Jamón Ibérico, BEHER "Bellota Oro", was elected as "Best ham in the world" in IFFA Delicat 2007, 2010 and 2013.

Jamón (Spanish pronunciation: [xaˈmon], pl. jamones) is the Spanish word for ham. In English it refers to certain types of dry-cured ham from Spain. There are two primary types of jamón: jamón serrano (meaning ham from the sierra or mountains) and jamón ibérico (ham from the Black Iberian pig).

Jamón elaboration is similar to that of Portuguese presunto and to Italian prosciutto but is cured longer (for the maximum period of 18 months).

Regionally; in Spain jamón is also known as pernil (in Aragon, Catalonia, Valencia, and other areas of Eastern Spain), xamón (in Galicia) and urdaiazpiko (in the Basque Country and Navarre).


Paleta (front-leg ham) from Guijuelo P.D.O.

The four major quality categories of dry-cured uncooked ham are as follows, from highest to lowest quality:

Spanish jamones are covered by European law with PDO or PGI:

Jamón may also be smoked in some regions and it is consumed for personal use. This is common in the southern area of Castile and León as well as parts of Extremadura. Such a jamón has a harder texture and smoky-salty flavour.

See also

Wikimedia Commons has media related to Jamón.
This article is issued from Wikipedia - version of the 10/22/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.