Not All Jamones are Created Equal

Buy Spanish Ham

The Spanish word for ham may be jamón but in our foodie circle, it has become an adjective that denotes a superior type of ham and describes the delicacies of Jamón Ibérico.

Even among the ranks of Jamón Ibérico a hierarchy exists. Jamón Ibérico de Bellota, which comes from acorn-fed iberian pigs ranks at the top of the ham echelon.

Not all pigs are created equal. Iberian pigs, also known as pata negra have black hooves. Their genetic make up gives them the ability to store more fat allowing the ham to be cured for much longer than usual. These pigs live free range and feed on pastures dotted with oak trees. During a period called the montanera, they are further fattened with a diet of acorns.

Jamon iberico

Cinco Jotas Jamón Ibérico de Bellota is cured for over two years allowing the complex flavours to develop. It is hand sliced and the vacuum sealed pack comes in slices of 10. The meat is dark red and beautifully marbled with veins of fat.

Aceite de Oliva

To enjoy it at its optimum, take it out of the refrigerator for at least twenty minutes before serving. Once at ambient temperature, the meat softens, the streaks of fat shine releasing intense flavours.

Spanisher Schinken

On first taste, the palate is assailed with the sweet and nutty flavour of the marbled meat. The fat almost dissolves on contact with a lingering flavour and no oily aftertaste. On second taste, you’d agree that not all jamón is created equal.