Organic Iberian Ham: Flavor, Sustainability and Health in Every Slice
Organic Iberian ham is an emblematic product of Spanish gastronomy, renowned for its quality and flavour. Its production process is based on sustainable practices that respect both animal welfare and the environment. This article will explore its production process, from the pasture to curing. It will also address the health and environmental benefits, as well as the various varieties available on the market.
Production Process of Organic Iberian Ham
The production of organic Iberian ham is based on methods that respect the environment and animal welfare. The following aspects are key to understanding its production.
The Dehesa and Sustainable Livestock Farming
The dehesa is a unique ecosystem in Spain that combines agriculture and livestock farming. This landscape, characterised by its holm and cork oak trees, provides an ideal environment for raising free-range Iberian pigs. Here, the pigs feed on acorns and natural pastures, allowing them to develop exceptional flavour and quality.
Caring for the Organic Dehesa
We focus on caring for nature from the beginning, therefore, we do not use chemical fertilizers or synthetic substances such as herbicides, fertilizers, pesticides...
Feeding the Organic Iberian Pig
Feeding plays a crucial role in the production of organic Iberian ham. This diet is designed to guarantee the health and well-being of the animal, as well as the final quality of the product.
The Role of Acorns
Acorns are a fundamental ingredient in the diet of Iberian pigs during the montanera phase. Their consumption during the autumn and winter months provides a characteristic flavour and contributes to the infiltration of fat in the meat, which is crucial for the juiciness of the ham.
Natural and Organic Diet
In addition to acorns, pigs are fed with natural pastures, cereals and legumes, all from organic farming. And of course,
In the feeding of our organic Iberian pigs, no animal products are used
GMOs. These GMOs (genetically modified organisms) are the basis
from the feed of all non-organic livestock. In addition to all of the above, pesticides and hormones are not used, resulting in a much healthier and more natural product.
Phases of the Montanera
The montanera is a vital period that takes place mainly between October and March. During this phase, pigs feed mainly on acorns, and their physical activity in the pasture contributes to the development of their muscles, which translates into higher quality meat. This process is essential for the accumulation of intramuscular fat, which defines the flavour and texture of organic Iberian ham.
Curing Process of Iberian Ham
The curing process of Iberian ham is essential to develop its flavour and texture. This historical process combines ancient techniques with careful attention to detail, ensuring a high-quality final product.
Traditional Healing Techniques
Traditional healing techniques have been passed down from generation to generation. These include:
Use of curing chambers where temperature and humidity are controlled.
Air drying process in natural conditions, allowing the ham to develop its unique characteristics.
Long curing time, which varies depending on the type of ham, allowing for proper maturation.
Using Sea Salt in Healing
Sea salt plays a crucial role in the curing of Iberian ham. Its main function is:
Preserve the product, preventing the growth of harmful bacteria.
Contribute to the development of complex flavors and nuances in meat.
Adjust humidity, promoting optimal texture.
Curing Time and Its Impact on Flavor
The curing time directly affects the organoleptic qualities of the ham. Depending on the type, this can vary:
Bellota Ham: cured for between 36 and 48 months, providing a deeper flavour and excellent texture.
Cebo de Campo Ham: can be cured for 24 to 36 months, presenting a less intense but equally tasty flavour.
The combination of changes in curing time and the specific environmental conditions of each winery allow for a unique expression of each piece.
Benefits of Organic Iberian Ham
Organic Iberian ham is not only a delight for the palate, but also offers multiple benefits for health and the environment. Below are some of its most notable advantages.
Health benefits
This type of ham has nutritional characteristics that make it a healthy option. Its moderate consumption offers numerous advantages.
Oleic Acid Content
Organic Iberian ham is rich in oleic acid, a monounsaturated fat that helps reduce LDL cholesterol levels, known as 'bad' cholesterol. This promotes cardiovascular health and promotes a more balanced lipid profile.
Complete Nutritional Profile
This delicacy is also a significant source of high-quality protein. Its content of vitamins such as B1 and E, as well as minerals such as iron, zinc and magnesium, provides a robust nutritional profile. These components are essential for the proper functioning of the body.
Environmental Benefits
By choosing organic Iberian ham, you are supporting a production model that respects the environment. It is produced in sustainable ecosystems, where biodiversity is promoted and the use of synthetic chemicals is eliminated.
Contribution to Sustainability
Choosing organic products implies a commitment to responsible farming and livestock practices. Sustainable livestock farming helps preserve the landscape of the pasture and promotes animal welfare. Buying organic Iberian ham allows you to contribute to a production model that is more in harmony with nature.
Varieties of Organic Iberian Products
The world of organic Iberian ham is vast and diverse, offering different varieties that stand out for their unique quality and flavour.
100% Organic Acorn-fed Iberian Ham
100% Organic Iberian Bellota Ham is made from pigs that are fed exclusively on acorns and natural pastures in the pasture. Its breeding process and free-range feeding contribute to its characteristic marbling and intense, deep flavour. This type of ham is considered the ultimate expression of Iberian ham, giving it great prestige in the gourmet market.
Certifications and Quality Assurances
The quality of organic Iberian ham is backed by various certifications that ensure its authenticity and origin. These guarantees offer consumers the peace of mind that they are purchasing a product that meets the demanding standards of organic production.
Ecological Certification Seals
For a ham to be considered organic, it must bear a seal that validates its production under organic standards. This seal, recognized throughout Europe, ensures that the product has been produced without pesticides or chemical additives, respecting natural cycles and animal welfare.
We have the CAAE that certifies us as an Organic Livestock Farm and the Certicality Certificate with number 21209007
Product Tracking and Traceability
Traceability is another fundamental guarantee that allows consumers to know the origin of organic Iberian ham. Through a tracking system, they can follow the path of the product from its breeding in the pasture, through the curing process, to its arrival at the point of sale. This not only reinforces consumer confidence, but also encourages more transparent and responsible production practices.
Factors to Consider When Buying
When purchasing organic Iberian ham, there are several factors to consider:
Pig Breed: Make sure the ham is 100% Iberian, which influences its flavour and texture.
Production Conditions: Find out about the aging and curing process, as well as the traceability of the product.
Purchase Options: Sliced and Whole Pieces
At the time of purchase, you can choose from different presentations of organic Iberian ham:
Sliced: Ideal for immediate consumption, these come in ready-to-eat packages.
Whole Pieces: Suitable for those who want to enjoy the process of cutting the ham and appreciate its freshness.
Choosing between these options will depend on personal preferences and the time of consumption.
Frequently Asked Questions about Organic Iberian Ham
Below are some of the most common questions related to organic Iberian ham, which address the differences between its varieties, as well as its conservation and its impact on Spanish gastronomy.
Temperature: It is recommended to keep the ham in a cool, dry place, at a temperature between 15 and 20 degrees Celsius.
Packaging: If possible, cover the ham with a cloth or packing paper instead of cling film, to allow it to breathe.
Cutting: Cut only the necessary amount and place the leftovers in the refrigerator, wrapped appropriately to preserve their moisture.
Impact of Organic Ham on Spanish Gastronomy
Organic Iberian ham has a significant impact on the country's gastronomy, standing out for its unique quality and flavour. It promotes sustainable practices that benefit both the environment and the local economy. Furthermore, its integration into traditional dishes enhances Spain's rich culinary heritage, bringing authenticity and a responsible approach to cooking.
