Undoubtedly, it’s common to still see legs of Iberico ham hanging from the ceilings of tapas bars, restaurants, and markets across Spain. Its distinctive salty aroma and appearance make it easily recognizable; a good Iberico ham features regular patches of intramuscular fat known as marbling.
Iberico Ham is a variety of cured ham produced in Spain, rooted in history and tradition handed down through generations. Even in the 21st century, it’s still customary to hang hams from store ceilings, bars, and restaurants, maintaining ancient curing processes. While hanging ham from the ceiling initially had cultural and historical reasons, today it is an effective technique to achieve perfectly cured ham.
Products made from Iberico black pigs are granted the Iberico designation. As such, Iberico ham is dry-cured ham made from these pigs. According to international regulations regarding cured meats and the origin denomination of Spain, Iberico Ham must be produced from purebred or crossbred Iberico pigs, provided they have at least 50% Iberico ancestry.
The Iberico pig is native to the central and southwestern regions of the Iberian Peninsula, including Portugal and Spain. Although ham can also be produced commonly in Portugal, it must be labeled as originating from the Spanish original.
Iberico ham, especially the acorn-fed (bellota) variety, has a smooth texture and an intense, adequately salty flavor. The fat content is relatively high compared to Serrano ham.
The industrial process begins once the pigs are slaughtered: they are salted and left to dry for two weeks, then rinsed and allowed to dry again for an additional four to six weeks. The curing process lasts at least twelve months, although some producers cure their Iberico hams for up to 48 months. Proper ventilation ensures a high-quality, flavorful ham. You will notice that most hanging Iberico hams have a small paper cup at the end called a "chorrera," which means "little hat." The chorrera collects the dripping fat during drying.
Hams are categorized by color-coded labeling, determined by the diet of the pigs and the percentage of Iberico ancestry, which is also a key factor of authenticity. The most desirable is a diet of acorns and purebred Iberico pigs. Spain boasts a rich gastronomic history and culture, with many ancient traditions still honored today—evident in the hanging of ham legs across the country.
