When we are talking ham you can only think in adjectives which vary from good to the best, including better and very good. What do I mean? I mean talking ham whatever the type is we have to talk about impressive quality (it can be a humble cured Serrano ham or any Ibérico type) it is such a great quality delicatessen that always fulfils the palate with an extraordinary taste and adds prestige to well served table.

If we should distinguish between Serrano ham and Ibérico ham I shall say the first difference for any consumer whether used to ham or not is price. Serrano ham is much cheaper than Ibérico ham. In absolute term it is quite understandable but in relative terms the difference does not exist as it is like comparing pears to apples. Let me explain myself: Ibérico ham has to fulfil many quality conditions to qualify as Ibérico ham like the breeding of the pigs, the feeding of the pigs on acorns and the careful production and long aging of Ibérico ham. This whole process makes the price of Ibérico ham more expensive than Serrano ham but speaking qualitatively and in terms of value Ibérico ham rules.

Another difference for the inexperienced consumer is the physical appearance , Ibérico ham shows in the outer side a V shape which means the pig skin has almost vanished and you can see through it the fat which as an ivory tone which is a characteristic of  these hams. Another distinctive feature of Ibérico ham is the dark colour almost black of the hoof. Please note that many Ibérico hams have dark hoofs but not all of them possess this feature. Serrano ham normally does not bear this but these characteristics cannot rule out an Ibérico ham with white hoofs.

The connoisseurs know that best clue to identify a pure Ibérico ham is fat.The fat of Ibérico hams has to be soft, if you press your fingers against they should almost sink into it and it has a soft touch, meanwhile the Serrano ham fat has a white colour and it is harder to the touch. The difference of both fats is the quantity of unsaturated fat; Ibérico ham has more unsaturated fat than Serrano ham. You will need practice to master the “touching “ of fat.

Finally the Ibérico ham slices has bright white layers of fat, which increase the aroma, the taste and give a shiny aspect to the slice of ham, moreover they help to melt the slice in your mouth leaving a perfect round meaty aftertaste. Serrano ham does not possess this feature.

These are characteristic you can distinguish visually, but at the beginning I wrote about breeding, feeding and curing process as the three main differences between Serrano ham and Ibérico ham.

In Spain commercially there are many pig breedings but only the Iberian pig breeding is capable to achieve the quality for Iberico hams, for this reason no one will feed acorn to any other pig breeding than Iberian pig as it will be a waste of time and money. The final result may be a good Serrano ham at most but that is all. So as I am saying breed and feeding go hand in hand, and feeding will determine the quality of the Ibérico ham too, as they are acorn fed Iberian pigs, acorn-fodder fed Iberian pigs and the lowest quality fodder fed Iberian pigs. Let´s compare the feeding of pigs intended for Serrano ham and the feeding of Iberian pigs intended for Ibérico ham in his three levels acorn fed, acorn-fodder fed and just fodder fed.

- Acorn Ibérico ham (also called de montanera as Iberian pigs roam free in the Woods) the pig has to be at least 14 months old to be sacrificed and raised free in the woods, roaming free and eating herbs, cereals and acorn. The pig after the 10^th month will be feeding only on acorns and the weight will increment from an average of 80.5-115 kg to 130.5 – 145 kilograms.

- Acorn –fodder Ibérico ham (called recebo as its feeding mixes acorn and fodder), the Iberian pig will roam free the first 10 months feeding on herbs and acorns, afterwards it will be fed with fodder instead of acorn and its weight gain will be average of 28.75 kg. It will be feeding on fodder until its slaughtering.

-  Fodder Iberico ham (called cebo); the pig will be fed all its lifespan with fodder when it roams wild and fodder and leguminous plants until its slaughtering. For the cebo Iberico ham the slaughtering age is just 10 months.

On the other hand Serrano ham is made from other pig breedings not the Iberian pig and the feeding is based on fodder (mainly made by corn and other cereals), that makes Serrano ham offer a lower quality of meat than Ibérico ham.

The next step in making the finest Ibérico ham is dry curing. The longer the dry curing the better the quality of the hams is.

Curing

Ibérico ham

Curing process of Ibérico hams will follow these steps:

1. Salting.

2. Rinsing.

3. Post-rinsing.

4. Dry curing.

5. Aging.

This whole process time should take at least 425 days.

Let´s compare the curing process of Serrano ham and Ibérico ham.

As you have read aging is really important and will give more quality, even if the aging process between Serrano ham and Ibérico ham are the same, the days of aging are not 425 days for Ibérico ham instead of Serrano ham 210 days. This big difference in aging time plus pig breeding and feeding make a phenomenal difference in taste between the two hams and you can feel it in your mouth.

I have read one more time that finding the perfect Ibérico ham taste is kind of utopic; I can state that the best Ibérico ham is a pleasure from the gods and will satisfy even the most demanding palate. I realise that due to the careful process and long aging time its cost can be high but the value it is worth. Now vacuum sliced packaging technology has allowed Ibérico ham to be an affordable luxury for each of us. You can buy an 80 to 100 grams packaging and store at the fridge to feast on it whenever you want. For all this features Ibérico ham should be declared part of World Heritage due to its quality, process and artisanal roots

Did you know you may distinguish up to 7 different flavours in an Iberico ham, depending on where you cut? 

The appropriate temperature to slice an acorn Iberico ham is around 24º C (75° F), this way the fat will melt and the knife will make a perfect cut.

The different cuts of an Iberico ham are:

Maza. The main zone, it is the biggest, juiciest and most flavourful part of the ham with the most quantity of meat and very rich in flavours. The flavour is mild and sweet, regarding aftertaste one can feel almond and even mushroom notes.

Contramaza The finest part of the ham and therefore the most cured, besides it has less fat than other parts. Its flavour is balanced and lasting, showing hints of nuts.

Babilla is the part between femur and coxal bone, so it offers less meat than maza. It is recommended to begin cutting this part of the ham so the ham will be better preserved and we will be able to make the most of our ham.

Punta o cadera. It is the opposite side of the paw. It is the most flavourful part of the ham with the maza. The meat has been cured perfectly well and offers the exact quantity of fat. Due to gravity when the ham is hung to dry, this area concentrates the most part of oils and flavours. The aftertaste is strong and even spicy.

Caña o jarrete. It is between the shinbone and fibula. As this meat is normally harder and fibrous, often is cut in cubes. Its flavour is intense, spicy and juicy.

Codillo.  The closest area to the paw. It is also fibrous with an intense taste. It is between the caña and maza.

Bones. The seventh flavour are the bones that once the ham is consumed are sawn in pieces about 10 - 12 centimeters and used to prepare exquisite soups.

Which one should we choose between acorn-fed Iberico Ham and acorn-fed Iberico  shoulder?

When we have to choose between ham or pork shoulder we may not know exactly which differences between both products exist.

There are many opinions about this matter, that ham is tastier than pork shoulder due to the flavours contrast and many others defend the Iberico pork shoulder is more flavourful. We are naming the differences between both types of Iberico pork products and regarding flavour it will depend on the person who is tasting it.

Ham is made from the hind legs of the pork and the pork shoulder corresponds to the front legs of the swine.

Ham is bigger and its weigh is between 7.5 y 8 Kg (16.53 to 17.63 pounds) while the pork shoulder weighs normally less, around 5 Kg. (11 pounds)

Ham possesses a longer and thinner bone measuring around 70-90 cm and pork shoulder is smaller over 60-70 cm. It also happens with width, Ham is wider than pork shoulder, moreover ham structure is more and circular, pork shoulder is flatter and cover more shoulder surface of the hip. In fact we find much many holes in the pork shoulder, so it is much harder to cut the meat with a knife than in a piece of ham

That means although the product is the same, ham offers more meat quantity per kilogram than pork shoulder.

Curing time for ham is longer than pork shoulder lasting from 15 to 36 months, ham is more expensive than pork shoulder because there is more meat in ham and it is easier to cut bigger slices.

Bone represents 40 % of the total weight for pork shoulder, while ham is only 30% bone, this is another reason that explains why ham is more expensive than pork shoulder.

Another difference is Iberico Ham has less fat than pork shoulder and because of this many people tend to claim pork shoulder is more flavourful. But as we have said it depends on who tastes it.

What is really important regarding ham tasting is to choose the best quality Iberico hams and if it is acorn Iberico ham, much better.

We can choose ham or pork shoulder, but the most important thing is we have to make sure we are purchasing a good quality piece, this is of outmost importance to taste and enjoy a good acorn-fed Iberico ham.

Why do hams traditionally hang in Spanish bars?

When we enter into a typical Spanish bar, food store or restaurant, tourists are very surprised to see many hams hanging from the ceiling.

