The term Reserva has two meanings when it comes to ham, either pata negra or serrano. The main and most common meaning is that it has a long maturation in the cellar (bodega). Royal Decree 474/2014 regulates the use of this term, but it’s not really quality assurance (as formerly went under the name Pata Negra a few years ago), since it allows its use with the only condition of a minimum curing period of 12 months (Reserva) or 15 months (Gran Reserva). However, there are few high-end hams that have Reserva in their name: Jamón Joselito Gran Reserva, Jamón Maldonado Reserva Alba Quercus, Jamón El Coto de Galán Gran Reserva).
The use of epithets Jamón Ibérico and Jamón de Bellota, by contrast, is much more regulated and can only be used, respectively, when the pig is Iberian (or crossover) race and when it has been feed on acorns in the pasture.
But in the ham sector we also refer to Reserva as a certain quantity of hams and shoulders that a vendor puts in charge of a producer months or years in advance.
These reserves help farmers and manufacturers to plan and finance vintages, while the merchants not only ensure the stock but can choose the pieces and monitor their progress throughout the maturation process.
Photo 3: Labels identify the reserves of each merchant in the cellar
Normally, a company – IberGour, for example – reserves hams when they have already had a year or so of curation. From then, they begin to pay monthly, so they aren’t paid at once but in instalments over two years.
This system has a major drawback: it is difficult to predict falls in demand 2 or 3 years in advance due to economic crisis or the evolution of competition. Thus, a store or a restaurant can be found with a collection of hams they have been paying off for several years and finally cannot sell at the expected price.
The most famous and recognized worldwide ham producer from Guijuelo just celebrated its 150th anniversary. Six generations have now dedicated themselves to ham processing, even though it didn’t bear the name Joselito for the first 100 years, when the current director’s grandfather realized its growing popularity.
Joselito Ham has its own herd of almost 35,000 pata negra pigs, with a genetic selection that allows the recognition of a cut not yet labeled. Another characteristic is that the company doesn’t use additives, except salt. No artificial colors, preservatives or lactose – just acorn-fed ham and salt.
The company that José Gómez currently runs has opted for internalization, research and development and positioning as luxury items. A success that its competitors have lost no time in trying to duplicate.
To celebrate it, 18 master cutters sliced several Vintage 2011 cuts (cured for more than 7 years) in an event that took place in Madrid’s Teatro Real on October 2, 2018.
It was one of the hams that we first sold at IberGour. We incorporated it into our catalogue at the end of 2006, and we can confidently say that it is a brand that creates loyal customers. In spite of some specific disappointments, the more than 300 opinions that have been sent to us and we have published prove our customers’ love for the jewel of Guijuelo.
We hope to keep processing this exquisite, aromatic ham for another 150 years at least, and that IberGour continues selling it online 😉
In practice we can see that jamón de bellota is only produced in Spain and Portugal, but this has not always been the case and perhaps it won’t be in the future either.
Pigs are eating acorns in the forests bordering the Mediterranean Sea long before it was domesticated by humans. The oaks in drier region and the cork trees and oaks in wetter areas were very common until a couple of centuries ago.
In Homer’s Odyssey, the goddess and sorceress Circe turned Ulysses’ companions into swine and fed them acorns, which suggests that in Ancient Greece pigs were fed on the fruit of the oak.
In the 15th century, a famous manuscript called “Très Riches Heures du Duc de Berry”, written in the central France, used a scene in which pigs are eating acorns in the forest (see the reproduction on the left) to illustrate the month of November. It’s a work by the painter Jean Colombre, dated between 1485 and 1486.
Marco, a reader of this blog, informs us that currently in France there are small amounts of pigs that feed on acorns on the island of Corsica and the department of Hautes Pyrénées and bordering regions near the Aragon Pyrenees.
Those in Corsica come from an autochthonous breed called Nustrale (or U Porcu Neru), a small and shaggy dark animal bred in freedom for nearly 2 years and also fed with chestnuts.
In the Pyrenees there is the black pig Bigorre (of the Gasconne breed), which was on the brink of extinction in the late 20th century. Our Pata Negra also went through a similar time of uncertainty during the 1970s.
However, after seeing the success and acceptance of Spanish Iberico ham, various producers in southern Italy (Naples, Sicily) are reviving ancient indigenous breeds related to Iberian pigs. The most prominent example is the Prosciutto Crudo di Maiale Nero Siciliano Monti Nebrodi, made from pigs bred in freedom and fed with chestnut and acorns in mountainous pastures of northern Sicily.
In Morocco, on the northern slopes of the Atlas, it’s also easy to find oaks and forest similar to Iberian pastures. The tree bark is used in making dyes for clothes (one of the main economic activities of the country) and acorns can be purchased in local markets for human consumption. Muslims do not eat pork and therefore there are no ham manufacturers there today, but if the demand for this product is still increasing we shouldn’t rule out that some producers will begin using this part of Africa to fatten their stock.
Overseas Serrano Ham
Recently there has been several news stories concerning cured ham production in China and warned that the ham curing industry could suffer a similar relocation which has already taken place in other industries.
