The Map of Ham in Spain
If we look at the differences between the different types of ham and the areas in Spain where they are produced, we end up with a distribution map that shows the different geographical areas responsible for their production. This is what we will focus on here.
Before getting into the different production areas, first we need to review a few related concepts:
- Denomination of Origin (D.O.): used as a name that identifies a product originating from a specific place, region or, in very few cases, a country, with a specific quality or characteristics that are fundamentally or exclusively the result of a particular geographical environment, along with the natural and human factors inherent to it, and whose production phases take place entirely within the defined geographical areas.
- Protected Geographical Indication (P.G.I): used as a name that identifies a product originating from a particular place, region or country, that possesses a certain quality, reputation or other characteristics that can essentially be attributed to its geographical origin, and for which at least one of its production phases takes place within the defined geographical area.
The main difference between both terms is that in the case of a product covered by a P.G.I., it is not mandatory for all phases to have been carried out within the same geographical area; it only requires at least one. In the case of the D.O., all phases of production must be carried out within the geographical area.
The D.O.'s are used to add value to a product, providing, among other things, transparency as to its origin and production. Thanks to this denomination, it is possible to confirm which land a piece of ham comes from and that it has been produced in a traditional way, thus guaranteeing its quality.
It is important to remember that some pigs are raised and fattened in areas that are covered by a D.O., however they do not belong to it; this does not mean that they are of a lesser quality, but that there is no guarantee as to the controls and protection that the products from the different D.O.'s are subjected to, therefore consumers usually prefer to buy certified products.
Iberian Ham Denominations of Origin (D.O.)
There are 4 D.O.'s that protect Iberian ham and that correspond to four regions in which production takes place, they are:- Jamón de Jabugo, in the province of Huelva.
- Jamón Dehesa de Extremadura, produced in Cáceres and Badajoz.
- Jamón de Guijuelo, produced in the province of Salamanca.
- Jamón de los Pedroches, produced in the province of Córdoba.
D.O. Jamón de Jabugo
This D.O. was formerly known as D.O. Jamón de Huelva. Its hams are some of the most famous due to their high quality, and for many people "Jabugo Ham" is synonymous with "Iberian Ham". These Iberian pigs are bred and fattened in the "dehesas" meadowlands of Huelva, Seville and Cádiz, although some also come from Cáceres, Badajos, Málaga or Córdoba, as long as the ham is prepared in the region of La Cierra de Aracena and the Picos de Arocha, in Huelva.
D.O. Jamón de la Dehesa de Extremadura
The "Dejesa de Extremadura" is the largest land of this type that exists in the world. Because Iberian pigs require at least one hectare or more per animal for proper feeding, this D.O. has the highest production of hams, shoulder hams and other cured meats. These hams are characterised by having a low amount of salt and pink flesh. This D.O. includes 45 municipalities in Cáceres and 40 municipalities in Badajoz.
D.O. Guijuelo
These Spanish "dehesa" meadowlands give the hams produced in the province of Salamanca different properties as a result of the cold climate. This ham is characterised by its slightly salty flavour, with hints of a characteristic sweetness; the flesh is pink and the fat impresses with its beige/gold colour. This D.O. is applied to those products made from pigs that were raised and fattened in the meadowlands of Salamanca, although the pigs can also come from Toledo, Ávila, Segovia, Zamora, Seville, Huelva, Córdoba, Badajoz or Cáceres, as long as the production is carried out in the municipalities of Guijuelo.
D.O. Los Pedroches
This D.O. is characterised by its climate, located north of the province of Córdoba, grouping together 32 municipalities in the region. These hams are less fibrous than others and have a very juicy flesh with shiny fat. This D.O. applies to Iberian pigs that comply with certain regulations regarding their breed, diet and production process that is carried out in the "dehesa" meadowlands of the Sierra de Los Pedroches.
Denominations of Origin (D.O.) for Serrano ham produced in Spain
D.O. Jamón de Teruel
These products are famous among Serrano hams thanks to their quality, as they are delicate and slightly salty hams, with bright and yellowish/white fat, highly aromatic and with a pleasant flavour. The pigs that are used come from the Duroc breed for the father and the Landrace, Large White or a cross between breeds both for the mother. This D.O. marks its products with a star on the skin and the engraved word "Teruel". Their products usually are of a large size, over 7 kilos, and must be produced in the province of Teruel.
P.G.I. Jamón de TrevélezThese products are also known as hams from the Alpujarra Alta, since they are produced in areas of the mountains in the province of Granada, mainly in the municipalities of Trevélez, Capileira, Bérchules, Pórtugos and Busquistar. These hams weigh anywhere between 7 and 9 kilos, their flesh is a deep red colour with white/yellow fat, with a very sweet flavour.