The main reason hams hang is practical, hanging hams are cured better as humidity reduces and the fat excess drops very slowly. That´s why we see a plastic article at the bottom of each ham called sombrerito or chorrera (little hat) in Spanish that collects the fat dripping. But the question of why the hams hang at everybody’s sight at the bars still rings in our head.

The reason has nothing to do with advertising or marketing, which could be as it is a perfect product display, there are some theories about the reason and we have to dig in its historical sense.

We have to go back to the Middle Age between X and XIV centuries in Spain. During this time Christians and Jews coexist in the Iberian Peninsula.

There were more and more conflicts between Jews and Christians, the Inquisition prosecuted mainly the Jews. As Jews were forbidden to eat pigs’ meat by their religion, Christians began to hang cured pork meat products in visible places to clearly distinguish themselves from Jews and avoid being considered Jews. 

In taverns and bars especially in the city of Seville, hams were hung in very evident places so patrons could notice in these places pork was consumed and Jews were not welcome.

This habit finally became a tradition that has been followed until our days and has become the best way to cure and preserve a ham.

Therefore choose a dark dry place to cure a  good Iberico Acorn Ham like Jamonify, this way humidity and fat excess will disappear as it dries up, getting the best preserved ham, ready to be eaten the moment you wish 

The ham with the best gourmet reputation in the world is Iberico Ham, mainly Acorn Iberico Ham, although there many types of hams available in the market they can´t match the flavour and quality of the Iberico ham.

We can find raw hams, cooked hams, depending on the taste of the consumer.

Raw Ham?

Raw ham is a Mediterranean specialty and very valued product. It is a product made by salting and drying the hindquarters of pig.

Depending on the animal, its size, its breeding and feeding we have different types of raw ham. Curing varies between 9 and 12 months for a cellar ham, from 12 to 15 months for a reserve ham and more than 15 months for a grand reserve. The bigger the curing time, the better the ham quality.  So, how can we distinguish a good ham? 

Colour, flavour and aroma define its quality in the same way the cutting (in very fine slices, almost transparent) and storage temperature do.

The most known hams

Prosciutto di Parma. Originated in Italy and known as Parma Ham, it comes from white breeding pigs. The first curing hours are made in cold stores and the salting process is similar to Serrano ham, maturing between 14 and 16 months. This is the reason for its light colour, low salt and sweetish flavor. 

San Daniele, produced in San Daniele de Friuli, Italy. Made with the fresh hinter quarts of the pig, sea salt and cured for 16 months. Its main characteristics are dark color, soft flavour and low sodium content.

Iberico Ham. It is considered as the best ham in the world, Iberico ham comes from the southwest of Spain and only pigs from Iberico breeding can be used to produce it. This ham stands apart due to facts like the purity of the breed, the raising in freedom of the Iberico pig in grasslands, the feeding of the pigs and the curing time from 8 to 36 months. Iberico ham differentiates from the rest due to its texture, the perfect intertwined layers of fat and meat, the aroma and powerful unique that depends on the acorns the fed and how many months they have roamed free.

Serrano Ham, it is the ham of any other pig breeding in Spain (except Iberico) and it is called serrano because traditionally it was cured in the cold, dry weather of the mountains (sierra). Although currently this process is made in industrial drying places, producers keep the production the traditional way with 14 days of salting, post salting, rinsing of the piece and curing the ham for 24 months.

Nacional Ham, In Argentina the raw ham is called nacional ham, and the main difference with Serrano ham is, it is covered in paprika and the storage method. Curing process should be at least 12 months. These hams resemble more the Spanish hams than Italian ones (which are sweeter). 

Country Ham, these hams are salted, smoked and dried for 1 to 3 months. They are smoked with nut tree and red oak wood and later cured for some months to 2-3 years, depending on the fat content of the meat. They are consumed roasted in the oven

Ardennes Ham. Made in Belgium from local pigs which possess savoury and lean meat. After pig slaughtering it is covered in brine for 12 to 21 days. Afterwards the ham will be smoked.

Currently they are smoked in less than 12 hours. The perfect smoke is a mixture of burning beech tree and oak, thyme and juniper add and aromatic touch. Afterwards the ham will be in the drying store to be cured for 3 or 4 months depending on its quality.

Bayonne Ham, it is produced in the south west of France, pigs roam in semi freedom and they are fed corn, grass and cereals. Production is very similar to Spanish ham. The pieces of ham should weigh at least 8.5 kilos and meat has to show a pink-red color while fat has to be white and odourless.

The ham is covered with salt from the Adour region and dries during winter months. Afterwards it will be dried in cold stores at very low temperatures and cured while ham fat and flours are applied for a softer dry process. Curing time depends on the size and quality of every ham. But on average is between 9 and 10 months with a minimum of 7 months.

Black Forest Ham, it is produced in the Black Forest region in Germany and possesses a characteristic aroma and a smoky flavour due to its curing process. It is salted with juniper, garlic, herbs and pepper. Afterwards they let stand and it is cold-smoked.

As you can see there are different techniques used to produce hams all over the world, but Spanish Ham, due to its quality and variety is considered the best of the world.

Ingredients

Tomato cream and Iberico Ham

80 g Iberico Ham

160 g very ripe tomatoes

20 ml olive oil

Sandwich

bread for toasting

tomato cream and Iberico Ham

slices of manchego curado cheese

crunchy Iberico Ham

Preparation

For the cream

Peel tomatoes and cut them into pieces eliminating the seeds. Put them into a blender's jar.

Cut Iberico Ham into small pieces leaving out those which may be hard or dry. Blend together with the tomatoes until you obtain a cream.

Add olive oil while still blending until mixture is emulgated. Set aside.

For the crunchy ibérico

Pre-heat oven to 180C.

Extend a sheet of paper or silicon on the oven tray and put the slices of Iberico Ham on top. Cover with another sheet and put a weighton top. Keep this at 180 C for 10 minutes or so.

Then check if the slices are crunchy but not dry, so they won't break when we use them.

For the sandwich

Toast the bread and cut in half.

On each half, put a layer of your tomato cream, on top a thin slice of queso manchego curado y cortado and finish it off with a slice of Iberico Ham!

Per sucar-hi pa

If you think ibérico ham is expensive, allow us to explain the whole process so you will see the intrinsic value.

Acorn ibérico ham is a product that needs 3 years of aging to cure, carefully handled even pampered by professionals.All this time and processes make a good part of the final price, but the most important part is the price of the Iberian pig itself which goes up and down depending on the acorn availability to feed them on the wild, if the season is dry few acorns means less pigs roaming and prices go up.

When you purchase ibérico ham you are acquiring more than a product you are buying a tradition, an art of making things like centuries ago.

All these factors weigh on the price of ibérico ham, if you find a very low priced ibérico ham do not trust it, whether it is not the real thing or its origin and quality are dubious or probably the pigs were not fed acorns. You should reject any offer for an ibérico ham that is for example less 200 €, that price means whether the ham is very tiny, or the pigs were not fed acorns or even worse it is not a real ibérico ham.

Acorn ibérico ham quality depends on aspects such as the breeding of the pig, it has to be Iberian breed and it has to be raised on its habitat, the dehesa (a big pasture extension full of holm oak trees producing acorns which is the basic foodstuff for pigs), the piglets will be fed in the initial months with fodder and later they will spent their life roaming free and feasting on acorns and herbs.

Under ibérico ham name many products are sold which actually they are not, and consumers are the real victims due to their lack of knowledge of what ibérico means.

All the ham commonly known as “patanegra” or black paw it is not acorn ibérico ham, as a matter of fact hams from Hungary have black paws and they are not ibéricos. So before buying make sure after the “patanegra” branding you are buying an authentic acorn ibérico ham.

Please remember serrano ham made of White pigs is not IBÉRICO HAM

The real acorn ibérico ham has to meet certain conditions to bear the name iberico ham:

It has to be sourced from an Iberian pig which is a breed indigenous from some regions of Spain, mainly Extremadura, due to the fact the pig roams wild and feeds on acorns.

The acorn feeding is extremely important to produce a characteristic ibérico ham. Acorn is the fruit of holm oaks a millennium tree that only grows in some Spanish regions and needs a century to mature. Extremadura possesses the biggest holm oak woods in the world.

Among ibérico ham you will find two qualities, acorn ibérico ham and fodder ibérico ham. The main difference between both is the pig feeding as acorns are more expensive than fodder, so the price differences between these two qualities are very big, acorn ibérico ham can cost twice as fodder.

Sometimes you can find a third kind of ibérico ham between acorn and fodder, called jamón ibérico de cebo de campo, which can be translated as fodder-acorn-fodder ibérico ham.

