For 10 years we have traveled around the south of Spain, trying to sample the best that this firmly agricultural region has to offer. Olive oil, cheese, numerous fruits and vegetables, white and red wine are all part of its gastronomic heritage, appreciated by the Andalusians and even recognised beyond the peninsula.
As for the cured meats, they deserve a special mention: used in a huge variety of culinary specialties, adored in every province and town, they are consumed across Spain. Salamanca, Extremadura, Trevélez, Teruel, Córdoba... are some of the main names of cured ham that we have had the pleasure of tasting. However, the proximity of Seville to Jabugo (1h30 by road) allowed TAPAS shop to really discover the know-how, a brand, and an entire ecosystem whose center is simply Iberian pork.
We work with farmers and pork butchers who put quality first. In a program broadcast by TVE on 19 April 2015, two of our producers were featured.
Producers rigorously selected
What do we call iberian ham and iberian cured meats?
Spanish cured meats are recognized and appreciated in many countries. Among Serrano ham, the bellota, the cebo, and many other designations, the consumer can easily get lost and in a wide range of prices and qualities.
How to navigate among all labels and denominations?
- Iberian acorn ham & Cured meats selected by Tapas Shop
- Serrano, iberico, Pata Negra, Bellota... some definitions
- Raising Iberian pigs - The pig in the "Dehesa" (meadow)
- Frequently Asked Questions about spanish cured ham and meats
Cured meats begin their way in the sierra (mountains), The good charcuterie starts its course in the Sierra (mountain), and in Spain the relief is quite present, either in the north with the Picos de Europa, Cantabrian Mountains and Pais Vasco country, or in the south in Andalusia (3,500m for the Sierra de Granada). Large natural areas are preserved and still allow extensive livestock breeding. The Iberian pig is one of the main protagonists of those spaces. Although it represents a minority of Spanish cured meats (about 10%), it is internationally recognized and remains a reference in the culinary world, synonymous of good taste, tradition and quality.
Numerous designations mark the territory include that of Guijelo (where comes the Joselito) near Salamanca, that of Trevelez (south of Sierra Nevada), Extramadura, Sierra Morena... and of course the one from Huelva, where delicatessen products are sold on this shop.
This ham, known as "Pata Negra" is derived from pigs with the best pedigrees, is the most popular Sevillian gift for the Christmas period. This is an Iberian pork that feeds on acorns during the fattening period. The curing process depends on the weight and heat of the summer, that makes the hams sweat.
Did you know?
Although the Montanera (the period when Iberian pigs eat acorns) officially begins on 1 October, there is an old Spanish saying: "Desde San Miguel montanera es" (The Montenera begins on St Michael's Day).
When the Montanera arrives, the sessile oak (Quercus faginea) is the first tree to bear fruit on the ground. Next comes the holm oak (Quercus ilex), which bears the sweetest and tastiest fruit. Lastly, the cork oak (Quercus suber) or ‘chaparro’, whose fruit is more bitter, but also more resistant and long-lasting. The carrasca, a variant of the holm oak, which belongs to the undergrowth, also provides a small acorn that pigs generally do not eat, except when they are very hungry.
Acorns are rich in potassium, phosphorus and calcium. It contains water, carbohydrates and fibre.
The last feeding period for 1.5% of Iberian pigs slaughtered in Spain is the montanera. Normally, pigs enter this feeding period at 9 arrobas in weight and between 18 and 22 months of age, before going straight to the slaughterhouse with an average of 15 arrobas (from a pig of 15 arrobas, you get two hams weighing 7.5 kg). The arroba is an ancient unit of measurement, weighing between 11 and 12 kilos depending on the region.
The animals usually eat between 7 and 10 kilos of acorns and around 3 kilos of herbs a day.
In their daily search for the precious fruit, these ‘sporty’ animals generally walk up to 15 kilometres a day.
How long does it take to dry an Iberian ham?
An Iberian ham is usually cured for 24 - 36 months. The curing time depends on the weight of the ham, the outside temperature throughout the months during which it is hung. It is not uncommon to find large hams weighing 9 kilos cured for 4 years. Keep in mind that once it is too dry it is no longer good!
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