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shop online | iberian ham | iberian sausages | accessories | contact us our products spanish hams list spanish sausages list accessories list about spanish ham how to slice spanish ham production of spanish ham types of spanish ham health and spanish ham the iberian pig the pastures in andalusia spanish hams jamón serrano (literally mountain ham ) is a type of jamón (dry-cured spanish ham), which is generally served raw in thin slices, or ocassionaly, diced. the french jambon bayonne and italian prosciutto crudo are similar. a foreleg prepared in the same manner is called paleta . preparation fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. the salt is then washed off and the hams are hung to dry for about six months. finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. the drying sheds ( secaderos ) are usually built at higher elevations, which is why the ham is called mountain ham . availability the majority of serrano hams are made from the "landrace" breed of white pig and are not to be confused with the much more expensive and entirely different jamón ibérico. these hams were known as a delicacy even in the days of the roman empire. though not expensive in spain and the european union, duties imposed on imported meats and exchange rates makes these hams more costly outside the union. where available, the meat can usually be purchased sliced, in chunks, or as a complete, bone-in ham . other hams there are many producers of spanish hams but the level of quality can be judged by the following: the type of pig the way the pig has been fed the part of the pig used to make the ham the way the ham is cured the four major quality categories of cured ham are as follows, from highest to lowest quality: jamón iberico de bellota : free-range, acorn-fed iberian pigs jamón iberico de recebo : acorn, pasture and compound-fed iberian pigs a regional variation of jamón serrano jamón iberico de campo : (sometimes just jamón iberico in short and also known as jamón de pata negra ). compound-fed iberian pigs . pata negra (literally black hoof ), which only accounts for about five percent of total ham production, is made from the black iberian pig ( cerdo ibérico ) . the best varieties of pata negra are range fed and fattened on acorns in cork oak groves along the southern border between spain and portugal. (see the two subcategories above) jamón serrano : (also known as jamón reserva, jamón curado and jamón extra). compound-fed white pigs. spanish cured ham iberian ham or jamón ibérico jamón ibérico , iberico ham, also called pata negra , is a type of spanish cured ham produced mostly in spain and in some portuguese regions, where it's called presunto ibérico. it is at least 75% black iberian pig , also called the cerdo negro (black pig). according to spain's denominación de origen rules on food products jamón ibérico may be made from cross-bred pigs as long as they are at least 75% ibérico . production the black iberian pig lives primarily in the south and southwest parts of spain, including the provinces of salamanca, ciudad real, cáceres, badajoz, seville, córdoba and huelva. it also lives in the southeast parts of portugal (barrancos), where it is referred to as porco de raça alentejana . immediately after weaning, the piglets are fattened on barley and maize for several weeks. the pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. at that point the diet may be strictly limited to acorns for the best quality jamón ibérico , or may be a mix of acorns and commercial feed for lesser qualities. 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 curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 months. in particular, the ibérico hams from the towns of guijuelo in the salamanca province and jabugo in the huelva province are known for their consistently high quality. almost the entire town of jabugo is devoted to the production of jamón ibérico . the town's main square is called la plaza del jamón . spanish ham types and characteristics the hams are labeled according to the pigs' diet, with an acorn diet being most desirable: the finest jamón ibérico is called jamón ibérico de bellota (acorn). this ham is from free-range pigs that roam oak forests (called la dehesa ) along the border between spain and portugal, and eat only acorns during this last period. it is also known as jamón iberico de montanera . the exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months. the next grade of jamón ibérico is called jamón ibérico de recebo . this ham is from pigs that are pastured and fed a combination of acorns and grain. the third type of jamón ibérico is called jamón ibérico de cebo , or simply, jamón ibérico . this ham is from pigs that are fed only grain. the ham is cured for 24 months. additionally, the word "puro" (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. the term pata negra is also used to refer to jamon iberico in general and may refer to any one of the above three types. the term " pata negra " refers to the color of the pig's nails which are white in the traditional pork (sus domesticus) but black for the black iberian pig . while as a general rule a black nail should indicate an iberico ham , there are cases of counterfeits with nails being manually painted. bellota jamones are prized both for their smooth texture and rich savory taste. a good ibérico ham has regular flecks of intramuscular fat. because of the pig's diet of acorns, much of the jamón's fat is oleic acid, a monounsaturated fatty acid that has been shown to lower ldl cholesterol and raise hdl cholesterol. the fat content is relatively high compared to jamón serrano , thus giving a rich taste. availability jamón ibérico , which only accounts for about 8% of spain's cured-ham production, is very expensive and not widely available abroad. portugal produces a related ham from black iberian pigs called presunto de porco preto . after the 2009 christmas season, spain was left with an "unwanted ham mountain" as supply outweighed demand. an estimated four million hams remained unsold, and were thus given away to spaniards as promotional items, or sold at discounted prices. this can be compared to the foie gras crisis in france; 14 tons of it were given away to charity after it was left unsold following the holiday season. jamon de pata negra availability in the united states until recently, jamón ibérico was not available in the united states (a fact referenced in the movie perdita durango , where the ham of jabugo is praised as "illegal, but delicious"). prior to 2005, only pigs raised and slaughtered outside of spain were allowed to be processed in spain for export to the united states. in 2005 the first slaughterhouse in spain, embutidos y jamones fermín, s.l., was approved by the united states department of agriculture to produce ibérico ham products for export to the united states. the first " jamones ibéricos " were released for sale in the united states in december 2007, with the bellota hams due to follow in july 2008. the basic jamón ibérico is priced upwards of $52 a pound, and the bellota is priced upwards of $96 a pound, making these hams some of the most expensive in the world. jamón de pata negra iberian pigs the black iberian pig , also known in portugal as alentejano pig, is a breed, mediterran