Regrettably there are cases of companies selling fodder ibérico ham as acorn ibérico ham which is actually a fraud.

Fodder ibérico ham means the ham is from an Iberian breed pig, raised all its life on fodder. This pig will not be fed with acorns and the time used to cure it is less than the average for ibérico ham. Even so fodder ibérico ham quality is superior to any “black paw” ham not made of Iberian pig or any Serrano or white ham.

The fodder-acorn-fodder ibérico ham as its name suggests derives from a pig raised on fodder, fed with acorns later and fed with fodder before slaughtering. This type of ham once it is analyzed does not show traces of acorn feeding but the curing time is the same as an acorn ibérico ham.

Now you have the whole information, you can judge by yourself what type of ham you are buying and the quality you are getting but we can assure you that the acorn ibérico ham flavour has no competitors and it is priceless.

How many times we rule out buying a whole Iberian ham because we are not consuming it in a short period of time, we do not know how to cut it, or it dries out during summer?

The best solution to avoid all these difficulties is to purchase it already hand cut and vacuum packaged.

A professional artisan can obtain 15% or 20% more output trimming an Iberian ham than us cutting the same ham at our home. This way we assure nothing from the ham will be wasted and you get more value from the product.

Whole Iberian ham, how to preserve and consume it

To store a whole Iberian ham you will need that the room temperature of the storage area should be less than 20 degrees Celsius, the ideal temperature to keep properly an Iberian ham is between 10º and 15º Celsius. This way the ham will not “sweat”, another important aspect is to avoid direct sunlight on the Iberian ham (this is very important).

Other conditions that matter are: to protect the ham from insects, direct light and to keep the storage area ventilated and humidity of the area below 65%.

The ham should be hanged in a vertical position from the paw. Once you begin trimming the ham the best place is a ham stand keeping the same conditions aforementioned.

Trimming an Iberian ham is much more than cutting is half art half skill, if you want to try to learn how to trim an Iberian you should have some grace, basic notions skills and lots of enthusiasm, beyond that you should get a good ham stand, an excellent knife and sharpened utensils.

When you are slicing ham it is really important to master the ham trimming techniques as the resulting difference on the flavour is very big.

Once you begin trimming a ham, it will start to lose some properties so our recommendation is to eat daily some ham and consume it in less than a month in order to avoid dryness.

The ham slices should be eaten on the same day they were trimmed off the ham, otherwise they get dry and oxidize.

The best storage method to keep the Iberian ham in optimal conditions is to save the fat pieces you trim when you are cutting the ham for the first time, and after you have trimmed or carved the slices you are going to eat, you should carve some fat from the fat pieces you have trimmed and spread it over the open part of the ham, later you will cover the ham with the fat from the first layer and after we will wrap the ham with a cotton cloth. This way we make sure the ham will “breath” and it will be preserved in optimal conditions.

Shall we buy the Iberian ham trimmed in slices and packaged?

The main advantage of buying a ham trimmed and packaged is as we have already mentioned a professional artisan trimming will yield more than 20% output and the slices will be the same thickness and size.

It is important to distinguish between a trimmed ham with a knife by an artisan or the slices cut with a ham slicer.

The Iberian ham trimmed with a knife has more flavour and a very intense scent and it is the perfect way to taste it, using a ham slicer the heat of the cutting blades burns the fat.

Knife trimming preserves the layers of fat and no flavours or scents are lost. Besides trimming the ham with a knife allows you to savour the 4 main flavours within an acorn Iberian ham.

When we vacuum packed these ham slices, we can store them in the fridge and consume them whenever we want, knowing that vacuum sealed ham is perfectly preserved and will keep all its flavour, texture and freshness.

For all these reasons more and more consumers are choosing Iberian ham slices hand trimmed and vacuum sealed.

Jamonify is pure 100% acorn Ibérico ham hand-cut and vacuum packaged by our ham master artisans so it keeps all its purity until you open it. Even Ibérico ham can be stored for some time out of the fridge our advice is always to store it between 3-8 º C ( 37 to 46 º F) in a cold and dry place (fridge is perfect) for its perfect storage until you want to feast on it.

¿How shall I serve the delicious Jamonify, Ibérico Acorn fed ham?

The time has come! Let´s enjoy Jamonify. Our first piece of advice is important: Patience pays.

Ibérico ham is like a good red wine, it has to “breath”, so it is wise to open the packaging 30 minutes before you are going to taste it. The reason? Ham will be cold and during these 30 minutes it will be at room temperature, the fat very rich in oligoelements will begin to soften and the Ibérico ham will “breathe” filling the room with its delicious aroma, as a good wine does.

Proceed to open the packaging but do not take the ham out. You have just taken out of the fridge and it is cold and compacted. The acorn Ibérico ham has an opaque shine, it looks like lifeless even “sleepy”. Now we will show you how to wake it up with love.

You can reduce the waiting time if you put the packaging under running lukewarm tap water this way you are heating the packaging. But please do not go too far, Ibérico ham is delicate and you can spoil it. What you have in you r hands is a delicious and delicate gourmet food. You can be sure the waiting will be worth.

OK I will wait. But how can I be sure the Ibérico ham is ready to consume and enjoy it?

I am sure you are now staring at your Ibérico ham, getting closer to enjoy its deep aroma and why deny it? Your mouth is watering. Be careful! Now you should resist temptation and wait for the perfect time.

And you will think How much more time shall I wait?  We have to remember the packaging is opened to let the Jamonify “breathe”. Allow us to give you two tips to know when your Ibérico ham is ready to be tasted.

 1. - Tip # 1. Is the Ibérico ham shiny? If it is, that means the healthy fat of the ham is melting at room temperature. The Ibérico ham is “waking up”. Just wait a little bit longer.

2. - Tip # 2 (and final). Can you separate every slice of the ham easily? If you can do it that means the inner temperature of every slice is perfect to taste it at its best. We suggest laying the ham slices on a platter for your guest, although we know some of them will try to jump to the packaging to eat the ham directly not caring about the platter.

More useful tips to enjoy Ibérico ham:

3. Tip # 3 What should I use toe at my Ibérico ham?

We are sure you have heard about eating ham with toasted bread and squeezed tomato n the bread. We in Jamonify really love this recipe called “Pan-Tomaca” in Catalonia and “Catalana” in the resto of Spain but in our humble opinion you should not use pure acorn Ibérico ham for it but a lower quality of ham. As the purest acorn Ibérico ham in the world you should eat the Jamonify with your bare hands and on its own only you can eat some slightly toasted artisan bread nothing less and nothing more. This is our advice to taste the superb quality and flavour of Jamonify, but if you prefer any other traditional recipe, go ahead with it Jamonify taste will stand out.

4 Tip # 4. - What should I drink while eating Ibérico ham? (Pairing Ibérico ham with wine)

We will recommend you to drink any of these wines:

1. - Spanish red wine (Rioja, Ribera del Duero, Somontano and other Appellations d´origin.)

2. - Cava

3. - Champagne

You should choose between the best wines to pair with Jamonify, if in doubt contact us and we will suggest you the best options. Not every wine, cava or champagne is worthy of Jamonify, we recommend you to drink a red wine aged between 3 and 5 years.

Avoid drinking while you are eating the first ham slices. Acorn Ibérico ham is full of flavours and possesses an impressive aftertaste. It is really worth to leave your taste buds enjoy the fifth flavour, known as Umami.

5. Tip # 5. - Which food should I not use top air with acorn Ibérico ham?

Speaking frankly you should not try top air acorn Ibérico ham with anything, not even toasted bread, red wine or champagne but we are quite sure you will do it. So the most important is the food you should avoid when tasting acorn Ibérico ham like aged strong cheeses as they will flood your taste buds with a very strong taste not letting you savour the exquisite taste of Ibérico ham. To avoid these type of mistakes follow this order with your guests first the platter of Ibérico ham, after having tried a few bites of Jamonify, serve the wine and the aged strong cheeses should come after a while.

This same tip can be used for any other gourmet food you are serving your guests. In the case of Jamonify it is easy to remember best flavour comes first. Easy isn´t it? 

CHRISTMAS GIFT BASKETS AND CORPORATE GIFTS WITH IBERICO HAM

One of the most important Christmas traditions is to give and receive gifts, this custom reminds us the gifts the Three Wise Men gave to baby Jesus: gold, incense and myrrh.

Incense was used as a ritual perfume in Jewish cult, and as gift showed the divinity of Jesus.

Gold is associated with kings, and Christians believe Jesus Christ is the King of kings.

Myrrh was a perfume used for embalming corpses to prevent decomposition giving them a nicer aroma, and as gift symbolized Jesus would suffer and die.

