OUR QUEST FOR JAMON IBERICO

Like the Beluga caviar or Kobe beef, Jamón Ibérico is the ultimate of its kind. Until now, it has been unavailable in the U.S.A. Our family, who founded La Tienda, has been on a quest for the finest of all hams, Jamón Ibérico, since we started our business ten years ago. We are thrilled to say that our quest is reaching completion – a ham at the end of the tunnel!

Our producer, Embutidos y Jamones Fermín, is now fully approved by the U.S. Government to export Ibérico to the United States. The small family company delivered their first shipment of Ibérico embutidos (chorizo and salchichón sausages; lomo - cured loin) in July 2006. Now The Jamones Ibérico (Ibérico hams) are arriving in time for Christmas 2007. The premiere Jamón Ibérico Bellota acorn finished hams are scheduled to in the summer of 2008. The larger hams require more time to cure, but they are worth the wait!

THE QUEST FOR JAMÓN IBERICO

The lineage of the unique Ibérico pigs, which produce the hams stretches back to pre-history when they ran wild in the Iberian Peninsula – they are the pride of Spain. Columbus included some of them on his flagship Santa María when he set out to discover the New World.

There are two types of ham from these black-hoofed Iberico pigs – Jamón Ibérico comes from animals that live the life of a normal pig. The other, Jamón Ibérico Bellota comes from privileged pigs --free-range hogs who gorge themselves on acorns (bellotas) and wild plants which grow on the forested meadow called the dehesa. The only difference between the two is their diet and exercise, but those things make all the difference in the world. (Sound familiar?)

The rare Bellota Jamón Ibérico hams are infused with the flavor of their favorite food, the acorn (bellota) from a cork tree (such as what Ferdinand the Bull lounged under) or the holm oak. The paper-thin slices, glistening with healthy mono-unsaturated fat, provide a rich nutty flavor and tender texture.

Spaniards consume the vast majority of these hams in their own country. Some producers have waiting lists for several years for their best products. They cannot produce enough hams to meet the demand from Spain, France, Japan and now America and China.

These rare black-hoofed descendants of native Iberian wild boar typically have over five acres in which to forage and roam. They live for about two years in this porcine paradise -- many times the lifespan of a normal domestic pig.

From the moment they are born, the special black Iberian hogs that are destined for Bellota quality are treated as if they are royalty. For special periods after their birth, until their sacrifice (as the Spaniards term it), they live, sleep and forage under the open sky in specially preserved oak forests, called "la dehesa".

In the bulking up stage each fall, when the gain over two pounds of weight each day, these favored pigs feast on 15 to 20 pounds of acorns or 'bellotas' per day. But they are not what we might term “couch potatoes”! The exercise they enjoy as they forage in a free-range atmosphere makes the hams better than ever.

Finally, the hams are sacrificed, salted and hung up to cure from two to four years. During this carefully monitored period when they are hanging in the mountain air, the hams lose 20% to 40% of their weight. Remarkably, the curing process converts much of the remaining fat of the ham into a beneficial good-cholesterol mono unsaturated fat, much like extra virgin olive oil. But this process only occurs in the hams made from acorn fed pigs - producing Bellota hams.

ANSWERS TO YOUR QUESTIONS

What is Pata Negra?

Pata Negra is the informal term for the famous 'black hoofed' ham, produced from a venerable strain of Iberian hog, native only to Spain. Jamón Ibérico is the formal name — it is the same thing.

The supreme expression of this coveted ham is called Jamón Ibérico 'Bellota" referring to those animals who spend their final days feasting on rich, mono-unsaturated acorns. Some people also call it 'Jabugo' ham after a famous Spanish ham town. All of the hams sold by La Tienda are certified as "pata negra" (black hoof) Jamón Ibérico, born, raised and cured in Spain. Cerdos de la raza, so to speak!!

Who is the supplier?

We receive our Iberian pork products from the Martín family who produce artisan Jamón Ibérico 'Bellota' hams, chorizos, salchichónes (sausages), lomos (pork loins) and paletas (shoulders). They located their company Embutidos y Jamones Fermín among the forests that surround the medieval mountain village of La Alberca, near Salamanca. They are delivered to us via Fermín USA which is a partnership between the Martin family, world renowned Spanish chef José Antonio Andres, and Taylor Griffin of the noted Rogers Collection – purveyors on nothing but the best gourmet products from Europe and Africa.

Where will the hams be cured?

The curing occurs in a strictly controlled, USDA approved facility in La Alberca, a medieval village in the mountain near Salamanca in western Spain. Each ham is individually numbered and will come with certification attesting to its authenticity as an authentic Ibérico ham.

Will the bone-in hams have hoofs?

We anticipate that the bone-in hams will be distributed with their black hoofs remaining.

Will boneless hams be available?

Yes, both boneless and bone-in hams are available: Jamón Ibérico now, Jamón Iberico Bellota in mid 2008. The boneless hams average about 8-9 pounds, and the traditional bone-in hams are in the neighborhood of 15 pounds. Lomo (loin), chorizo and salchichón made from Iberian hogs will be available in a matter of weeks. Some of those will be "Bellota"; the others will be regular Jamón Ibérico.

How much will they cost?

Because of variation in the size of each ham we are not able to assign an exact price for your particular ham. Each will be individually weighed prior to shipment. We will send all orders by 2-Day freight, and will be insured against loss.

The premium traditional Jamón Ibérico Bellota will sell for $96 a pound, with the bone in and hoof on. The boneless Jamón Ibérico Bellota will cost $162 a pound. Shipping charges are additional.

Jamón Ibérico from the same Ibérico pig, but which has not been finished with acorns, will cost $52 a pound for the traditional bone in ham with the hoof, and $87 a pound for a regular Jamón Iberico that has been conveniently de-boned. In either case the final price will be about $800 depending upon the weight of the individual ham.

How do I place an order?

If you would like to reserve your Jamón Ibérico 'Bellota', we are accepting deposits of $199 per ham, which will be held in escrow until the 'pata negra' is ready for delivery, at which time the deposit will be applied toward the total cost of the ham. At any time, you can ask for a refund, but you will lose your place in line for the first Jamón Ibérico 'Bellota' in America! Don’t hesitate to contact us if you have any further questions.

Seeking Jamon Iberico
Owner Don Harris makes some new friends
visiting the Dehesa.