Iberian ham

This Spanish culinary speciality originates from the dehesas in the western part of the country. Visiting them means getting to know the environment in which the Iberian pig is reared and understanding how the local area, the diet and the production methods influence the quality of the final product.The dehesas are unique ecosystems and examples of harmony between humankind and nature, achieved through sustainable development. Vast expanses where a wide variety of flora and fauna coexist. They stretch from north to south, from the province of Salamanca to that of Huelva, sheltered from the harsh weather by the mountain ranges that run through this part of the Iberian Peninsula. And you can discover them through a wide variety of experiences: road trips, such as those mentioned above, off-road excursions, hiking routes and even hot-air balloon trips.  It is highly recommended that you visit them in spring, when the vegetation covering them is bursting with colour. Also during the ‘montanera’ season, between October and February, when the pigs roam semi-freely through the pastures, feeding almost exclusively on the acorns that fall from holm oaks and cork oaks. During this period, they can double their body weight.

It is advisable to set aside at least half a day to visit a dehesa and get to know the environment in which the Iberian pig is reared. If you’d like to round off the experience with guided tours, outdoor activities or a tasting of Iberian specialities, you can set aside a whole day for it. 

There are four long-distance Iberian ham routes, based on their designation of origin: - Guijuelo, Salamanca: Guijuelo PDO Iberian ham is one of the most famous designations of origin, perhaps because it was the first to be established. It is produced in several municipalities in the south-east of the province of Salamanca, with Guijuelo itself as the main centre. As it is the most northerly region, its cold, dry climate means that its hams are milder and creamier than those from other areas. You can round off your visit by exploring Salamanca’s historical heritage, including its famous main square and its university, one of the oldest in Europe. - Extremadura: Dehesa de Extremadura PDO Iberian ham is produced exclusively from pigs reared in this autonomous community, and its production area centres on the holm oak and cork oak pastures of Cáceres and Badajoz. Ham from Extremadura is renowned for its distinctive, very pleasant aroma and its relatively tender texture. As well as its dehesas, Extremadura invites you to discover historic cities such as Cáceres, a UNESCO World Heritage Site, and Mérida, with its remarkable Roman heritage.

The Iberian pig plays the leading role in the history of this delicacy. A native breed which, over the years, has developed the characteristics that make it special and unique. These animals are reared on the dehesas, where they can graze freely and get plenty of exercise, which enhances the quality of the final product compared with that of other pigs reared under non-extensive conditions.Iberian hams are divided into different categories, depending on the animal’s origin and diet, and these are indicated by a colour-coded system: -Black: refers to pigs of 100 per cent Iberian breed, fed on acorns and reared free-range in the dehesas.-Red: indicates pigs that are between 50 per cent and 75 per cent Iberian breed, fed on acorns and also reared in the dehesas.-Green: certifies Iberian hams from pigs that are between 50 per cent and 100 per cent Iberian breed, fed on compound feed, grass, roots and other plant-based products, and reared free-range in the countryside.-White: these are pigs that are between 50 per cent and 100 per cent Iberian breed, reared in pens and fed on compound feed.

As well as Iberian hams, hams and shoulder hams are also produced in Spain from the meat of other pig breeds, such as white pigs, Duroc and Landrace. These are equally appetising products, although they differ in terms of rearing conditions, diet, shape and curing time. Some of them have an official link to the region:- Teruel: products bearing the Jamón de Teruel/Paleta de Teruel PDO are cured in villages in that province situated at an altitude of over 800 metres, such as Mora de Rubielos, Calamocha, Rubielos de Mora, Jiloca, Cedrillas and the Matarraña area. They are produced using techniques that have been passed down from generation to generation, using pigs of the Landrace, Large White and Duroc breeds and crosses between them.- Trevélez, Granada: the protected geographical indication (‘Jamón de Trevélez’) covers ham producers from eight municipalities in the Alpujarra region of Granada, including the village of Trevélez itself and others such as Capileira, Bubión and Bérchules. They are all situated at an altitude of over 1,200 metres- Serón, Almería: the producers of the ‘Jamón de Serón’ PGI are based in this municipality in the Sierra de los Filabres, in the north of the province of Almería. Their hams are still produced using traditional methods from pigs of seven different breeds.