Anywhere family and friends give away gifts especially on Christmas time. It is the time of Christmas gift baskets and corporate gifts !  All companies try to find the best, the most original and the most exclusive corporate gift to signal their customers and supplier how important they are for the company moreover in so special days.

This way the company can show its interest, gratitude, tighten their trade ties and foster fidelity towards our company and our Brand.

Our gift will represent our company, the customer will remember us through it and in some way it will mark our future business relationship.

Therefore the corporate gift or company gift should be original, elegant, possess an excellent design and should please the customer.

Which product do our customers and workers hope to receive? A ham but not any ham, a real  Iberico Ham, acorn-fed Iberico ham if it is possible.

Acorn-fed Iberico ham is the corporate gift par excellence, it is King of any Christmas gift basket or any corporate gift. Iberico ham is a must gift on Christmas!

But as a corporate gift we cannot personalize it. How can we personalize a ham?

Jamonify got the solution for ham personalization, the best acorn-fed Iberico ham for your corporate gift suitable for any Christmas food hamper, knife cut by expert artisans and packed in luxury packaging.  

All formats are produced in a luxury packaging that can be personalized. This way the company can offer its best image and originality, giving away an exquisite gourmet food product. Ham as gift with a personalized packaging, knife cut fresh and ready to be eaten.

We should avoid the average corporative customization and show this product type, ham or ham shoulder in a simple but elegant way. The main reason is the remembrance of the company but avoiding it to become direct advertising.

We should think on the people who are getting our food hampers, know what they like and if the gift fits the occasion.

And Christmas is the perfect occasion for ham, Iberico ham to give away, the perfect corporate gift spectacularly packed by Jamonify. A corporate gift that includes the delicious Iberico ham not only will impress your clients and associates but it will make their Christmas holidays an unforgettable gourmet experience.

Giving ways gifts packed in a special original way is the best opportunity to get closer to your customers and remind them who and where your company is.

 Gift and Ham are concepts that match perfectly well on Christmas season, therefore GIVE AWAY HAM, give away Jamonify, and you will hit the target.

Our exquisite Iberico ham has been suffering a nutritional misunderstanding as people wrongly think Iberico ham may get them fat. This is a mistake as 100 grams of Pata Negra Ibérico ham contain just 250 calories.

It is rich in monounsaturated fatty acids, actually Iberico ham is the second food that contains more oleicacid after olive oil and the proportion of saturated fats is one of the lowest beneath any type of food.

Iberico ham properties

Iberico ham is a super food recommended for everybody, specially athletes as it offers high quality proteins, actually it is a supercharged protein food as 100 grams of Iberico ham provide 45 grams of pure protein which makes it the most suitable food to develop muscle mass.

Iberico ham is full of vitamins like B group and E vitamin (a very powerful antioxidant) and also provides mineral like Copper key for bone and cartilage improvement Calcium, Iron, Zinc and Selenium which has been linked to anti-aging processes.

Athletes need to ingest a bigger quantity of some nutrients like B1, B2 and B6 vitamins, iron, zinc and above all carbohydrates which fuel the muscles when exercising and a good dose of proteins. Eating two slices of Iberico ham will cover around 15% to 23% of daily protein needs of a 60 kilogram athlete.

Practising a sport, means you need a huge quantity of energy and this is the moment when B group vitamins play their role helping the body to produce the amount of energy it needs. Besides the daily intake of iron and zinc for a healthy person who plays any sport are 15 milligrams.

Iron is necessary for our immune system and to prevent anemia, and can be found in good quantities in Iberico ham (100 grams of Iberico ham contains 2.3 milligrams of zinc and 1.98 milligrams of iron).

We can obtain all these nutrients enjoying some slices of the delicious Spanish ham known as Iberico ham or Pata Negra (black paw).

We have to take in account that to enjoy a healthy living and develop a great body we have to watch what we eat. Therefore we should include in our diet Iberico ham as it provides many benefits to our body and its proteins help our muscles to be in perfect shape and to recover quickly after practising sport.

Iberico Ham increases our mental capacity and delays fatigue

The South California University published a study which proves Iberico ham consumption increases mental capacity.

This study shows eating 20 milligrams of zinc five days a week during three months allows teenagers to have a more adaptable memory and greater mental abilities such as better focusing, understanding and mental retention.

The Grand Forks Human Nutrition Research Center claims Serrano ham can help really well delaying fatigue in athletes due to its iron content, B vitamins, and above all Zinc. Besides it is a good source of sodium, potassium and phosphorus.

Beyond the benefits of physical exercise you have to know zinc plays a very active role in sex. Not only helps to regulate masculine sexuality but also has aphrodisiac properties and increases fertility. The study was done between a group of men from 20 to 40 years old whose zinc ingestion during 63 days was just 3.5 milligrams. All of them were incapable to perform any physical activity properly. Six months later these same men received 15 milligrams of zinc daily and they were able to develop perfectly well physical activities.

None of these two studies explain which is the best way to eat Iberico ham, as it can be essential for our health. We can eat it sliced, cubed or in shavings. It can be consumed on its own or with tomato bread (this the Catalonian way), together with a couple of fried eggs or in delicious and fresh cold melon soup ….Recipe does not matter, it will always be a delicious and really healthy food. So the known phrase Why all delicious foods fatten? Does not work with the Iberico ham.

In 1991 doctors Avelino Ortiz and Enrique Maciá, started a study that revealed if people were on a balance diet, consumption of Iberian pig products not only would not affect the health but they could contribute to keep the cholesterol levels in a safe range for the cardiovascular health. They would also improve the antioxidant levels of the body and lower the chance of suffering blood clots, validating this way the healthy properties of Iberico ham.

Acorn Iberico ham is much healthier than other Iberico ham types such as cebo (pigs are fed on fodder) or cebo campeado (pigs are fed on fodder and some acorns). These two types of Iberico ham possess some healthy properties but the healthiest Iberico ham is the acorn Iberico ham or Pata Negra ham. Therefore acorn Iberico ham should be included in the diet of any athlete (Spanish football team eats Iberico ham) or any person who wants to stay healthy.

HOW TO SAVOUR ACORN IBERICO HAM?

We can firmly state that Iberico ham is the star among Spanish delicatessen with flavour and properties difficult to match. Let´s take advantage of these qualities and let´s enjoy its delicious flavour. We will find hundreds of recipes to appreciate it but honestly the best way to taste it is the simplest one just leave the Iberico ham slices at room temperature for some minutes and after let it melt in your mouth. This is the best method to savour every flavour within a slice of acorn Iberico ham Pata Negra the best and most natural Spanish ham.

The most known food of Spanish gastronomy and a star of the Mediterranean diet the ham consumption during pregnancy and other raw or not entirely cooked meats can be allowed only o women who are immune to toxoplasmosis.

The prohibition of eating ham it is one of the worst things that pregnant women go through. If the woman has not suffered from toxoplasmosis it is recommended she avoids eating raw or not fully cooked meat in order to avoid contagion of the disease during pregnancy, new studies show that the risk eating ham is less than in other meats.

It is confirmed that the more time the ham is cured the less the risk of contracting the disease. The bigger the curing time, the salt content and other factors makes unfeasible the surviving of toxoplasmosis parasite as experts have confirmed.

The physicians believe with certain logic that a woman who has not contracted toxoplasmosis before her pregnancy it is almost impossible she contracts it during her pregnancy is she keeps following the same diet as she did before. All the packed products we normally buy at a supermarket produced by well-known brands have passed rigorous sanitary test and they should be free of this disease.

If it was previously frozen, you can eat it.

One of the best recommendations is to freeze your ham and eat after it has been frozen for a period of time, The reason for freezing the ham is that toxoplasmosis parasite dies if the food is frozen under 20 ºC for 2 days or after 10ºC for 3 days or more and before eating the ham the consumer should let it defrost very slowly.

Aging time and acorn Iberico ham. 

Aging or curing time is a weapon against the parasite toxoplasma Gondi as the more curing time the less raw the meat is and it is an extra layer of protection.

In 2011 the  magazine «Journal of Food Protection»  published a pioneering study on this field made nutrition and bromatology experts of Zaragoza University about the correlation between ham curing and the survival chances of the  toxoplasma gondii  parasite in this product. The study was carried on naturally infected pigs with toxoplasmosis. The hams were analysed twice, after 7months of curing and after 14 months which was the average aging time before selling the hams. There were no parasites found able to infect a human being. Conclusions showed that curing time made the parasite incapable to transmit the disease, so ham consumption carried a minimum risk to contract toxoplasmosis.

