HAM

Ham is more than a national obsession here. There are ham museums and countless shows, blogs, you name it, devoted to ham. I’m sure you all know about the Ibérico ham from free-range pigs who are pampered and fed acorns to give the meat a delicious fat composition and taste. The ham is graded to reflect the breed of pig, the percent of pure Ibérico genetics in the pig, and the quantity of acorns they eat…. The diet of the pig completely changes the flavour and characteristics of the meat.

The black label or Pata Negra is reserved for the finest of Iberico hams. It signifies that the Iberico ham has been produced from free-range, 100% pure-bred, acorn-fed Iberian pigs. The ham shoulders are hung and dry-cured for at least 24 months before they are ready to be eaten. This gives the ham an intense, rich taste. 

A red color label identifies Ibérico ham that has been produced from Iberian black pigs that are not pure-bred, but at least 50% black Iberian. These pigs are only acorn fed and free to roam . Often these pigs are cross-bred with other more common pig breeds.

A green label signifies that the ham is made from pigs that are pastured and fed both acorns and grain. Like the red label, the pig breed must be at least 50% black Iberian and free-range.

White labelled ham is considered the lowest tier of Ibérico ham. While the breed of pig is exactly the same as the red and green labels, the animal’s diet only consists of grain. Unlike, the other labelled Spanish ham types, the white label is not free range.

Ham is especially important at Christmas time. In the market at Corte Inglés in Barcelona, you can see hams for sale from anywhere from 99 euros to 599 euros !!! There are probably some even more expensive hams available in specialty butcher shops!

I also learned about a cut of pork I’d never heard of – the “secreto.” I had it in a restaurant in Barcelona and I thought “what is this??” It was sooo good.

Iberico pork secreto is a wide, flat piece of meat hidden behind the shoulder and under the back fat of the Spanish Pata Negra pigs. Fantastically tender and highly prized, secreto has a long grain with what appears to be stripes from the fat marbling. It has the tender consistency of a ribeye with the look of a skirt steak. When cooked over high heat, it gets a crispy crust while the juiciness in the pig is intact.

It’s all delicious! Buen provecho!! (Bon apetit!)