Jamon Iberico
By: Carlos Marin Burgos

About

Jamón ibérico, Iberico ham, also called pata negra, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. It is at least 75%% black Iberian pig, also called the cerdo negro (black pig). According to Spain's Denominación de Origen rules on food products, the jamón ibérico may be made from cross-bred pigs as long as they are at least 75%% ibérico.

Information
Other names: Pata Negra


Physical Description
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 months.


Tasting Notes
Flavors: Salty
Food complements: Good wine and manchego cheese
Wine complements: Rioja, Ribera del duero