Other interesting results are offered by the Centro Tecnológico Andaluz del Sector Cárnico (Meat Technical Centre of Andalucía) with the support of the Innovation Office of Andalucía government that could end the prohibition to eat ham for pregnant women.

This study has showed on its first conclusions that: “acorn Iberico ham consumption is positive for pregnant women”, due to the fact its curing process eradicates all toxoplasmosis risks.

This office has signed an agreement with Spanish Obstetrics and Gynaecology association regarding the results obtained in the study of toxoplasmosis and the ham consumption by pregnant women to develop a protocol, this way explains Juan Carlos Racero managing director of Telca “all Spanish physicians will have a modern and scientific protocol to inform pregnant women about ham eating during pregnancy.”

All studies made regarding the presence of toxoplasmosis in cured hams share the common ground that  there is a lower percentage of infected cases and the parasite is ineffective to transmit the disease. In this context cured ham is a particularly bad environment for the parasite as curing process is really complex. All ham pieces will be covered entirely in salt for one or many days, a draining process at 0 ºC for 24 or 48 hours, a drying process that lasts some days at  3-5 ºC  and finally the curing process taking many months at 10 ºC y 20 ºC .

The average salt concentration within a ham piece is 5-8%, bigger concentrations around 8-9 % or even superior can be found though. This is very relevant as a recent study proves that the toxoplasma parasite loses its infective capacity with more than 2% salt concentration. This effect is bigger when nitrites are used for preservation. In ham   nitrites are very important as they preserve the ham and help to contain microorganisms and give the ham the red colour and aroma.

Curing time plays a very important role to reduce the infection risk. The more curing time means less risk for the consumer.  Even so we cannot affirm categorically that there is no chance of infection but the risk is negligible. Another Spanish study tested 50 different ham samples bought in different stores and they did not find the presence of toxoplasmosis in any serrano ham sample.

One of the main problems the experts see is the lack of information, if a pregnant woman enters into a Store to buy ham and curing time is not stated in labelling it may be a risk. Curing time should be stated in the ham labelling not only for pregnant women but as useful information for any consumer.

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So as thumb rule buy the ham in a trusted store and from a well-known brand which has been correctly cured with salt at the most adequate temperatures and has been aged  for a long time, this way the ham will be totally free of the disease as the parasite becomes ineffective to transmit it and normally is completely death.

The more months used for aging (normally periods longer than 24 months), it has been proved as much safer. So if a pregnant woman cannot resist to eating a good ham, go ahead! Just take the precaution the curing time of the ham should have been at least 24 months. Much better if she chooses acorn Iberico ham a world known delicacy.

Now scientific studies have developed Medical protocols that allow pregnant women to eat ham during pregnancy. We at Jamonify have released new exclusive ham products for pregnant women. So they can savour ham after 9 months and not an average ham but authentic acorn Iberico ham and an original and funny gift for your baby so he/she can enjoy as much you will enjoy your acorn Iberico ham.

That was the best gift one of our associates of the Jamonify team had and she is the source of this brilliant idea.

In 2010 her gynaecologist forbad her to eat ham during her pregnancy, after giving birth she ask her family and friends to forget about flowers and chocolates and she asked (and required) them to give her... Guess what?   The best ham which is acorn Iberico ham. 

Ingredients ( 6-7 )

1 big onion

2 teeth of garlic

250 gr. porcini (cepes)

200 gr. Iberico Ham tacos

Extra virgin olive oil

Dough for turnovers

Preparation

Cut the onion into juliennes. Cut garlic into small pieces. Clean mushroom well and slice.

Add a good helping of oil to the pan and add onion and garlic. Brown, and add the mushrooms.

As mushrooms lose a lot of water, make it absorb.

Once the water is evaporated, add tacos de Iberico Ham until they brown. Once brown, set aside and pass through a strainer to separate from the fat.

Roll out dough and extend the stuffing on half of the dough. Flip over the other half and close well with a fork. Paint with the remaining oil.

Perforate dough various times with a fork to make the air leave and put the turnover into the oven for 20 min at 180º C.

Enjoy!

La cocina de Virtu

BROKEN FRIED EGGS WITH IBERICO ACORN HAM

Ingredients for 2-3 persons

- 2 medium-big size potatoes (1 for every extra person)
- 2 eggs 
- 80 gr of Iberico Acorn-fed Ham (shaved better)

Preparation method 

Peel and cut the potatoes in small square sheets as if you were preparing a Spanish omelette.

Fry them in a pan with plenty of Olive Oil ( they have to be completely covered by the oil ) until they are ready.

The fried potatoes must be soft and well fried but never harsh.

Once they are ready take them out of the pan and put them on a big plate.

Inmediately, fry two eggs in the same oil taking care that the yolk is liquid.

Put the eggs over the fried potates and cut them with a fork and a knife. You have to cut them in small pieces and moved them together with the potatoes.

Take then the shaved Iberico Acorn-fed Ham over the potatoes and fried eggs . We can mix it all , but beware: this is not a mess.

Eat it inmediately.

The olive oil you use for frying the potatoes and eggs can be kept for some other recipes, don´t throw it away.

It is very important to use olive oil ( virgin better ) in order to feel the special taste which gives to the potatoes and the eggs, which combined with the iberico acorn-fed ham is really incredible.

A simple and quick recipe which is really delicious.

6 Reasons why JAMONIFY is different from any other Gift and any other iberic ham.

Jamonify is a different concept concerning ham, linking the Iberian Ham (hand sliced) of the highest quality, with the most exclusive handcrafted design to create a unique gift.

Reason 1. Breeding in liberty.

Jamonify is made from Iberian pigs that roam freely in the Dehesa, Mediterranean Forest in South-West Spain: 3 pigs every 2 hectares. Their feed is 100% natural: grass, aromatic herbs and acorns.

Reason 2. It is good for your heart.

During "montanera" pigs eat acorns, so the ham is a heart-healthy food with a juicy meat unique in taste and very low in saturated fat.

Reason 3. It is naturally cured.

The ham is completely hand-cured: covered with salt and passed on to natural drying to melt its fine fat in the muscle tissue.

Reason 4. Hand-carved.

Carving by hand preserves the oil layer that protects the jamón ibérico de bellota, preventing aromatic losses to appreciate its 4 flavors.

Reason 5. Luxury packaging.

Jamon ibérico de bellota is vacuum packaged in individual envelopes and presented in luxurious handmade boxes with a refined design.

Reason 6. European delivery in 48 hours.

Orders are prepared within 24 h, are sent by express courier within 24 h, and are delivered in any city in Europe 48 h later.

What to choose a corporative gift or a gourmet gift?  Giving is an art and as an art you should consider who is receiving the present and think about the gift itself.

If we look at companies we will find the same problem just bigger, how to give a corporative present being personal and unique for anyone who will receive.

Corporative gifts are normally handed out on Christmas and this event in some way conditions the type of presents. Regularly giving some delicatessen food is really appropriate but finding perfect gourmet food is not easy. A gourmet gift should be a product or a lot of products more than exquisite. They have to meet certain conditions like a perfect and unique production which will satisfy not only the taste of the people who receive it but also suit more senses, fascinating the person who receives it. Just filling the classical Christmas gift basket with a wine, a ham, a sparkling wine and some cold meats does not make it a special gift. You have to be selective to give a gourmet gift, take in account it reflects what your company is so it has to display distinction, lavishness, elegance and exclusivity as these products mirror the firm that gives them

Corporate gifts are normally a gift basket or they can adopt some new forms like tin boxes depending on who defines what goes within the corporate gift.  If you do not know how or you are in a hurry some online companies are specialists in corporative gifts and baskets but this do not make them versed on gourmet gifts. Please note that it is the content within the basket which turns a corporative gift into a gourmet gift.

These are some of the products that should be in a gourmet gift:

-Artisan cheese (you should select some of them according to your personal taste like Cabrales cheese, Manchego cheese, Roncal or the famous tortas del Casar.

-Extra virgin olive oil. Important! Only virgin oil! On its own or combined with truffle, garlic, chili or rosemary. Extra virgin oils specially packaged for corporate gifts are available in Spain from many oil producing regions not only Andalucía.

-Foie gras or pâté. One of the best gourmet foods and perfect for a gourmet corporative gift is goose foie gras.

-Canned seafood. The cockles from Rías Bajas, Santoña anchovies, clams, scallops and some many others. But please note you have to be very selective in order to create a gourmet selection of foods for good and special corporative gift.

-Canned vegetables. Piquillo peppers, Navarra asparagus, dried tomatoes in olive oil, pâté made of vegetables (like olives, tomato or mushrooms).

-Artisan cold meats. Ham, chorizo, sausage, Ibérico pork loin.