P.G.I. Jamón de Serón
One unique characteristic of these hams is that once the curing process is finished, they are smeared in lard, which differentiates them from hams made in other regions. They are produced in the town of Serón, but the pigs can come from other areas as long as the breeds are Duroc, Landrace, Pietrain, Chato Murciano, Blanco Belga or Large White.
Other hams produced in Spain
Among the other hams with interesting characteristics is the Porco Celta, which is raised in Galicia and fed with chestnuts. Then there are also the hams that come from "capa negra" pigs that are not Iberian. As for the production method, it's worth highlighting the traditional hams from other regions that are covered and cured in paprika.
Now that we've described the different D.O.'s and I.G.P.'s that protect the Iberian and Serrano ham, which are classified based on breed, production area, and characteristics such as the type of feed, rearing and fattening, we can get a better idea of the differences between these types of ham and what they are attributed to.
Tout sur le jambon
Contenu
- 1 Types de jambon Pata Negra
- 2 Comment consommer du jambon Pata Negra
- 3 Couper le Jambon Pata Negra
- 4 Comment conserver le jambon Pata Negra
- 5 Association du jambon Pata Negra
- 6 Loi sur la qualité du jambon Pata Negra
- 7 La Dehesa
- 8 Appellations d'origine du jambon Pata Negra
- 9 Les propriétés nutritionnelles du jambon Pata Negra de bellota
- 10 Recettes avec du jambon ibérique
- 11 Différences entre le jambon Pata Negra et le jambon Serrano
- 12 Différences entre épaule et jambon Pata Negra
- 13 Différences entre jambon Pata Negra et jambon serrano
- 14 Jambon Pata Negra et ses concurrents dans le monde
- 15 Propriétés nutritionnelles du jambon Pata Negra
- 16 Appellation d'origine contrôlée du jambon Pata Negra
- 17 Zones de production du jambon espagnol et du jambon Pata Negra
- 18 Jambon coupé à la main ou à la machine
- 19 Musées du jambon Pata Negra dans le monde
- 20 Dégustation de jambon Pata Negra : tous les secrets
- 21 Route du jambon Pata Negra
- 22 Le jambon Pata Negra ibérique nourri aux glands et son accompagnement idéal
- 23 Processus de production de la charcuterie ibérique
- 24 Histoire de la charcuterie ibérique
- 25 TVA du jambon espagnol: questions et réponses
- 26 Le jambon espagnol dans la littérature
- 27 Curiosités du jambon pata negra
- 28 Comment conserver le jambon serrano
- 29 Réglements sur la qualité du jambon serrano
- 30 Fabrication du jambon serrano
- 31 Appellations d'origine du jambon serrano
- 32 Propriétés nutritionnelles du jambon serrano
- 33 Recettes avec du jambon serrano
- 34 Types de jambon serrano
- 35 Association du jambon serrano
- 36 Comment consommer le jambon serrano
- 37 Découper le jambon serrano
- 38 Tous les secrets sur la dégustation du jambon pata negra
- 39 Comment choisir un bon porte jambon
- 40 Quel est le meilleur jambon pata negra ?
- 41 Le terme jambon pata negra est-il correct ?
- 42 Jambon pata negra et la Dehesa
- 43 Les secrets de l'association du jambon pata negra
- 44 Comment savoir quel jambon acheter ?
- 45 Pourquoi le bon jambon est-il si cher ?
- 46 Comment acheter du jambon sur des boutiques en ligne ?
- 47 Mythes et réalités, les bienfaits du jambon et ses préjugés
- 48 Le jambon ibérique pata negra fait-il grossir ?
- 49 Que faire de l’os du jambon ?
- 50 Pourquoi les jambons sont-ils suspendus ?
- 51 Jambon et grossesse : Peut-on inclure le jambon ibérique pata negra dans l’alimentation des femmes enceintes ?
- 52 Le rôle du jambon dans la croissance et le développement des enfants
- 53 Les conseils pour conserver le jambon
- 54 Qu’est-ce que l’affinage du jambon et pourquoi le pratique-t-on ?
- 55 Nouvelles technologies et jambon – La résonance magnétique dans la dégustation du jambon
- 56 Le porc ibérique commence à migrer
- 57 Charcuterie : origine, composition et classification
- 58 Préparation des jambons et des épaules
- 59 Guide de dégustation du jambon ibérique
- 60 Les éléments qui différencient la qualité des jambons et des charcuteries « ibériques »
- 61 La carte du jambon en Espagne
- 62 Propriétés de la graisse du jambon ibérique
- 63 Comment transporter du jambon ibérique et d’autres aliments sur les vols internationaux ?
- 64 Prévalence des agents pathogènes et avantages des acides organiques dans la production porcine