The Map of Ham in Spain
If we look at the differences between the different types of ham and the areas in Spain where they are produced, we end up with a distribution map that shows the different geographical areas responsible for their production. This is what we will focus on here.
Before getting into the different production areas, first we need to review a few related concepts:
- Denomination of Origin (D.O.): used as a name that identifies a product originating from a specific place, region or, in very few cases, a country, with a specific quality or characteristics that are fundamentally or exclusively the result of a particular geographical environment, along with the natural and human factors inherent to it, and whose production phases take place entirely within the defined geographical areas.
- Protected Geographical Indication (P.G.I): used as a name that identifies a product originating from a particular place, region or country, that possesses a certain quality, reputation or other characteristics that can essentially be attributed to its geographical origin, and for which at least one of its production phases takes place within the defined geographical area.
The main difference between both terms is that in the case of a product covered by a P.G.I., it is not mandatory for all phases to have been carried out within the same geographical area; it only requires at least one. In the case of the D.O., all phases of production must be carried out within the geographical area.
The D.O.'s are used to add value to a product, providing, among other things, transparency as to its origin and production. Thanks to this denomination, it is possible to confirm which land a piece of ham comes from and that it has been produced in a traditional way, thus guaranteeing its quality.
It is important to remember that some pigs are raised and fattened in areas that are covered by a D.O., however they do not belong to it; this does not mean that they are of a lesser quality, but that there is no guarantee as to the controls and protection that the products from the different D.O.'s are subjected to, therefore consumers usually prefer to buy certified products.
Iberian Ham Denominations of Origin (D.O.)
There are 4 D.O.'s that protect Iberian ham and that correspond to four regions in which production takes place, they are:- Jamón de Jabugo, in the province of Huelva.
- Jamón Dehesa de Extremadura, produced in Cáceres and Badajoz.
- Jamón de Guijuelo, produced in the province of Salamanca.
- Jamón de los Pedroches, produced in the province of Córdoba.
D.O. Jamón de Jabugo
This D.O. was formerly known as D.O. Jamón de Huelva. Its hams are some of the most famous due to their high quality, and for many people "Jabugo Ham" is synonymous with "Iberian Ham". These Iberian pigs are bred and fattened in the "dehesas" meadowlands of Huelva, Seville and Cádiz, although some also come from Cáceres, Badajos, Málaga or Córdoba, as long as the ham is prepared in the region of La Cierra de Aracena and the Picos de Arocha, in Huelva.
D.O. Jamón de la Dehesa de Extremadura
The "Dejesa de Extremadura" is the largest land of this type that exists in the world. Because Iberian pigs require at least one hectare or more per animal for proper feeding, this D.O. has the highest production of hams, shoulder hams and other cured meats. These hams are characterised by having a low amount of salt and pink flesh. This D.O. includes 45 municipalities in Cáceres and 40 municipalities in Badajoz.
D.O. Guijuelo
These Spanish "dehesa" meadowlands give the hams produced in the province of Salamanca different properties as a result of the cold climate. This ham is characterised by its slightly salty flavour, with hints of a characteristic sweetness; the flesh is pink and the fat impresses with its beige/gold colour. This D.O. is applied to those products made from pigs that were raised and fattened in the meadowlands of Salamanca, although the pigs can also come from Toledo, Ávila, Segovia, Zamora, Seville, Huelva, Córdoba, Badajoz or Cáceres, as long as the production is carried out in the municipalities of Guijuelo.
D.O. Los Pedroches
This D.O. is characterised by its climate, located north of the province of Córdoba, grouping together 32 municipalities in the region. These hams are less fibrous than others and have a very juicy flesh with shiny fat. This D.O. applies to Iberian pigs that comply with certain regulations regarding their breed, diet and production process that is carried out in the "dehesa" meadowlands of the Sierra de Los Pedroches.
Denominations of Origin (D.O.) for Serrano ham produced in Spain
D.O. Jamón de Teruel
These products are famous among Serrano hams thanks to their quality, as they are delicate and slightly salty hams, with bright and yellowish/white fat, highly aromatic and with a pleasant flavour. The pigs that are used come from the Duroc breed for the father and the Landrace, Large White or a cross between breeds both for the mother. This D.O. marks its products with a star on the skin and the engraved word "Teruel". Their products usually are of a large size, over 7 kilos, and must be produced in the province of Teruel.
P.G.I. Jamón de TrevélezThese products are also known as hams from the Alpujarra Alta, since they are produced in areas of the mountains in the province of Granada, mainly in the municipalities of Trevélez, Capileira, Bérchules, Pórtugos and Busquistar. These hams weigh anywhere between 7 and 9 kilos, their flesh is a deep red colour with white/yellow fat, with a very sweet flavour.
P.G.I. Jamón de Serón
One unique characteristic of these hams is that once the curing process is finished, they are smeared in lard, which differentiates them from hams made in other regions. They are produced in the town of Serón, but the pigs can come from other areas as long as the breeds are Duroc, Landrace, Pietrain, Chato Murciano, Blanco Belga or Large White.
