The Power of Jamon

 Embutidos are as important to Spain’s food culture as cream and butter are to France. All over Spain different types of embutidos are produces, but for me the best and most celebrated are in the regions where the Black Iberian pig in grow. The Iberian breed, also know as Pata Nerga, is one of the world’s top breed for size, conformation, and most important is flavor. Iberian pigs are grown in the south and southwestern parts of spain. In the Iberian world the top breeder,  allow their pig to feed in open fields, where the terrane is sloped for exercises. To make the animal move around so food at top of hill and water at bottom. Also, these priced animals can have an “up-grade”, during the seasons, these Iberian hogs feast on acorns. This now changes the market name to Iberico Bellota, normally for two seasons. Their many producer of Jamon in Spain, but the best is a company who takes it to the next level is  In Salamanca. There is a small city called Guijuelo, which is know for having the best quality Bellota Jamon. Joselito is the top producer of Jamon in the area, its the finest Jamon i have ever had. Most producers are aging their ham for about 2 to 3 year. At Joselito every ham is aged a minimum 4 to 5 years. He markets this Jamon as wine, every year during the winter holidays he releases his Gran Reserva. These Jamons are aged between 6 up to 9 years. He told me the better the quality the animal is at slaughter the longer it can age. He sell to the top restaurant almost all over the world. Truly an experience to have been in his plant. During our vist we enjoyed a 6 and 7 year Jamon. These ham range between 200 to over a 1000 euros. This is truly the best Jamon, the Packaging is also top quality.