URL analysis for spanishham.co.uk

http://www.spanishham.co.uk//types_of_spanish_ham.htm
http://www.spanishham.co.uk//how_to_slice_spanish_ham.htm
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http://www.spanishham.co.uk//production_of_spanish_ham.htm
http://www.spanishham.co.uk//the_pastures_in_andalusia.htm
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http://www.spanishham.co.uk//cured_spanish_hams.htm
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Whois Information

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Domain name:
spanishham.co.uk

Registrant:
Ignacio Jacquot Joaquin

Registrant type:
Unknown

Registrant's address:
C / Murillo 4
Sevilla
Andalucía
41001
Spain

Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

Registrar:
PDR Ltd. d/b/a PublicDomainRegistry.com t/a PublicDomainRegistry.com [Tag = PDR-IN]
URL: http://www.publicdomainregistry.com

Relevant dates:
Registered on: 01-Feb-2010
Expiry date: 01-Feb-2018
Last updated: 21-Jan-2017

Registration status:
Registered until expiry date.

Name servers:
ns1.miservidordns.com
ns2.miservidordns.com
ns3.miservidordns.com

WHOIS lookup made at 15:18:51 22-Aug-2017

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  REFERRER http://www.nominet.org.uk

  REGISTRAR Nominet UK

SERVERS

  SERVER co.uk.whois-servers.net

  ARGS spanishham.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION Ignacio Jacquot Joaquin

TYPE
Unknown

ADDRESS
C / Murillo 4
Sevilla
Andalucía
41001
Spain
Data validation:
Nominet was able to match the registrant's name and address against a 3rd party data source on 10-Dec-2012

DOMAIN

  SPONSOR PDR Ltd. d/b/a PublicDomainRegistry.com t/a PublicDomainRegistry.com [Tag = PDR-IN]

  CREATED 2010-02-01

  CHANGED 2017-01-21

STATUS
Registered until expiry date.

NSERVER

  NS1.MISERVIDORDNS.COM 85.17.112.137

  NS2.MISERVIDORDNS.COM 207.244.96.159

  NS3.MISERVIDORDNS.COM 212.129.1.216

  NAME spanishham.co.uk

DISCLAIMER
This WHOIS information is provided for free by Nominet UK the central registry
for .uk domain names. This information and the .uk WHOIS are:
Copyright Nominet UK 1996 - 2017.
You may not access the .uk WHOIS or use any data from it except as permitted
by the terms of use available in full at http://www.nominet.uk/whoisterms,
which includes restrictions on: (A) use of the data for advertising, or its
repackaging, recompilation, redistribution or reuse (B) obscuring, removing
or hiding any or all of this notice and (C) exceeding query rate or volume
limits. The data is provided on an 'as-is' basis and may lag behind the
register. Access may be withdrawn or restricted at any time.

  REGISTERED yes

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