-Wines. You can choose between the classics like Rioja and Ribera del Duero, but please do not forget Spain is covered with vineyards and there are many good wines everywhere, Penedés, Jumilla or La Mancha DO…

White and rosé wines that should be chosen, albariño, verdejo, Rueda and some from Andalucía and La Mancha.

In Spain the wide range of available makes the selection task harder so the buyer should investigate which wines are better and pair perfectly good with the selected gourmet foods.

In our humble opinion as devotional acorn Ibérico ham lovers; only corporative gifts which include acorn Ibérico ham deserve to be called truly gourmet corporative gifts.

Some online companies –JAMONIFY, the leader among them as we have witnessed, offer pure acorn Ibérico ham hand cut and vacuum packaged, so all its properties and taste are kept intact. An impressive and exclusive packaging that preserves the unique umami flavour of the pure acorn Ibérico ham.

Gourmet corporative gifts made with Jamonify (pure acorn Ibérico ham) will become exclusive gourmet corporative gifts and whoever receives this kind of present will be flattered and felt pampered. Companies who turn their corporative gifts into gourmet corporative gifts they also transform its corporative image into a more distinguished and exclusive one.

Just to conclude, our product range is wide, delicious and exclusive but there are even more gourmet products for a gourmet corporative gift that selection is the key to make an exclusive present which will enhance our image as company and will bring joy to our customers and friends.

Any leftovers from your grill - party with marlin or flying fish? 

Yellow or blue-fin are fine, too. 

Here's how to get rid of them in the most delicious way. 

Slice onion, add bell peppers (preferably yellow or red, i.e. ripe ones, no green, unripe), some summer 

squash (zucchini) in stripes, a sliced cuaresmeño chili pepper (unpickled jalapeño), not too sweet 

applesauce (if really sweet, add some citric acid), Asian fish sauce, soy sauce (regular and dark mushroom flavored), and start to heat gently. 

Put up pasta (preferably short, sturdy sizes) to boil in the meanwhile. When the pasta is ready, add itto your 

vegetables from above. At the same time, add the shredded fish, and some strips of –right, Pata Negra Iberian

Ham. 

Toss well to mix, but don't cook anymore and serve. No cheese required! 

Roman Ivanovich Herrle

Scientific Gourmet

It is reported that the reason to invent the delicious Dripping Cake - which nowadays people very often misname Yorkshire Pudding - was to keep the personnel from eating the best of the roast, the drippings. 

Therefore, simultaneously, the Yorkshire Pudding, which substituted the drippings with bacon, was invented. 

Now you will ask where our iberico ham comes into the story. Well, whole roasts to feed a dripping cake have become seldom, last not least due to decreasing family sizes. So, here is our solution: substitute the bacon with Iberico Ham, which you just add in fine strips to the batter. And to keep your staff from cutting too many crumbles when slicing the whole leg, we have already done this for you and offer convenient packs of handsliced Iberico Pata negra Ham. 

Roman Ivanovich Herrle

Scientific Gourmet

Length: 4 weeks

Loss of weight (approx.): Between 4 kg (8 lbs) and 6 kg (13 lbs).

Depending on factors such as constitution and exercise

Ibérico Ham and Wine Diet

Good for your taste, good for your heart.

This diet has been created by Doctor Rubén Bravo, naturopathic doctor. Expert on nutrition and it has been supported by the European Medical Institute of Obesity (IMEO)

WARNING

This is a low-calorie diet, rich in fruits, vegetables and healthy proteins.

I does not intend to replace the advice and indications of your physicians. If you are taking any medicine or receiving any medical treatment please consult your doctor before going on the Ham and Wine diet and follow the prescriptions of your doctor.

IMPORTANT

The daily wine consumption should be a 150 ml glass for women and two glasses of same quantity for men divided in two daily intakes in the case of men.

It is forbidden to drink red wine as it is an alcoholic beverage and you are conducting any activity that requires maximum alert as heavy machinery driving or any other physical or intellectual activity that can endanger your life or the lives of others. Please remember that in most traffic accidents alcoholic intoxication is the principal cause of them or plays an important role as a main cause.

THIS DIET IS FORBIDDEN TO:

Pregnant women or in breastfeeding period and minors whose country laws forbid them to consume alcohol.

The Red wine properties

Powerful Cardiovascular Protection

It reduces the risk of coronary disease as it lowers the LDL cholesterol (Bad Cholesterol) and improves the production of high density lipoproteins (Good Cholesterol).On the other hand it prevents Atherosclerosis as it strengthens the concentration of nitric oxide which is fundamental to regulate the blood pressure.

Decreases risk of death in many diseases

Thanks to its powerful polyphenols and the antioxidant effects of the tannins and the Resveratrol.

Thrombosis

Wine also offers some beneficial properties against thrombosis and anticoagulant, as it lowers the fibrinogen levels which cause the blood clouts.

It helps dream activity and deeper rest.

The moderate ingestion of wine and food, will lower lightly our blood pressure and our nervous system, causing sleepiness and relaxation, very suitable for distressed people or suffering from insomnia.

Great Neuroprotector

It helps our brain lowering the risk of suffering degenerative cognitive diseases like Alzheimer or Dementia

Iberico ham properties

Lowers significantly cholesterol and triglycerides

This is stated on a study made by Professor José E. Campillo of Medicine School at the Extremadura University, made on a closed population with 120 grs ham daily consumption.

Excellent Fat content

With less cholesterol than chicken or turkey meat (30 to 40 mg/100 grams) and even less than fish meat like cod or hake.

Excellent source of nutrients

Iberico ham offers both high biological value proteins and high levels of B vitamins and iron, which makes it a perfect food to maintain muscle mass while you are on a diet without losing essential amino acids.

DAY 1

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Stuffed eggplant with ground meat (half beef and half chicken), lightly fried in natural tomato puree and cooked au gratin with a slice of light cheese.

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:    1 Bowl of vegetable broth.

2 Iberico ham slices.

100 grams cuttlefish sautéed with parsley and garlic.

DESSERT: 1 ounce dark chocolate.

DAY 2

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Sautéed Swiss chard with olive oil, garlic and 10 pine nuts. Or a ¼ of a roasted chicken (no skin) with some lemon

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD: 1 Bowl of broth.

2 Iberico ham slices.

1 can of tuna fish in oil well drained.

DESSERT: 1 ounce dark chocolate.

DAY 3

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Zucchini and leek cream with a portion of light cheese and a grilled Turkey hamburger.

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:  1 chicken broth bowl.

2 Iberico ham slices.

100 grams cooked pork shoulder with paprika and a drop of olive oil.

DESSERT: 1 ounce dark chocolate.

DAY 4

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Stuffed peppers with ground meat (half beef, half chicken) and onion cooked in oven.

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:            One bowl of vegetable broth

2 Iberico ham slices.

150 grams swordfish grilled

DESSERT: 1 ounce dark chocolate.

DAY 5

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Cocido madrileño stew with chickpeas, fat-free ham broth, beef and fat-free chorizo sausage.

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:            One bowl of broth.

2 Iberico ham slices.

5 grilled surimi sticks

DESSERT: 1 ounce dark chocolate.

DAY 6

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Lukewarm salad of lettuce, cherry tomato, 1 tuna can, sautéed zucchini and 3 surimi sticks (only zucchini will be served lukewarm)

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:            One bowl of broth.

2 Iberico ham slices.

A grilled tiny sole with garlic.

DESSERT: 1 ounce dark chocolate.

DAY 7

BREAKFAST

Breakfast for athletes

Coffee with skimmed milk

One slice of whole bread and one omelet made of 1 egg and 2 whites mixed with 2 Iberico Ham slices finely cut.

1 Piece of fruit.

Breakfast for men

Coffee with skimmed milk

A slice of whole bread covered with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

Breakfast for women

Coffee with skimmed milk

2 Melba toasts with a drop of extra virgin olive oil.

2 Iberico ham slices.

1 Piece of fruit (any fruit except banana, mango or melon).

MIDDLE OF DAY SNACK

1 Piece of fruit (any fruit except banana, mango or melon)

2 nuts.

LUNCH

TO DRINK: A glass of red wine (150 ml.) ONLY MEN

AVOID EATING: Any kind of bread

FOOD: Sautéed mushrooms with Iberico ham cubes.

Grilled beefsteak with some Dijon mustard.

AFTERNOON SNACK

For athletes

1 skimmed yoghurt

1 Melba toast whole grains with tomato.

2 Iberico ham slices.

2 nuts

Afternoon snack for men

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

2 nuts

Afternoon snack for women

1 decaf coffee with skimmed milk or a linden tree-orange infusion or any other relaxing herbal tea.

