Discover the World of Jamón
Jamón
Serrano
These jamons come from a variety of pig breeds including landrace, durac and pietrain.The word "serrano" comes from the spanish word "sierra" referring to its high altitude ideal for aging of jamons, this high-altitude air is credited to giving the jamons their distinct flavor and texture. They are crossbred and fed primarily grains. Curing time 10-15 months in pure sea salt. Fat is stored along the exterior of the jamon and tends to have a saltier flavor and mild aroma compared to Iberian breeds. This jamon is most similar to the Italian prosciutto.
Jamón
Mangalica
This jamon is made from heritage breed Mangalica pig from Hungary, this breed of pig almost became extinct in the early 1990's. Thanks to Spain they were adopted and bred in the Sierras to create the Mangalica Jamon, and continue to keep the Mangalica breed heritage alive. Mangalica is known for its intense marbling, and dark meat, sometimes referred to as the "kobe beef of pork". Mangalica pigs are known for their thick curly coat which helps protect the pig during the colder winter months. With a high fat content stored both subcutaneous and intramuscular the legs can hang cure for at least 36 months to 42 months, leading to a unique jamon experience.
Jamón
Iberico Ceba
These jamons come from 50% iberian 50% Duroc breed. The word "ceba " means grain referring to the primary diet and has a shortened free range period. These jamons have a higher fat content then serrano lending to a smoother, moister, nuttier flavor.
Jamón
Iberico de Bellotta
These jamons are 50-100% iberian pig breeds. Iberian pig breeds store fat inside the muscle leading to higher fat content and higher more consistent marbling. They are raised in free roam pastures eating grasses, aromatic herbs, and acorns until reaching 50kilos in weight. These jamons offer an unique intense flavor with sweet and nutty undertones. The increased fat content gives the jamon a smoother melt in your mouth texture, compared to "serrano jamon".
Jamón
Iberico Pata Negra
These are the most sought after breed of pig. 100% Iberian breed, "pata negra" refers to its black hoof and is the symbol of its exclusive premium product. These pigs are pasture raised and feed exclusively on acorns and aromatic herbs. The meat has a delicate, slightly salty flavor and pleasant aroma making it the best Spanish Iberian jamon. The acorn diet gives this jamon more than 50% monounsaturated oleic acid , raising hdl cholesterol and lowering ldl cholesterol making it a great alternative to most cured meats.
The Journey of Jamón
From Pasture to Plate: A Visual Story of Tradition, Craftsmanship, and Spanish Heritage