Other hams produced in Spain
Among the other hams with interesting characteristics is the Porco Celta, which is raised in Galicia and fed with chestnuts. Then there are also the hams that come from "capa negra" pigs that are not Iberian. As for the production method, it's worth highlighting the traditional hams from other regions that are covered and cured in paprika.
Now that we've described the different D.O.'s and I.G.P.'s that protect the Iberian and Serrano ham, which are classified based on breed, production area, and characteristics such as the type of feed, rearing and fattening, we can get a better idea of the differences between these types of ham and what they are attributed to.
Alles über spanischen Schinken
Inhalt
- 1 Die verschiedenen Arten des Pata Negra Schinkens
- 2 Wie solllte man einen Pata Negra Schinken verzehren
- 3 Das Schneiden von Pata Negra Schinken
- 4 Den Pata Negra Schinken richtig aufbewahren
- 5 Die ideale Mariage zu Pata Negra Schinken aus Eichelmast
- 6 Gesetz über die Qualität von Pata Negra Schinken
- 7 La Dehesa oder der Eichelhain
- 8 Die geschützten Herkunftsbezeichnungen des Pata Negra Schinkens
- 9 Nährwerteigenschaften des Pata Negra Schinkens
- 10 Rezepte mit Pata Negra Schinken
- 11 Der Unterschied zwischen Pata Negra Schinken und Serrano Schinken
- 12 Der Unterschied zwischen Pata Negra Vorder- und Hinterschinken
- 13 Der Unterschied zwischen Pata Negra Schinken und Serrano Schinken
- 14 Der Pata Negra Schinken und seine weltweiten Konkurrenten
- 15 Die Nährwerteigenschaften des Pata Negra Schinkens
- 16 Geschützte Herkunftsbezeichnung des Pata Negra Schinkens
- 17 Herstellungsgebiete des spanischen Schinckens und Pata Negra Schinkens
- 18 Pata Negra Schinken von Hand geschnitten oder maschinengeschnitten
- 19 Pata Negra Schinkenmuseen in der ganzen Welt
- 20 Die Verkostung von Pata Negra Schinken - alle Geheimnisse hier
- 21 Die Reiseroute des Pata Negra Schinkens
- 22 Die ideale Mariage zu Pata Negra Schinken aus Eichelmast
- 23 Die Herstellungsweise von Pata Negra Wurstwaren
- 24 Die Geschichte der Pata Negra Wurstwaren
- 25 Die Mehrwertsteuer auf spanischen Schinken: Fragen und Antworten
- 26 Der spanische Schinken in der Literatur
- 27 Aussergewöhnliches über Pata Negra Schinken
- 28 Serrano Schinken richtig aufbewahren
- 29 Die Qualitätsnorm des Serrano Schinkens
- 30 Die Herstellung von Serrano Schinken
- 31 Die Herkunftsbezeichnungen von Serrano Schinken
- 32 Die Nährwerteigenschaften von Serrano Schinken
- 33 Rezepte mit Serrano Schinken
- 34 Serrano Schinken - welche Sorten gibt es
- 35 Die ideale Mariage zu Serrano Schinken
- 36 Wie sollte Serrano Schinken richtig verzehrt werden
- 37 Wie schneidet man Serrano Schinken richtig
- 38 Das, was Sie schon immer über dir Verkostung von Pata Negra Schinken wissen wollten
- 39 Wie wählt man einen guten Schinkenhalter aus
- 40 Welcher Pata Negra Schinken ist der beste?
- 41 Ist der Begriff Pata Negra Schinken korrekt?
- 42 Pata Negra Schinken und der Eichelhain (Dehesa)
- 43 Los secretos del maridaje del jamón pata negra
- 44 Welchen Schinken sollte man am besten kaufen?
- 45 Warum ist guter Schinken so teuer?
- 46 Wie kauft man Schinken in Online-Shops?
- 47 Mythos und Realität, Vorteile und Vorurteile über Schinken
- 48 Macht Pata Negra Schinken dick?
- 49 Was machen wir mit dem Schinkenknochen?
- 50 Warum hängen Schinken von der Decke?
- 51 Schinken in der Schwangerschaft: Ist Pata Negra Schinken in der Schwangerschaft erlaubt?
- 52 Wie trägt Schinken zu Wachstum und Entwicklung des Kindes bei?
- 53 Tipps zur richtigen Aufbewahrung von Schinken
- 54 Formgebung von Schinken - Was ist das genau?
- 55 Neue Technologien bei der Verkostung von Schinken – Magnetresonanz und elektromagnetisches Spektrum
- 56 Das Pata Negra Schwein wandert aus
- 57 Wurstwaren: Ursprung, Zusammensetzung und Klassifizierung
- 58 Herstellung von Vorder- und Hinterschinken, erster Teil
- 59 Leitfaden zur Degustation von Pata Negra Schinken