallego
1629:
1627:
1624:
1622:
1621:Jamón ibérico
1619:
1617:
1616:Jamón serrano
1614:
1612:
1609:
1607:
1604:
1602:
1599:
1597:
1594:
1592:
1589:
1587:
1584:
1582:
1579:
1577:
1574:
1573:
1571:
1569:
1565:
1561:
1554:
1549:
1547:
1542:
1540:
1535:
1534:
1531:
1524:
1523:1-58008-515-6
1520:
1516:
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1511:
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1487:
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1453:
1437:
1433:
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1411:
1407:
1403:
1399:
1392:
1377:
1373:
1369:
1365:
1358:
1356:
1354:
1352:
1336:
1332:
1328:
1324:
1317:
1302:
1298:
1294:
1290:
1283:
1277:
1272:
1266:
1261:
1253:
1246:
1230:
1226:
1219:
1203:
1199:
1193:
1185:
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23:Jamón ibérico
19:
1781:Hormel Foods
1740:Limerick ham
1728:Ham sandwich
1620:
1568:Types of ham
1514:
1493:. Retrieved
1490:The Guardian
1489:
1479:
1467:. Retrieved
1462:
1452:
1440:. Retrieved
1438:(in Spanish)
1435:
1425:
1413:. Retrieved
1402:The Guardian
1401:
1391:
1379:. Retrieved
1367:
1338:. Retrieved
1326:
1316:
1304:. Retrieved
1293:The Guardian
1292:
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1260:
1245:
1233:. Retrieved
1229:the original
1218:
1206:. Retrieved
1202:the original
1192:
1178:
1166:. Retrieved
1139:. Retrieved
1134:
1108:. Retrieved
1104:IbericoJamon
1103:
1094:
1077:
1063:List of hams
1017:Spain portal
994:
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172:, a type of
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43:
18:
1832:Ham sausage
1822:Charcuterie
1791:Oscar Mayer
1745:Stuffed ham
1718:Francesinha
1685:Xuanwei ham
1606:Elenski but
1601:Country ham
1586:Bayonne ham
1045:Food portal
1002:Iberico ham
976:to produce
970:swine fever
914:metric tons
855:Extremadura
750:Extremadura
697:production.
670:black label
600:superlative
427:Regulatory
406:cheesecloth
345:La Boqueria
309:Ciudad Real
208:Description
180:(primarily
153:Portuguese:
1892:Dried meat
1871:Categories
1837:Turkey ham
1827:Dried meat
1695:Ham dishes
1646:Prosciutto
1626:Jinhua ham
1469:1 November
1442:24 January
1436:Cinco Días
1415:31 October
1381:1 November
1340:31 October
1306:31 October
1235:27 January
1141:11 October
1110:7 December
1086:References
804:Encinasola
720:, and the
706:See also:
666:pata negra
659:cross-bred
638:pata negra
630:Portuguese
591:pata negra
569:Pata Negra
562:Pata negra
527:Images of
512:pata negra
476:de bellota
444:de bellota
392:Normally,
270:Production
256:de bellota
245:Duroc pigs
145:Portuguese
87:Variations
44:Pata negra
1723:Ham salad
1658:Rugao ham
1495:16 August
1463:Vozpópuli
1410:0261-3077
1376:1134-6582
1335:1134-6582
1301:0261-3077
907:Kobe beef
851:peninsula
831:cork oaks
796:Cortegana
754:Andalusia
677:pure-bred
668:only for
518:The word
370:chestnuts
349:Barcelona
305:Salamanca
237:dry-cured
192:, in the
1856:Category
1641:Presunto
1581:Anfu ham
991:See also
903:delicacy
841:and the
808:Galaroza
766:Guijuelo
730:Guijuelo
608:the best
317:Alentejo
275:Location
260:marbling
190:Portugal
169:presunto
132:Spanish:
64:Portugal
1771:Cargill
1368:El País
1327:El País
985:bellota
978:ibérico
950:ibérico
899:marbled
891:Ibérico
837:in the
777:Jabugo,
714:Ibérico
655:ibérico
626:Spanish
621:breed.
604:synonym
596:Spanish
583:Setúbal
537:bellota
533:dehesas
498:de cebo
453:dehesas
429:ibérico
335:Process
329:Ourique
313:Seville
301:Badajoz
297:Cáceres
293:Córdoba
249:ibérico
176:leg of
141:Spanish
1854:
1611:Gammon
1521:
1408:
1374:
1333:
1299:
1208:12 May
1168:3 June
847:dehesa
816:Jabugo
800:Jabugo
734:Gredos
691:Jabugo
545:paleta
529:acorns
464:jamón
457:acorns
381:curing
366:acorns
361:dehesa
356:barley
311:, and
289:Huelva
235:, the
108:
48:Jabugo
1817:Bacon
1761:Beher
1668:Speck
962:Spain
931:jamón
922:euros
918:Spain
784:jamón
738:Béjar
718:Spain
695:jamón
682:pork.
673:jamón
651:Spain
648:rural
644:Jamón
634:jamón
550:jamón
449:acorn
413:jamón
402:jamón
398:jamón
394:jamón
232:jamón
186:Spain
174:cured
163:jamón
69:Spain
1519:ISBN
1497:2020
1471:2019
1444:2023
1417:2019
1406:ISSN
1383:2019
1372:ISSN
1342:2019
1331:ISSN
1308:2019
1297:ISSN
1237:2018
1210:2018
1170:2016
1143:2019
1112:2018
860:DOP
833:and
825:DOP
775:DOP
756:and
748:and
736:and
728:DOP
628:and
615:hoof
531:and
521:puro
279:The
200:and
188:and
178:pork
1877:Ham
1560:Ham
895:ham
744:of
606:of
602:or
323:or
166:or
147:as
81:Ham
1873::
1488:.
1461:.
1434:.
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1400:.
1366:.
1350:^
1329:.
1325:.
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1151:^
1133:.
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952:.
909:.
853:,
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798:,
794:,
782:–
610:.
581:,
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139:;
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