Jamón Ibérico is a cherished Spanish delicacy, renowned for its rich flavors and artisanal craftsmanship. Among the esteemed producers, Redondo Iglesias stands out with a legacy of over a century in crafting premium cured meats. Established in 1920 in Salamanca, Spain, the company has upheld traditional methods to deliver exceptional quality.
Understanding Jamón Ibérico
Jamón Ibérico originates from the Ibérico pig, native to Spain. The quality and flavor of the ham are influenced by the pig’s diet and lifestyle, leading to different classifications:
• Jamón Ibérico de Bellota: Sourced from free-range Ibérico pigs that feast on acorns (bellotas) during the montanera season. This diet imparts a distinctive nutty flavor and rich marbling to the meat.
• Jamón Ibérico de Cebo de Campo: From Ibérico pigs that roam freely and consume a mixed diet of grains and natural pasture.
• Jamón Ibérico de Cebo: Derived from Ibérico pigs raised on farms with a diet primarily of grains, resulting in a milder flavor.
Redondo Iglesias offers a selection of these varieties, ensuring authenticity and superior taste.
What to Look For
When buying Jamón Ibérico, there are a few key factors to ensure you are getting a high-quality product:
• Labeling & Certification: Look for official Denomination of Origin (D.O.) seals, which guarantee authenticity. Redondo Iglesias adheres to strict quality regulations.
• Marbling: The best Jamón Ibérico has intramuscular fat, giving it a glossy, rich texture. Acorn-fed varieties have more marbling and a melt-in-your-mouth feel.
• Aging Time: Longer curing periods (e.g., 36–48 months) enhance the depth of flavor. Redondo Iglesias hams are aged using traditional methods for optimal taste.
• Aroma & Color: A high-quality Jamón Ibérico has a deep red color with streaks of white fat and a complex, slightly sweet aroma.
The Different Parts of a Jamón Ibérico and How to Slice Them
A whole Jamón Ibérico is divided into several parts, each with unique textures and flavors. Knowing these sections helps maximize enjoyment and ensure proper slicing.
• Maza: The largest and most tender section, located on the top of the ham. It has the highest fat infiltration, making it the juiciest and most flavorful part. This area is sliced into thin, delicate pieces for the best experience.
• Contramaza: Found on the opposite side of the maza, this part is leaner but still rich in flavor. It requires careful slicing against the grain to ensure tenderness.
• Punta: The back end of the ham, known for its intense flavor due to its proximity to the bone and higher fat content. It is often cut into slightly thicker slices to appreciate its depth of taste.
• Jarrete: Located near the hoof, this section has a firmer texture and is best for small, hand-carved slices. It is often used for diced jamón in stews or tapas.
How to Slice a Whole Jamón Ibérico
1. Secure the ham in a jamonero (ham holder) with the hoof facing up to start slicing the maza.
2. Use a long, thin knife to cut even slices, starting from the maza and moving toward the punta. Always slice parallel to the bone.
3. Once the maza is finished, flip the ham over to slice the contramaza.
4. The joints and harder parts, like the jarrete, can be cubed and used for cooking.
5. Always store the ham covered with a thin layer of its own fat to preserve freshness.
Tips for Enjoying Jamón Ibérico
To fully appreciate the flavors and textures of Jamón Ibérico:
• Slicing: Use a sharp knife to cut thin slices, enhancing the melt-in-your-mouth experience.
• Serving: Allow the slices to reach room temperature before serving to unlock their full flavor potential.
• Pairing: Complement the ham with crusty bread, Manchego cheese, and a glass of Spanish red wine for an authentic experience.
Why Choose Redondo Iglesias?
With a heritage spanning over 100 years, Redondo Iglesias combines time-honored techniques with stringent quality controls. Their commitment to excellence is evident in every slice of their Jamón Ibérico.
Indulging in Redondo Iglesias’ Jamón Ibérico offers a taste of Spain’s rich culinary heritage, delivered with unparalleled craftsmanship and quality. Whether enjoyed on its own, paired with fine wine, or incorporated into traditional Spanish dishes, this iconic delicacy is an experience worth savoring.