It is no secret that Asians are jamón enthusiasts. They have learned the Spanish and Italian techniques and have begun to produce it from white pigs. In a recent article in La Vanguardia, a researcher at the University of Córdoba stated that soon they will begin to use Iberico pigs.
It may not be good news for the producers of jamón de cebo (made from pigs fed with fodder), although right now production in China barely reaches 1% of that of Spain. Manufacturers of Iberian ham can rest easy, because playing such a complex ecosystem as the Mediterranean pasture is very difficult, although the Spanish entrepreneurs behind AcornSeekers claim to have achieved just that in Texas (USA), and expect to flood the American market with fresh meat and “Made in USA” Pata Negra hams.
It is unusual for a customer to explain why they buy jamón de bellota. We mostly assume it is simply because Pata Negra is great. But there are several customers who have told us that they buy ham because of how little they feel hungry and it helps them to boost their appetite.
For most of us gluttony is a problem, but there are some who need to stimulate their appetite because their lack of appetite causes them important nutritional deficiencies. Some medical treatments, such as chemotherapy to cure cancer, cause nausea and lack of appetite. Also stress, the deficit of some minerals and various digestive disorders are associated with reluctance. There seems that there are even some people with a sense of permanent satiety that makes them hate food.
So we thought it would be interesting to find out the reasons why Iberian ham, and especially de bellota, is so appealing even in adverse conditions. Here are the findings:
Why jamón de bellota increases the appetite
It’s delicious and healthy The first thing recommended to stimulate the appetite is to eat what you like. That is, what you most enjoy. If you have a medical prescription to avoid fatty products, remove the fat and eat only lean. Pure Iberian ham (Pata Negra), such as Cinco Jotas Ham from Jabugo, is usually fattier than ham from mixed breed pigs, but the difference is minimal. However, the level of healthy oleic acid tends to be higher than what is found in mixed breed. Our recommendation: pure bred.
It’s associated with good memories
In most of our homes, jamón de bellota, is eaten only during large celebrations: dinners on Christmas Eve and New Year’s Eve, weddings, christenings, communions… The memory of these good moments enjoying a ham in the best company opens up our appetite.
The smell is mild and pleasant
Unlike other foods, such as cheese or seafood, the smell of ham is very subtle. Strong odours can sometimes cause rejection, and therefore are not recommended in these cases. So, it is best consumed unheated at room temperature so as to prevent the smell getting stronger.
Serrano ham, if it has had a minimum maturation period of 18 months, also has pleasant and toasty aromas. But if the curing period is anything less than 12 months it still smells a little like fresh meat and is not so appetizing.
It doesn’t fill you up because it doesn’t contain fibre
Fibre, present above all in vegetables (1.5% in lettuce) and cereals (2.2% in brown rice), is essential for a balanced diet but is very filling (it produces gases) and can be difficult to digest.
The high zinc content helps regulate digestion
This mineral is necessary, among other things, to regulate digestion and prevent loss of appetite. It is mainly found in protein-rich foods such as pork, and some seafood.
It’s very quick to prepare
Poor appetite coupled with lack of time leads to some people skipping breakfast, lunch or dinner. With ham there are no excuses: you open the fridge, take out a packet with already sliced ham inside. It’s also great for snacking, allowing you to distribute food intake and reduce the size of main meals (some people can’t manage a full plate).
There are other natural remedies that help to ignite your appetite, such as mint infusions, anise or liquorice. There are also medicines and drugs, like those derived from cannabis (marijuana and hashish) which act directly on brain receptors that trigger appetite. But it’s clear that, as delicious as Iberico jamón de bellota is, nothing has been invented so far.
If you are asked which is saltier, a slice of Iberian jamón de bellota or a crisp? The answer will almost always be the crisp. Moreover, if I ask you to first try a sample of each, the answer wouldn’t change.
The reality is very different: a bag of crisps typically contains 1.5g of salt per 100g of potatoes, while Pata Negra ham contains between 3 to 4.5g per 100g. Even the Serrano ham, which usually doesn’t even reach 5% salt content, seems significantly saltier than Bellota ham despite it having only slightly more salt.
The marbling fat and protein deserve credit in this case. As everyone knows, Iberian ham has a lot of fat marbling, which means the white streaks in the slice. If it’s also Bellota, the fat will melt in the mouth and inundate our taste buds. Thus, our taste buds will be concentrated on the fat and stop being so sensitive to the salt (the sodium of the salt, to be exact).
On the other hand, during the 3 or 4-year maturation period of a good Pata Negra, the salt combines with meat protein, reducing its impact on the taste buds.
Whereas Jamón de bellota seems sweet, it actually doesn’t have much less salt than Serrano ham. You should always follow the recommendations of experts not to consume cured ham more than 2 or 3 times a week, the equivalent to between 100 and 150g, and thus will not reach 15% of the recommended daily allowance (RDA) by WHO (World Health Organisation). We can raise this amount if we moderate our consumption of salt in other foods such as salads and soups, for example. Worth the sacrifice, right?
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