Iberian ham is Spain’s most emblematic product. It is the jewel of Spanish gastronomy and has already conquered palates all over the world. Thanks to its unmistakable flavour, smooth texture and intense aroma, this delicacy has become a symbol of Spain’s culinary tradition.
At César Nieto Group we take great care of Iberian ham to bring a quality product everywhere. We know how to produce the best Iberian ham and you too can learn how to tell the difference between a quality Iberian ham.
What makes César Nieto’s Iberian ham unique?
Before we delve into its properties, we need to know what makes César Nieto’s Iberian ham unique. This product is obtained exclusively from Iberian breed pigs, bred in the Iberian Peninsula, in areas of Salamanca.
Thus, the quality of Iberian ham depends on key factors such as the animal’s diet and lifestyle. Ours stand out for being acorn-fed Iberian hams, as the pigs are fed in their final stage exclusively on acorns and natural grasses, which gives the meat its characteristic flavour and an infiltration of fat that makes it irresistible.
How to distinguish a quality Iberian ham
Distinguishing a quality Iberian ham may seem complicated, but there are several key factors that will help you identify if you are looking at a product of excellence such as César Nieto. By knowing them, you will be better prepared to choose a high quality Iberian ham that will delight your palate and offer you a unique gastronomic experience.
Quality label
Iberian hams in Spain are classified by a system of coloured labels that indicate the purity of the breed and the pig’s diet. Thus, the black label is only used when it is a 100% acorn-fed Iberian ham. The most exclusive ham comes from 100% Iberian pigs fed only on acorns.
Breed and feed
The Iberian breed is key to the flavour and texture of the ham. The higher the purity of the Iberian breed, the better the quality of the product. In addition, pigs fed on acorns produce a ham with a more intense flavour, a juicy texture and fat that melts easily.
Appearance of Iberian ham
One of the main distinguishing features of Iberian ham is the infiltration of fat between the muscle fibres, which results in marbled meat. The more fat infiltration there is, the juicier and tastier the ham will be. The meat of quality Iberian ham is dark red in colour, while the fat is white or slightly yellowish in colour (indicating a long and proper curing process).
Aroma
Aroma is one of the most reliable indicators of the quality of Iberian ham. A quality ham has a deep, intense and pleasant aroma, which reflects the curing time and the quality of the feed. If the smell is faint or strange, it may be a sign of low quality.
Texture
When touching the ham, the fat should feel soft to the touch, and when sliced, the knife should glide easily. The meat should be firm, but not tough. When chewed, it should be juicy and tender without being rubbery.
Curing
A good Iberian ham has undergone a long curing process, which can last between 24 and 48 months depending on the quality. During this time, the ham develops its complex flavours and unique texture. A ham that has been cured for longer will have a greater concentration of flavours and a more refined texture.
Taste
The flavour of quality Iberian ham is a combination of nuances: a sweet, slightly salty touch, with a hint of nuts, especially in acorn-fed hams. It should be balanced, persistent and leave a pleasant sensation on the palate.
Benefits of Iberian ham
In addition to its delicious taste, Iberian ham is a healthy food when consumed in moderation. It contains unsaturated fatty acids, especially oleic acid, the same fatty acid found in olive oil, which helps to reduce bad cholesterol and increase good cholesterol. It is also a rich source of protein, B vitamins and minerals such as iron and zinc.
So, if you are a lover of good food or you are simply looking for a unique culinary experience, you can’t miss César Nieto’s Iberian ham, a true luxury for the palate! Visit our online shop and choose from the best variety on the market!
