Cellar Tours Blog

Cured ham has been recognized for its health properties since the Antiquities. Hipocrates himself recommended patients to “eat more ham”. Oleic acid is the main fat component in cured hams, a “Good Cholesterol” compound also found in Olive Oil. In Southern Europe, small but regular (almost daily) amounts of ham form part of the Mediterranean Diet. While Italian Prosciutto and other hams are well known outside of Italy, Spanish “Jamón” (artisan cured hams) is an expensive delicacy that has been until relatively recently a best-kept secret in Spain. However, the secret is out and Jamón is increasingly treasured by foodies all over the world. There are two main categories of Jamón- the Iberian Ham (Jamón Ibérico) and Mountain Ham (Jamón Serrano).  Both are cured hams made by salting (with Sal de Mar) and hang drying in cellars with natural ventilation for over a year. Serrano is aged usually for a year and a half while the much more exclusive and expensive Ibérico is aged up to 3 years.  There are a range of native breeds of pig such as the Cerdo Ibérico whose hams are often called “Pata Negra” after their black hoofs. Jamón Ibérico represents a fraction of the ham production in Spain, and has different sub categories of ultra high quality sublime hams.

BEST JAMÓN- The most glorious and hedonistic ham of all in our opinion is the Jamón de Bellota,  a type of Ibérico. It is made by allowing the pigs to munch and “pig out” on acorns that fall from the oak trees on the peaceful “Dehesas” (the name of the type of grassland meadows where the Iberian pigs graze, located all over central and Southern Spain such as Extremadura, Salamanca,Huelva, Sevilla Córdoba,  and Castilla La Mancha ). The paper thinly sliced Bellota melts in your mouth literally and can be served as a “tapa” or “pintxo”, accompanied by a fine Jerez wine like the nutty Amontillado.

HOW TO SERVE JÁMON- the ham leg (and hoof) is placed into a “jamonero”, a base that sits on the counter (seen in virtually all good bars and restaurants in Spain, as well as private homes). Then, the real art form, is the slicing of the ham. It must be by hand with an extra sharp knife and sliced as thinly as possible.  The art of cutting ham is seen in Spain as serious as the art of cooking or wine, and “ham slicers” are as highly regarded as top sommeliers. Spain Gourmet magazine recently published a fascinating article about the “Ham Slicer Extraordinaire” world champion Florencio Sanchidrián who has sliced for dignitaries and celebrities as varied as Robert Dinero, Pope John Paul II and of course the King of Spain, Juan Carlos- a well known gourmet and lover of the “Buena Vida” (the good life).