Der 100% ige iberische Pata Negra-Schinken und seine Ursprungsbezeichnungen

As you know, for a ham to be labelled with a Denomination of Origin it must meet a series of requirements established by law, such as: the ham must come from a pig with at least 50% of Iberian breed, the feeding must be limited to feeds, feeds and grasses, or acorns; A strict quartering process must be followed in accordance with safety and hygiene standards, and in addition, both rearing and processing must be limited to a specific area or origin.

These rules that were born in 1992, arosen from the need to create a regulation to ensure the best quality of the Iberian products offered in the market, protecting the producer and their good work, recognizing their prestige against other brands that do not meet the requirements and also, of course, protecting the consumer and ensuring that the product purchased and its quality are easily recognized.

As regards Iberian ham in Spain, there are four regulated Designations of Origin corresponding to certain regions with a long and successful ham tradition. They are the following:

• PDO Los Pedroches: Its production is reduced to the pastures we find at Sierra de Los Pedroches, which form a very particular climate throughout the northern region of Córdoba. Los Pedroches hams are known for being the least fibrous and for having a bright fat that combines very well with the pink color and juiciness of their meat.

• PDO Dehesa de Extremadura: In this case, the protection area is established in the pastures of Extremadura, in the regions of Gredos, Ibor-Villuercas, Sierra de Montánchez and Sierra de San Pedro, between Cáceres and Badajoz. These hams are known for their reduced level of salt and for having a very pink and juicy meat, with an aroma and flavor that sets them apart from others.

• PDO Jabugo: To this denomination belong the products coming from Iberian pigs raised and fattened in the pastures of Huelva, Seville, Cádiz, Cáceres, Badajoz, Málaga or Córdoba, and elaborated in one of the 31 municipal terms of the region of La Sierra, in Huelva. These Iberian hams are recognized by their elongated profile and gray color on the sides, as well as the intense pink color of their meat. They are, with no doubt, one of the most valued for their aroma and flavor.

• PDO Guijuelo: To this denomination belong the pigs raised and fattened in the pastures of Salamanca, Toledo, Avila, Segovia, Zamora, Badajoz, Cáceres, Sevilla, Huelva or Córdoba, although the production is carried out exclusively in the 77 municipalities protected by PDO Guijuelo (Salamanca). Guijuelo ham is not very salty and a bit sweet, with a pink flesh and a fat with golden tones, with an intense flavor and aroma.

As for the sales denominations, recently, the options will be simplified to three: acorn, cebo de campo and cebo (eliminating the designation recebo). Those known as Pata Negra will be exclusively those 100% Iberian Bellota hams.

And then, what is the best Designation of Origin for an Iberian ham?

Well, our answer is that there is no denomination that has better consideration than another. As in everything, in the end, it will be a decision that will depend on your own tastes. And in order to speak properly, you will have to try them all!

From which Designation of Origin will you start?