JAMON TYPES, GRADES & CUTS

The types and qualities of Spanish hams are determined by the breed of the pig, how and where it was raised, and how it was processed. Simple factors that make all the difference in the world.

Certain combinations of these factors are protected and warranted through certification by Denominación de Origin or the Consorcio del Jamón Serrano Español. These ensure that the hams that bear their seal deliver the quality and flavors synonymous with the name.

In their infancy, all pigs are raised on a diet that includes cereal grains and mother's milk. While white pigs usually continue to eat only cereal feeds after weaning, Ibérico pigs are raised on a variety of diets. Diet is the second most important factor influencing the quality of the ham, and is one of the factors evaluated in determining Iberico ham grades.

Ibérico hams

Bellota grade Ibérico ham

Hams are from Iberico pigs, which have spent the last three to four months of their lives feasting on rich, oily acorns that have dropped from the ground from holm and cork trees in the mountain meadows of a region called the dehesa. This period of grazing on the open range is called the montanera, and the pigs add about half their weight during this period.

The coveted hams they produce are unique in the world: beautiful nutty ham slices which glisten when they are served because 60% of their marbled fat contains healthy mono triglycerides (like olive oil) that melt at room temperature. Because of its quality, many connoisseurs have referred to Jamón Ibérico Bellota as the "Kobe Beef of hams."

Recebo grade Ibérico ham

These are hams from Ibérico pigs who have have enjoyed a shorter free range acorn grazing period or added less than 50% to their weight during the montanera, and are subsequently fattened and brought to market weight with cereal feed.

Cebo grade Ibérico ham

These are hams from Ibérico pigs who were raised on a diet of cereal feeds.

Ibérico ham

These are hams from Ibérico pigs, usually cross-bred with white pigs, who were raised on farms and fed cereal feeds, without a period of free range grazing.

The official breed and quality designations by the Spanish Government (in Spanish)

Serrano hams

Teruel ham, Trevélez ham, Gran Serrano ham

These hams are from white or Duroc pigs, who were raised on farms and fed cereal feed, and then cured for more than one year at high altitudes in dry climates such as Teruel and Sierra Nevada.

Oro (gold) Serrano ham, Plata (silver) Serrano ham

Hams from white pigs, who were raised on farms and fed cereal feed, then cured for less than 14 months anywhere in Spain.

Cured ham

Hams from white pigs, who were raised on farms (usually outside of Spain) and fed cereal feed raised, and then processed in Spain, and cured for less than 8 months.

Jamon Cuts

Hams from Spain are commonly offered in the following cuts, whether made from Iberico pigs or others. The Iberico versions of each of these cuts are just now becoming available in the United States for the first time; Iberico Bellota will be available in July 2008.

Whole hams
Whole hams (with foot)
Paletas (shoulders)
Lomos (pork loins)
Chorizos and salchichónes (sausages)

A Selection of Jamones
Almost any store or bar in Spain will boast an impressive selection of Jamon.