Perhaps, to laymen’s eyes, all hams are created equal, all hams are the same. But, in actual fact, this couldn’t be further from the truth and from a foodie’s perspective, the wonderful world of ham is nuanced, intriguing and, of course, absolutely delicious.
One of the most luxurious (and most popular) foods of the moment has to be Iberico ham. No doubt you’ve seen this popping up all over the place and perhaps you’ve tried it yourself already… but what exactly is it and what sets it apart from other produce you could put on your plate?
When it comes to tapas, you can certainly do no wrong when it comes to Iberian ham. Jamon iberico will be on the menu at any and all Spanish restaurants (and if it isn’t, then it’s likely you’re in a disreputable establishment and should leave immediately!).
The meat itself only ever comes from native Iberian pigs, a traditional breed with long legs, floppy ears and jet-black hooves that is native to the Iberian Peninsula. They were originally domesticated pigs, but later bred with local wild boars – and hence, the Iberian pig was born!
Interestingly, it was the Romans who first brought the practice of curing ham to Spain and it’s gone from strength to strength since then… with jamon iberico now one of the most prevalent foods to be found the length and breadth of the country.
The unrivalled taste of the meat itself comes from how the pigs are raised. The piglets are first fattened up on a diet of barley before being released onto pastoral land, where they’re left to graze on all sorts of delicious natural produce.
The tastiest treats for these little piggies are acorns and feasting on these each day is what gives them a really high fat to meat ratio… and what gives the meat its amazingly unique and delicate flavour.
If you want to try this ham for yourself, come and see us at Llerena for iberico tapas. We promise you won’t leave feeling disappointed!
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