IDENTIFICATION OF HAM PIECES ACCORDING TO THE HAM BRIDLE
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Ham can be quickly identified by the label on the hoof. There are four colors:
- Black Bridle: for 100% Iberian acorn-fed ham: The black label on the ham indicates that it is a 100% Iberian breed and that during the fattening months it has been fed on acorns and grass in a free-range pasture. Its progenitors will be 100% Iberian and must be registered in the Stud Book of the Iberian pig breed
- Red Flange: for Iberian acorn-fed ham: These are hams that come from pigs of between 50 and 75% Iberian breed and which during the fattening months have been fed on acorns and grass in a free-range pasture
- Green Flange: for Iberian Cebo de Campo Ham: hams that come from specimens with between 50 and 100% Iberian breed, however, they have not been fed on acorns in the pasture, only with feed and natural resources in freedom.
- Brida Blanca: for Cebo Ibérico Ham: they also come from Iberian specimens, with a percentage between 50 and 100%, however, they have not been raised in the field. They have been fed on feed on farms.
PROTECTED DESIGNATION OF ORIGIN (PDO)
They constitute the system used in our country for the recognition of a differentiated quality, consequence of own and differential characteristics, due to the geographical environment in which the raw materials are produced, the products are elaborated, and the influence of the human factor that participates in the same
The producer who is a member of a P.D.O. undertakes to follow the rules defined to maintain the quality at high standards
In addition, there must be a public body that regulates and monitors compliance with the rules. And in the case of Spanish PDOs, they are protected by European regulations
What are PDOs for?
The PDOs are protected by European regulations
To the consumer, essentially to guarantee specific characteristics and a high and constant level of quality
And for the manufacturer, it protects him against the elaboration of similar products in other areas and helps him to reach new markets, protected by the quality of the PDO.
And for the manufacturer, it protects him against the elaboration of similar products in other areas and helps him to reach new markets, protected by the quality of the PDO
How is the breeding of the Iberian pig?
How is the breeding of the Iberian pig?
Our 100% Iberian breed pigs are born in the field, they are suckled by their mothers until they are old enough to fend for themselves and begin to feed on the resources of the pasture. Those piglets born in autumn will be able to enjoy their first acorns during this weaning phase, although most of these will be reserved for their older siblings, who were born a year earlier and arrive at the fattening phase, growing from 90-100 kg to 170-180 kg solely on acorns, grass and other natural resources of the pasture (mushrooms, roots, tubers,...).
They are fed on acorns, grass and other natural resources of the pasture (mushrooms, roots, tubers,...)
What do pigs feed on before the fattening phase?
They feed on acorns, grass and other natural resources (mushrooms, roots, tubers, etc.)
They feed on the resources of the pasture, however, in the summer season when resources are less, they are usually fed with natural feed composed mainly of cereals and legumes. The farmers of the society sow these cereals and legumes (chickpeas, beans, vetch, oats,...) so that in summer the pigs can feed on them ad libitum, that is to say, on the same land, without the need to harvest them.
Pigs and pigs are fed on them ad libitum, that is to say, on the same land, without the need to harvest them
Temperature, humidity and maturation time of the hams and shoulders.
Hams and Shoulders
The process of elaboration of our hams and shoulders has several phases. The first one, salting, is done at very low temperature and high humidity. This phase lasts about 2 weeks depending on the weight of the piece and then, after settling in chambers with controlled temperature and humidity, will go to natural cellars, where the temperature will range from 18-20 degrees in summer to 10-12 degrees in winter, a slow healing that ensures a long and optimal maturation, over 30 months, getting awaken aromas that an accelerated process would never get
