The Alta Expresión Acorn-fed 100% Ibérico Ham stands out for its quality and tradition. In this blog, we provide five key tips on how to serve it properly, store it correctly, differentiate it from the shoulder, understand its production process, and learn about its nutritional benefits.
1. Benefits of Alta Expresión Acorn-fed 100% Ibérico Ham
Alta Expresión Acorn-fed 100% Ibérico Ham stands out for its high nutritional value, providing an excellent source of proteins and healthy fats, making it a great addition to a balanced diet. Its content of oleic acid, which makes up about 60% of its fat, helps improve cardiovascular health by reducing LDL cholesterol and protecting against heart diseases and certain cancers.
Additionally, ibérico ham is beneficial for mental health, as its high vitamin B1 content helps reduce stress and anxiety. It is particularly suitable for athletes, providing over 30 grams of high-quality protein per 100 grams, along with vitamins and minerals that support energy production and help delay fatigue during physical exercise.
2. How Alta Expresión Acorn-fed 100% Ibérico Ham is Made
Alta Expresión Acorn-fed 100% Ibérico Ham is a culinary masterpiece that requires a meticulous process to achieve its highest quality. First, the pieces are chilled in large refrigerators for 24 hours to lower their temperature. Next, the ham is trimmed, removing unwanted fat and adjusting its shape.
Then, the ham is salted for a period determined by its weight and stored in cold rooms with controlled humidity. After salting, it is washed with high-pressure water to remove excess salt and then rested at a low temperature before starting the curing process.
During the first month of curing, temperature and humidity are adjusted to distribute the salt and flavors evenly. The hams are then moved to drying rooms, where they undergo the first sweating in summer and are closely monitored for changes. Finally, in the aging cellar, the pieces mature for 600 to 700 days (for hams) or 558 days (for shoulders), reducing their size by 35%. Each piece is continuously inspected and tested to ensure its quality before being sent out.
3. Differences Between Ibérico Ham and Ibérico Shoulder
Ibérico ham and ibérico shoulder differ primarily in their location on the pig: the ham comes from the hind legs, while the shoulder is from the front legs. This affects their size and shape. The ham is larger and heavier, weighing between 14 and 19 pounds and measuring about 35 inches long. The shoulder is smaller and lighter, weighing between 9 and 12 pounds and measuring between 24 and 30 inches.
The production process also differs: the shoulder has more fat and bone, which reduces the amount of meat available, while the ham has less fat and a thinner bone, allowing for more meat. The curing time varies as well; ham requires between 15 and 36 months due to its size, while the shoulder is cured for a shorter period of 12 to 24 months.
These differences are reflected in the flavor. Ham, with its longer curing period, develops more complex and subtle flavors, making it ideal for those seeking a nuanced taste experience. In contrast, the shoulder, with its higher fat content, offers a more intense flavor. Additionally, ham is generally easier to slice due to its larger amount of meat, while the shoulder, with its “S” shape, can be more challenging to handle.
4. How to Store Alta Expresión Acorn-fed 100% Ibérico Ham
Cured meats like ham and shoulder are preserved without refrigeration through the use of salt and time. Although they are designed to last much longer than fresh cuts, they require specific care to maintain their quality. A whole ham can last up to 18 months, but once started, it remains good for 4 to 6 weeks. Natural mold on the surface is normal; simply clean it with a cloth soaked in olive oil.
When slicing, remove only the fat from the parts you plan to use immediately, and keep the fat to protect the rest of the ham. If you cut more than you can eat at once, store the leftover slices in an airtight container in the fridge, though this may affect the texture. Keep the ham in a dry, cool place at room temperature. After slicing, cover the exposed surface with the reserved fat, wrap the ham in plastic wrap, and place a cloth over it to protect it from light. Following these steps will help keep your ibérico ham or shoulder fresh and delicious.
5. How to Serve Alta Expresión Acorn-fed 100% Ibérico Ham
To fully enjoy this exquisite ham, slice it thinly and arrange the slices slightly overlapping on the plate to highlight its marbling and color. The ideal temperature for slicing is room temperature, around 22 °C (72 °F). A ham weighing between 7.7 and 8.3 kg can yield approximately 40 portions of 85 g. It’s common to find small white spots on the slices, which are tyrosine crystals formed during the curing process and do not affect the flavor.
If you’d like to learn more about our Iberian products, we invite you to visit our online store for details.
