Determining Quality of Spanish Iberian Hams (Serrano Ham).

Dry-cured Iberian ham is one of the most valuable meat products in Spain, with a first-rate consumer acceptance. Visually discernible characteristics of fat and lean, such as marbling, have all effect on the acceptability and palatability of ripened Iberian ham pieces. Important marbling properties include the amount and spatial distribution of intramuscular fat streaks. Chemical processing is the only proved way to determine the fat level of pig meat, but this technique is tedious, destroying and unable to offer information about fat distribution. The determination of Iberian ham sensorial quality has traditionally involved appraisal of marbling characteristics by descriptive analysis methods, which rely heavily on visual evaluation and testing by panels of trained graders.

Spanish ham is recognized as one of the healthiest parts of the Mediterranean diet. It is rich in iron, magnesium, calcium, phosphorous, vitamins B1, B2, and niacin. 100 grams of ham provides 24% of the recommended daily intake of niacin and 33% of protein, essential for tissue growth and repair. It also contains 50% more protein than fresh meat. The fat in Spanish ham is made up of oleic acid (the ´good´ fat found in olive oil). Oleic acid promotes the production of HDL (the ´good´ cholesterol), while reducing the dangerous cholesterol known as LDL.
100 g. of Spanish ham contains only 70 mg. of cholesterol and 200 Kcal of energy…not bad for something that tastes so sinful.

 Dry-cured Iberian ham excellent sensorial characteristics are basically due to the extensive feeding system of Iberian pigs, based on acorns and grass, and the prolonged technological processing of the ham (18-24 months). Iberian hams present high intramuscular fat content and marbling. The quality and price of Spanish hams are determined by the following factors:

1) Type of Hog:  Iberian hams are the highest quality, and therefore, the most expensive Spanish hams.  They make up only 5% of the hams we see on the market today.  The majority of the hams produced in Spain are Serrano hams, which are also known for their high quality.

2) The Cut:  The hind leg or ¨jamon¨ is larger than the front leg, weighing usually between 6.5 and 7.5 kg.  The front leg or shoulder, known in Spanish as ¨paleta,¨ usually weighs between 4.5 and 5.5 kg.

3) Feeding: The method of raising Iberian hogs is slower and more expensive than the cost of the commercial feeds used to breed the white hog.  Therefore, Iberian hams fed completely off of acorns (known as ¨Jamón Ibérico de Bellota¨) are considered to be of the highest quality available.

To obtain a ham of the highest quality, it is important to look for those that bear one of the five Denominaciones de Origin seals. There are five Spanish regions that have certified Denominaciones de Origen. Each D.O. has a quality control program that is responsable for controlling the production of the hams produced in each region. The hog variety and feeding practices vary depending on the D.O.