1 skimmed yoghurt

1 ounce dark chocolate.

DINNER

TO DRINK: A glass of red wine (150 ml.) MEN and WOMEN

AVOID EATING: Any kind of bread

FOOD:            1 Bowl of vegetable broth.

2 Iberico ham slices.

100 grams cooked octopus with sea salt, paprika and a drop of olive oil.

DESSERT: 1 ounce dark chocolate.

.                                                                               

Recently the Spanish cabinet have approved the law that regulates the quality norms for the meat, the ham, and the Iberico pork loin that clarifies all the information the producers should supply the consumers both in labelling and packaging and also it is more rigorous and less lenient about the production processes and denomination of every Iberico pork product

These rules try to end the overproduction, the absence of controls, the price dumping with prices lower than Serrano ham and above all the fraud.

This legislation will simplify the sales designations which are now only 3: bellota (only acorn fed pigs), de cebo de campo (acorn and fodder fed pigs) and cebo (only fodder fed pigs).

Labelling

On the label the producer must show the percentage of Iberico breeding meaning that if they are pure Iberico breeding pigs labels should state 100% Iberico. If the porks were the result of mixed breeding the producer must declare in the labels the percentage of every breeding. This way the generic label 'pata negra' ( black paw) from now on will only be used in 100% Iberico breeding pigs product.

Every designation (this will apply only for Iberico hams) will carry a different colour:

-Black: for pigs that are fed only acorns roaming free and they are 100% Iberico breeding (this breeding is unique in the world: they are descendants of pure Iberico breeding pigs, they have been fed only acorn and herbs and raised in freedom roaming in the wild)

-Red: for Iberico pigs (these pigs have been born from 2 different breeding Duroc and Iberico breeding and they have been fed only acorn and herbs and raised in freedom roaming in the wild)

-Green: for the acorn and fodder pigs (these porks have been fed with acorn and fodder and have been raised roaming in the wild)

-White: for the only fodder Iberico pigs (these pigs have been fed only fodder and raised in a farm)

Regarding the products the new law asks for a minimum weight for every product to avoid the sales of tiny products that did not catch up with production standards and did not satisfy consumer expectations

In Spain we consume both 100% Iberico breeding pig fed on acorns and also mixed breeding of Ibérico pigs, actually most of the hams (around 85% of total production) are from mixed breeding as producers can obtain a high quality Iberico ham with a more reasonable price. The quantity of Iberico ham made of 100% Iberico pigs is limited as it is very expensive to produce it. As an example during 2011 Spaniards bought more than four millions of Iberico ham produced from mixed breeding pigs while only 65.000 units of Iberico ham from 100% pure Iberico pigs were sold. To learn more on this issue you can watch a very interesting online video made by TVE (the public Spanish television).

This new legislation will help the consumer to distinguish the real thing versus the frauds that claim to be Iberico hams and they are just fakes.

A real acorn Iberico ham offers an unrivalled aroma and it will melt in your mouth at the very first bite, this is its sign of identity.

If we had to do a list displaying every Spanish delicatessen product to fill a store or gourmet kitchen it will be a delicate and prolix task. It would be prolix because in Spain there are many products which can fit in delicatessen category. It also would be delicate due to the huge amount of Spanish delicatessen products we could forget any of them considered the most important by someone.

Delicatessen is a German Word that means delicate and its meaning has widened to include a gourmet store or a shop which sells gourmet products; that are original and representative products from a country or region, normally made by artisans and with exquisite taste. Therefore it is difficult to make a list of Spanish delicatessen products. There are so manyproducts made this way in Spain that would fit in this category. But when we want these delicatessen products reach top quality which will make them apart from the rest of delicatessen and be considered the stars of a top restaurant or a gourmet store, and even considering this we have to be very selective. To name a few examples Ibérico ham, extra virgin olive oil or aged Manchego cheese made from sheep milk are delicatessen products but to shine in a top restaurant or gourmet shop they should have its own character and personality.

Let me explain what I mean, there are people who are truly gourmet and know how to choose the most awesome and distinctive products based on their taste, aroma or their wonderful and unique production. These people whether real connoisseurs or just snobs consider truly exquisite products (delicatessen) meet all those characteristics: exquisite flavour, impressive aroma and a careful production made by truly gourmets.

Some examples of Spanish delicatessen:

Manchego cheese cured with rosemary or lard, torta de queso (from Casar de Cáceres, or Cañarejal, or Barros);  Roncal cheese; artisan Manchego cheese, cured or aged, tetilla cheese, Cabrales and Cebreiro cheese, Gamoneu cheese; cheese from La Serena. And many more cheese varieties.

Extra virgin olive oils like: D.O. Jaén hojiblanca, extra virgin olive oil made of picual or arbequina olives and many other Apellations d´origine like D.O. Segorbe or D.O. Navarra

Canned seafood, hand packaged in Galicia (like mussels, common cockles or seaweed) and Santoña anchovies.

Truffles and mushrooms from Soria: apple preserve with boletus, chanterelles or trumpets, pâté made of truffle and mushrooms.

Saffron D.O. La Mancha, paprika from La Vera, asparagus from Navarra, flower of salt from Mediterranean Sea and black garlics from La Mancha.

Candy and jams like artisan jams made in Catalonian Pyrenees Mountains, cheese chocolates from La Mancha, artisan sweets made in La Mancha, Basque Country or Cantabria, artisan turrones from Alicante.

Cold meats made from hunting like wild hog sausage or cured meat, pickled quail and partridge.

Wines from wine regions like: Rioja, Ribera del Duero, Penedés; Rueda; Rías Bailas, La Mancha.

Cold meats made of Ibérico pork like: acorn Ibérico dried loin, sausage or chorizo

And at this point we have to name the biggest star of the whole Ibérico universe: Ibérico ham or jamón ibérico. Any connoisseur or Ibérico foodie will agree that Ibérico ham is the best delicatessen of any Spanish fine food, no matter which type of Ibérico ham.

But a real gourmet is selective and only seeks the best products, perfection made food and that means to choose only acorn Ibérico ham or jamón ibérico puro de bellota, the best between the best delicatessens. Acorn Ibérico ham is the top of the finest gourmet foods.

Today is easier to become a top gourmet. Acorn Ibérico ham is available almost to anyone for any palate whatever selective and delicate it may seem.

It would be neither nice nor ethical to tip where you can find this top of the finest delicatessen. But I will give you a hint in an Internet controlled world; you only have to search with calm. It will not take you much time to find gourmet websites where you can purchase a really awesome delicatessen that will turn you in a real gourmet for a tiny amount of money and will add to the delicatessen term pure acorn Ibérico ham the literary quote the good if brief twice as good. Which can be applied to delicatessen, any gourmet knows that fine foods should be tasted in tiny quantities enjoying every piece of it. Eating too much of a delicatessen will make us lose our taste and smell, which allow us to feast our senses when eating a real delicatessen.

The Spanish newspaper El País published a really interesting article on its Gastronomy section called: “There is a fifth flavour and it is called umami.” If you think they only exist the 4 traditional flavours, sweet, salty, sour and acid, you should know there is a fifth flavour. It is called umami and it is beginning to be known beyond the kitchens of the most avant-garde restaurants.”- summarized the article. On it they named a few English delicatessen food stores and Spanish restaurants which were promoting actively the flavour and stressed it on some foods.

What is umami? And where does it come from?

“Umami” means in Japanese “delicious or very savoury”. The roots of the word can be found on the word “Mi” which means flavour and 'Umai' whose meaning is delicious or very savoury flavour and it is considered as the fifth flavour.

In 1908 a Japanese scientist called Kikunae Ikeda discovered the monosodium glutamate, an amino acid within proteins that produced a different flavour reaction in the tongue; this is the reason to call it the fifth flavour. What happened was glutamate increases salivation. This produces the food ingredients to be perceived with more intensity. May be this saliva increase acts as a defence barrier of the digestive system against the acids (glutamic acid) as saliva is alkaline and helps to lower the acidity of animal proteins which are harmful for our health. As he could not categorize it within the known classic flavours, he named it umami.

How you can distinguish it?

Andoni Luis Aduriz, who is the chef of Mugartiz restaurant and possesses two Michelin stars, explains what umami is: "Imagine colours were nameless and someone asks you describe yellow. Let´s say umami is tasty but not salty it fills up the whole mouth and palate, it lasts very long time keeping the taste. ".

Umami taste resembles de physiological sensation when we are eating something we like very much and that can contribute to make us think and feel what we are eating is delicious.

Umami flavour can be described as a meaty flavour that leaves an awesome very lasting taste all over the tongue and makes us salivate more than usual when eating.

