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Origin and Tradition of Iberian Ham
Iberian ham is one of the most emblematic products of Spanish gastronomy. Its history dates back centuries, when the peoples of the Iberian Peninsula already raised pigs for food. Over time, the tradition of producing Iberian ham has evolved into an art that combines expertise, patience, and respect for quality.
In this article, we explore the origin of Iberian ham, its evolution throughout history, and how it has become a symbol of Spain’s gastronomic culture.
If you want to enjoy authentic Iberian ham, visit our online store and discover our selection
Origin of Iberian Ham: A Product with History
The consumption of pork in the Iberian Peninsula has very ancient roots. It is known that the Celts and Romans already raised pigs and produced cured products similar to ham. During the Roman era, ham was considered a delicacy and was traded in different regions of the Empire.
With the arrival of the Middle Ages, the tradition of breeding Iberian pigs became established in Spain. The dehesas, vast areas of holm oaks and cork oaks, became the ideal environment for raising Iberian pigs, thanks to their abundance of acorns, a key food in their diet.
The Dehesa: Key to Raising Iberian Pigs
A Unique Ecosystem
The Iberian pig is raised in a privileged natural environment: the dehesa. This ecosystem, present in regions such as Extremadura, Andalusia, Castile and León, and Castile-La Mancha, is fundamental for the development of Iberian ham.
In the dehesa, pigs feed on acorns, which contributes to the infiltration of fat into their muscles, resulting in the characteristic texture and flavor of Iberian ham.
The Importance of the Montanera
The montanera is the final fattening phase of the Iberian pig. During this period, which takes place between October and February, the pigs feed exclusively on acorns and wild herbs, improving the quality of the meat and giving it its distinctive flavor.
Tradition and Production of Iberian Ham
An Artisanal Process
The production of Iberian ham is an artisanal process that follows techniques passed down from generation to generation. This process consists of several stages:
- Salting: The ham is covered in salt for preservation.
- Drying and maturation: It is kept in natural drying rooms to lose moisture and develop its aromas.
- Aging in cellars: The ham rests in cellars for 24 to 48 months, acquiring its unique flavor.
Each piece of Iberian ham is the result of years of patience and dedication, ensuring exceptional quality.
Iberian Ham in Spanish Culture
Iberian ham is not just food but a symbol of Spanish gastronomy and identity. It is present at celebrations, family gatherings, and special events. Its consumption has transcended borders, becoming a gourmet product appreciated worldwide.
In Spain, Iberian ham plays a key role in many customs and traditions, such as the famous knife-cutting technique, which allows for maximum enjoyment of its flavor.
At Museo del Jamón, we organize events and tastings where you can learn more about the history, production process, and the best ways to enjoy Iberian ham. Check our calendar and experience a unique gastronomic event.
