1- Iberic Ham is health

Its fat is rich in oleic fatty acids, producing the so called "good cholesterol" and significantly helping to reduce the "bad cholesterol".

With monounsaturated fatty acids and oleic acid, the Iberian acorn ham is ideal to prevent cardiovascular diseases.

It also has vitamin E and antioxidant properties.

Therefore, by eating the so valued Iberian ham we do not only taste an exquisite and healthy food, but also enjoy from all the benefits of the Mediterranean diet.

2- How to cut the Iberian Ham

Start cutting your ham on the thinnest part; since it has the least fat, it dries out fastest than the rest. This advice is valid as long as you intend to eat your ham over several occasions.
The knife should be a long, thin-bladed and sharp knife.

When you can no longer cut the ham in thin slices, you will cut them in cubes.

When you finish the ham from end to end, you can use the bone cutting it in several pieces to make exquisite stocks.

When you finish the ham from end to end, you can use the bone cutting it in several pieces to make exquisite stocks.

3- Conservation and Tasting Advices

Iberian ham should be eaten at room temperature, i.e. 22.

Try not to place the ham close to heating sources; if it is in your kitchen's counter try to separate it from burners or vitroceramic.

Once you have finished cutting your ham, it is advisable to cover it with its own fat and a regular wet cotton cloth to avoid losing its aroma.

4- Advantages of having a good Iberian ham at home

Iberian ham is a delicious food that can be served at any occasion. Who does not ever have one of those days when you are tired and you have not time to cook? A good serving of Iberian ham is certainly a very pleasant and healthy delicacy.

How many times have you had unexpected visits and wished to offer a good appetizer? With a delicious serving of Iberian ham and a good bottle of wine you will please the most discerning palates.

WHAT IS THE MONTANERA?

The montanera is the fattening phase, a period that runs from autumn to the end of winter, during which the Iberian black pigs are fattened on the grasses and acorns of the holm and cork oak grazing lands.

SERRANO HAM ALSO KNOWN AS WHITE HAM

Serrano ham or white ham comes from a particular breed of white pig, and the ham is easily distinguishable by the colour of its skin and colour of its hoof, which is white and not black like the Iberian pig. It is referred to as serrano ham once it has been cured in a cold and dry mountain climate. This ham is categorised into three different grades according to the curing period: jamón bodega, jamón reserva and jamón gran reserva. Unlike the Iberian pig, the white pig is compound-bred and never eats a diet of acorns, but one of natural fodders, made up of barley, wheat, maize and soya. Its weight at slaughter is much less than that of the Iberian pig (100 Kg.).

5- Typical Iberian hams

Iberian ham come from the Iberian black pig breed. The main characteristics that distinguishes the queality from all other ham is derived from the puriti of the breed; the breeding of the Iberian pigs whor roam and graze freely in the holm and cork oak pasturelands, the diet of the animal and the curing process of the ham, which usually ranges from between 8 and 36 months. Iberian ham is distinguished from all other by its unique and distinctive texture, aroma and flavour although the flavour varies depending on the amount of acorns the pig has grazed on and also depends on hoy much exercise the animal has had.

All products derived from the Iberian pig, are guaranteed under the strictest quality standards and certified by the iberian pig quality control standards Roayl Decree 1469/2007.

Generally Iberian hams are classified in accordance with the amount of acorns they have consumed before slaughter. The official classification established under the Royal Decree for Iberian hams in accordance with the Iberian ham queality control standards are gradded as follows: Cebo grade Iberian ham, Recebo grade Iberian ham and Bellota grade Iberian ham.

PRODUCTS PROTECTED BY THE BOARD OF GUIJUELO DENOMINATION OF ORIGEN
	Bellota grade Hams and shoulder blade Hams Certified by the guijuelo Denomination of Origin Bellota grade ham comes from pigs that have been fattened during the montanera period, feeding on a diet of acorn and natural grasses while roaming freely in the oak groves ecosystem and exceeding the parameters established fof level of fatty acids present, which are reviewed annually. Only if they can be identified with Reserva seals and bands indicating the year of production; both red in colour and both numbered, are they certified by the Regulatory Board and as such your are assured of the guarantees provided. The final individual grading of each of the cuts is carried out when the ham has been cured for a minimum of 18 months and the shoulder blade ham for 12 months, only going on sale when the cuts have had an approximate curing period of between thow and three years. They are characterised by their streamlined shape and the slender foreleg crowned with the black hoof, with an exquisite taste and a considerable amount of flecks of intramuscular fat.
	Recebo grade iberian Hams and Shoulder blade Hams Certified by the Guijuelo Denomination of Origin Recebo grade ham comes from animals that have been fattened during the montanera period, feeding on an exclusive diet of acorn until gaining at least 28.75 kg and afterwards the fattening period ends with a diet of compound feed, mainly made up cereals and legumes, until the time they are slaughtered. They are identified with a blue inviolable seal and a blue band, both numbered The grading process of the cuts ends when the hams have been cured for at least 18 months and the shoulder blade ham for at least 12 months.
	Cebo grade iberian Hams and Shoulder blade Hams Certified by the guijuelo Denomination of Origin Cebo grade ham comes from animals that have been fattened on a diet of natural fodder, authorised by the Regulatory Board, either fed exclusively on a fodder diet or as a supplement to the acorn diet, always breeding under free-range conditions and never crossbreeding the animal. They are identified with a green inviolable seal and a green band, both numbered. The grading process of the cuts ends when the hams have been cured for at least 18 months and the shoulder blade ham for at least 12 months.