Parmesan cheese , raw meat, asparagus, tomato, anchovies and Spanish Serrano ham or even better the best “jamón español” the Spanish Ibérico Ham and many others  remind these taste.

Everybody when cooking is looking for the umami taste even unconsciously, despite the cook ignores the existence of the umami taste. El País newspaper explains it this way: “It is like a a housewife ending a stew realizes something is missing and throws in more tomato paste [which possesses high concentrations of glutamate] because she knows the recipe is better and improves the taste this way.”

In western world the term umami is not very known and that can lead to severe health risks as monosodium glutamate can be synthetized in the laboratories as a food additive and added to any type of food it leads the to eat larger portions than required ending in overweight.. When monosodium glutamate is naturally found on food there is no risk of overeating. Umami flavour means the food is high in proteins.

In last paragraphs we talked about Spanish Ibérico Ham (jamón español) as one of the products rich in umami taste which means full of proteins.

So now we realize Spanish Ibérico Accorn Ham (jamón español) is an umami product, but we actually knew it at least we felt in our palate. Let´s analyse how Spanish Ibérico Acorn Ham (jamón español) fulfils all requirements to be considered pure umami food:

First of all Ibérico Ham and Spanish Ibérico Accorn Ham (jamón español) are pure protein foods (this is the first characteristic of umami flavour and Spanish Ibérico Accorn Ham is naturally full of monosodium glutamate).

We have to agree Spanish Ibérico Accorn Ham is really tasty, it fills up the whole palate with a delicious feeling leaving an aftertaste of Ibérico Ham (a unique taste everyone remembers once they have sampled it) and asks for more Spanish Ibérico Acorn Ham slices ¿Umami taste? But, of course!

Just thinking  of eating a slice of Spanish Ibérico Acorn Ham our mouth begin ‘watering’  - that means a natural increase of salivation which help us to taste the flavour of the food and helps digestion. In any cases it is not known of any indigestion or illness caused by Ibérico. Should we assert seeing all this that Spanish Ibérico Accorn Ham is between many other wonderful things pure umami taste?

So we can conclude, Spanish Ibérico Accorn Ham = umami taste or umami taste = Spanish Ibérico Acorn Ham.

Jamonify, prides itself to be the first gourmet Iberico ham brand to offer its labels in Braille.

At Jamonify, “The World’s Most Exclusive Ham” (“El Jamón Más Exclusivo del Mundo”), we have always been keen on developing our brand, paying special attention to visual impaired people. We know our Iberico ham makes any mouth to water just seeing it, so we thought we should able vision impaired people to use their hands to “feel” our ham.

Any of us should be aware of the existence of a great number of visually impaired people, who need special labeling among other needs.

Spanish Braille Comission Certificate

These last months, we have been working with the Spanish Braille Comission, which belongs to ONCE (National Organization of Spanish blind people), to guarantee the perfect labeling of our brand in Braille. As always ONCE  has been very supportive and their advice very useful for our Braille labeling.

The result has been a complete success:

• We are  the first Iberico ham brand in the world  that is awarded with  Spanish Braille Commission Certificate
•  Jamonify is the first Iberico ham brand in the Word that offers in its catalogue Braille labeled products.

Our greatest satisfaction is that visually impaired people can “see” Iberico ham through their eyes, that is their hands.

Exclusive, delicious, top quality and now in Braille too

From now on you Jamonify, will be the perfect gourmet gift for vision impaired people, as they will be able to distinguish the most exclusive brand behind the best quality acorn iberico ham.

Jamonify is the perfect gift: delicious, highest quality Iberico ham and labelled in Braille.

Accessibility

Often the main barrier are our lack of awareness about the needs of blind people.Therefore when we designed our brand and labels, we were thinking our values and qualities should be transmitted through all our senses including the tact, helping everybody, regardless of their accessibility level, to enjoy 100% all the good things Life offers and between them the exquisite acorn Iberico ham.

We would like to express our warmest thanks for all their help to ONCE (National Organization of Spanish blind people).

The ham does not change our body weight and reduces the blood lipids, making your heart healthier, this product is turbo charged with healthy properties. So jamón ibérico should be on our diet no matter what, we just have to consume it with some restraint.

People used to believe that jamón ibérico would make them gain weight seeing the grease that exudates from its external layer.This is totally wrong.You will not become overweight eating jamón ibérico. It is the healthiest cold meat and has the lowest amount of saturated fats in the whole world.

There are only 100 to 125 Kcal for every 50 grams serving, which makes it the best option even in very low calorie diets, consuming it in a moderate way, per every 100 grams of jamón ibérico there are only 7 grams of saturated fat, which means 2.8% of ingested energy, much lower than the 7% daily recommended amount.

- Proteins: It is full of really good quality proteins.

- Fats: Although it contains fats, they are very well balanced.

Fat quality is superb, being the most of it oleic acid, more than 50% of the total, which is really impressing. Oleic acid helps to produce HDL cholesterol, known as “good cholesterol” and lowering the levels of LDL (or bad cholesterol). It is proven that its moderate consumption is beneficial for healthy cholesterol levels and prevents cardiovascular diseases.

Acorn jamón ibérico is not only a good option for any diet, it does not put weight on you, and besides it offers impressive nutritional value being a good source of proteins and vitamins.

- Acorn Jamón ibérico has:

- Vitamins: Jamón ibérico is a pretty source of Vitamin B, especially B1, B6 and B12, it contains folic acid which is quite helpful for the nervous system and brain functions. The intake of 100 grams of ham represents 24% of the daily recommended dose of these vitamins. Additionally it supplies a high volume of vitamin E which is a very powerful antioxidant.

- Minerals:  It is rich in minerals like Cooper (Cu) which is vital for bones and cartilages, Calcium (Ca), Iron (Fe), Zinc (Zn), Magnesium (Mg), Phosphorus (Ph) y Selenium (Se), with well-known ANTI-AGING properties.

- Digestible: Jamón ibérico is easy to digest as it is low in collagen. Due to the aging of the meat and the action of protein enzymes which break proteins into amino acids our digestive system can work easier on the amino acids.

- Uric acid: Pork meat has the less quantity of puric bases (these compounds turn into uric acid when they are metabolised in human body) so it is a very safe food for people who suffer from gout.

- Cardiovascular health: Many clinical studies have proven that a moderate intake of jamón ibérico lowers cholesterol levels and helps to decrease blood pressure, minimise the chance of blood clots and reduces the plasma lipids level.

As you can see jamón ibérico is one of the healthiest cold meats available and its moderate eating provides enormous benefits for our body.

Beyond that if a ham is an acorn Iberian ham it can be eaten through pregnancy without any risk as it is very well cured.

Lastly let me remind you that true jamón ibérico fans never cut off the fat of the ham, it is the tastiest part, it will not put weight on you and it is very nutritious.

The term ‘patanegra’ has been used traditionally to name the best quality Iberian hams. The reason to call it ‘patanegra’ was due to the colour of Iberian breed pig skin and paws which are black. Professional Iberian ham producers agreed to end the use of the term ‘patanegra’ as it was confusing and did not render the real qualities of Iberian hams.

The fact is there are many pig breeds that have black skin so we can call them ‘patanegra’ but they are not Iberian breed pigs.

Therefore a ‘patanegra’  does not mean it belongs to an Iberian breed pig, even a White or pink pig may have dark grey paws some Iberian pigs might have lighter skin and paws  but they still belong genetically to Iberian breed pigs and their hams reach same quality standards as darker black Iberian pigs.

The current legislation makes very clear which animals can be raised to produce and market Iberian ham under the different regulating councils of Appellation d´Origin of Iberian ham, pig feeding is thoroughly regulated as it is key for developing the unique flavour and meat consistency of Iberian ham.

Regarding breeding of pig only 100% Iberian breed gilts and sows are allowed, for the boars three different breeds are allowed Iberian, Duroc and Duroc-Jersey, the resulting piglets can be 100% Iberian breed or mixed breeding.

As to feeding of the pigs we can distinguish between three different types of fattening which result in three distinctive qualities, we can talk about acorn Iberian ham (pig eats acorns and roams wild), fodder-acorn-fodder Iberian Ham and fodder Iberian ham

The acorn Iberian ham was known popularly as ‘patanegra’  ham and legislation complies the producers to meet these minimum quality standards. The minimum age to roam wild in the holm oak Woods is 10 months, the weight should be between 80,5 and 115 kilos and it should gain at least 46 kilos roaming wild and eating acorns.

Note that the term black paw or ‘pata negra’ has become a public domain term in Spain used to distinguish the best quality Iberian hams and basically describing top quality products or services based on excellence and exclusivity.

Patanegra will live forever on our collective imagination.