What is Spanish jamon and prices

Jamon Iberico & Jamon serrano: Spanish ham. Prices in Andorra 

Jamon is the most famous national dish of Spain, made from a pig’s leg. The true Spanish jamon, in accordance with tradition, is prepared and aged for up to 1 year. Preservatives in production are not used, therefore, hamon is considered a rather expensive delicacy.

Traditionally, the most common on sale jamon is divided into 2 types:

– Jamon Serrano – a semi-blooded pig breed without Iberian blood or with a small presence of Iberian blood. A distinctive feature of Hamon Serrano is the hoof of a pig of whiter light (white) color.

– Jamon Iberico – a pure Iberian breed of pigs is used. A distinctive feature of Hamon Iberico – the pig’s hoof must be black (pata negra) .

Among the most expensive types of jamon: Recebo is made from pigs, fattened by acorns with the addition of leaves or stems. The most expensive jamon – Bellota, is made from pigs, fattened only by acorns (the taste is similar to the taste of wild boar).

Jamon also has a classification according to the time-preparing principle:

Curado – about 6-8 months
Reserva – about 9-10 Months
Bodega – about 12 months or more.

Origin of the delicacy

The first recipe for making cured ham was written in a book by Cato the Elder (lat. Marcus Porcius Cato) in about 170 A.D. Thus, the age of this delicacy is more than two thousand years old. The recipe has not fundamentally changed to this day: pre-salted pork gammon hung in a cellar from the ceiling, where they had to hang all winter.

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