Curing process of Iberian ham and DOP
Iberian ham is a culinary treasure of Spain, and its curing process is an artisanal practice that has been perfected over centuries. Iberian ham is a highly valued product throughout the world, but it is in Spain where the home of this delicious cured meat is found.
Curing Iberian ham is a slow and careful process, which begins with the raising of purebred Iberian pigs in specific areas of Spain. These pigs are fed acorns and other natural foods, which gives them a unique and distinctive flavor.
Once the pigs have reached the appropriate weight and age, they are slaughtered and cut into two main parts: the shoulder and the hind leg. Both parts heal similarly, although the back leg is larger and therefore the process takes a little longer.
The first step in the curing process is salting. The pieces of meat are covered with coarse salt and allowed to sit for several days, allowing the salt to penetrate the meat and draw out excess water. This process also helps preserve the meat and prevent the growth of bacteria.
After salting, the meat is washed to remove excess salt and hung in a cool, dry place to “dry,” a process that can take several weeks. During this time, the meat loses more water and becomes firmer.
Once the meat has dried, the cellar curing process begins. The pieces of meat are hung in special warehouse rooms where temperature and humidity are controlled and incorporate a ventilation system that guarantees adequate air circulation.
The curing time in the winery varies depending on the size of the piece of meat and the producer's preference, but usually lasts from 12 to 36 months. During this time, the meat continues to lose water and its flavor concentrates. A layer of fat also develops on the surface of the meat that helps protect it and give it more flavor.
The curing process of Iberian ham is an art that requires a lot of time, patience and skill. Each producer has his own method and his own recipe, which have been passed down from generation to generation.
In Spain, there are several designations of origin that protect and regulate the production of Iberian ham. These designations guarantee that the ham meets certain quality standards and that it is produced in a traditional way.
Some of the most reputable Protected Designations of Origin (DOP) in Spain are Guijuelo, located in the province of Salamanca, and Jabugo, located in Huelva.
To obtain one of these DOP, Iberian ham must meet certain quality and production process requirements. The ham must come from Iberian pigs raised freely in pastures, fed with acorns and other natural foods. Pigs must be a minimum age and weight before slaughter.
The curing process of Iberian ham must also follow certain requirements to obtain the protected designation of origin. The ham is cured in natural drying rooms and undergoes a salting and maturing process for a minimum period of time. During this process, the ham develops its characteristic flavor and texture.
The DOP is granted to guarantee the quality and authenticity of the Iberian ham produced in this specific area. Producers who meet the DOP requirements can label their product mentioning its Protected Designation of Origin.
In summary, the protected designation of origin is a guarantee of quality for the consumer and a recognition of the work and dedication of local producers who meet the strict requirements to produce high-quality Iberian ham.
The wonderful results of these processes are in our site viandasstores.com
