Know the different types of Jamón Ibérico
Jamón ibérico is a product unique in the world that can only be obtained from the Iberian pig, a breed native to our peninsula. That is why, for centuries, our country has devoted itself to curing its meat, making us specialists in the finest product made in Spain. But would you like to become a true expert? Discover the types of jamón ibérico and start getting to know jamón culture from the inside. At Enrique Tomás, it is a pleasure to explain it to you!
Types of jamón ibérico
There are three factors that determine which category a jamón belongs to:
According to the pig’s breed
Jamón ibérico comes from the Iberian pig, a unique breed whose genetic traits set it apart from other pigs. One of the features that makes it so special is its ability to infiltrate fat into the muscle. This is the main reason why jamón ibérico has such an exquisite flavour and seems to melt in the mouth.
Jamón ibérico is classified according to its percentage of Iberian breed: 50%, 75% or 100%. The only one that is 100% Iberian is jamón de bellota, popularly known as “pata negra”, which comes from a pig whose mother and father are both 100% Iberian. The other types of jamón come from an Iberian mother and a father that is either 50% Iberian or of another breed, resulting in a jamón that is 75% or 50% Iberian.
50%Iberian mother, father of another breed
75%Iberian mother, 50% Iberian father
100%100% Iberian mother and father
According to the pig’s diet
All Iberian pigs are fed on feed until they reach 100 kg. From then on, the producer decides, depending on how many bellota or cebo jamones and paletas they want to sell, which pigs will go out to the dehesa for the montanera and which will not.
Jamón ibérico de cebo comes from pigs fed on feed and cereals throughout their lives — hence the name — and raised entirely on the farm.
Jamón ibérico de cebo de campo comes from pigs that have spent part of their lives roaming free in the dehesa or the countryside, eating wild fruits and the occasional acorn. Even so, their main diet is feed and cereals, given in a controlled way so that they reach their optimum weight.
Jamón ibérico de bellota comes from pigs that have completed the montanera, the final fattening stage, which takes place in the dehesas from October to February.
During the winter, the pigs are released into the countryside, where they feed on acorns and roam freely. Thanks to the Iberian pig’s ability to infiltrate fat into the muscle, a diet of acorns and natural products, and the exercise the animals get during these almost five months, their front and hind legs acquire the qualities that make their meat so juicy and delicious.
When pigs are fed this way and come from a 100% Iberian mother and father, their jamón is called “jamón de pata negra”. This type of jamón is known around the world as the finest Spanish jamón.
Selecting the bellota Iberian pigs
But which pigs are chosen for the montanera? It depends on the season and, above all, on the weather, just as with a grape harvest or any other crop. The mayoral (farm manager) of each herd decides how many Iberian pigs to set free, depending on how many acorns nature has provided that year. This ensures they have enough natural food (acorns and wild fruits) to put on weight properly and complete the montanera, which usually runs from November to February.
The flavours of jamón ibérico
According to how the pigs are reared and how the jamón is made
Types of jamón can also be classified by their place of origin, a factor that directly affects their flavour. Depending on the area they come from, the jamón is cured in one way or another, and this is key to telling their flavours apart. As we say at Enrique Tomás, “the curing is everything”.
And what does this curing involve? Keeping the leg in particular conditions for a specific length of time so that, slowly, it becomes the delicacy we enjoy.
Suave
Campo Charro and the dehesas of western Salamanca
The most delicate on the palate: full of flavour, but it never overwhelms or lingers in the mouth. It is the ideal jamón to give as a gift when you don’t know the person’s taste well, as almost everyone likes it.
Intenso
Sierra de Aracena and Picos de Aroche
The most sought-after and the most classic. It is bold from start to finish and its flavour lingers in the mouth even after swallowing. It is for the most discerning palates.
Aromático
Dehesas of Cáceres and Badajoz
As its name suggests, it reaches the nose before the palate. As soon as it is sliced, you notice a delicate aroma that makes your mouth water. It is bold on the palate, yet leaves it clean of fat and salt once eaten.
Sabroso
Córdoba valley
A true explosion of flavour that changes and intensifies as your palate gets to know it. It keeps surprising you right to the end. It is unmistakable.
What other types of jamón are there besides ibérico?
Non-Iberian jamón or Gran Reserva
Finally, bear in mind that non-Iberian jamón, also known as jamón serrano, has nothing to do with jamón ibérico. A paletilla or leg of jamón serrano, which at Enrique Tomás we call Jamón Gran Reserva, comes from white pigs. This jamón needs fewer months of curing and, as this breed cannot infiltrate fat into the muscle, the pigs’ diet and exercise have no effect on the final product.
Gran Reserva or ibérico?
Jamón serrano will never be as juicy as jamón ibérico, simply because the latter infiltrates fat into the muscle. Even so, it depends once again on your palate and how you want to use it. The quality of ibérico is obviously higher, but a good serrano like our Jamón Gran Reserva has nothing to envy some of the ibérico de cebo jamones on the market.
Find out more about their differences in “Differences between jamón serrano and jamón ibérico”.
Now that you know the types of jamón ibérico and what makes each one special, choose the one that suits you best and enjoy it with your loved ones. And if you’re still not sure, we have the answer! We recommend holding your own tasting to find out whether your jamón is the intenso or rather the suave — or both, depending on the occasion. Visit our online shop and discover all your options.
