This variety of Iberian ham is produced with meat coming from acorn-fed Iberian pigs that are either 75% or 50% pure Iberian breed, meaning they have been crossbred with other pigs such as the Duroc breed. As in the case of jamón 100% ibérico de bellota, the pigs used in the production of this ham are allowed to roam freely across the oak pasturelands in their final rearing stage, known as the montanera, eating an acorn-based diet until they reach the desired weight for the sacrifice, or the matanza as the Spanish call it. Jamón ibérico de bellota makes for about 13% of the total Iberian ham production and is distinguished by a red label.
The designated areas of Iberian bellota ham production include the Dehesa de Extremadura, Salamanca, Huelva, and Valle de Los Pedroches in Spain, along with Barrancos in Portugal.
OTHER VARIATIONS OF Jamón Ibérico
Jamón Serrano is a cured ham produced using the traditional methods dating back to Roman times. This ham has a bright pink to purple color and shiny appearance when cut. This ham is made in four separate steps that include salting, washing, post-salting, and drying or maturation.
Jamón Serrano is cured and dried without skin for more than a year and has a delicate and characteristic aroma. Not much salt is used during the production of this emblematic ham, which makes it only slightly salty and brings out sweet notes that complement the flavor beautifully.
Arroz con bogavante is a traditional Spanish rice dish originating from Valencia. This brothy rice dish is usually made with a combination of round rice such as arroz bomba, lobster, fish stock, white wine, shrimps, onions, garlic, bell peppers, tomatoes, paprika, saffron, olive oil, and seasonings.
The ingredients are sautéed in a pan, then simmered in stock until everything is fully cooked. There should be leftover liquid in the pan, as this dish should be brothy and the rice should float in a liquid broth. The pan is covered and the dish is left to rest for a few minutes before serving.
Vieiras en su concha is a traditional Spanish dish originating from Galicia, consisting of scallops served in their shells. The dish is usually made with a combination of scallops, olive oil, onions, garlic, pimentón, white wine, tomato sauce, salt, pepper, breadcrumbs, and parsley.
The garlic, onions, and pimentón are sautéed in olive oil, then covered with wine, tomato sauce, and seasonings in order to create a sauce. The scallops are boiled and arranged on a baking sheet in their shells, then topped with the tomato mixture, breadcrumbs, and parsley.
MAIN INGREDIENTS
Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are sautéed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.
MOST ICONIC Gambas al ajillo
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Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.
The dish is especially popular during the Christmas season.
Gelatinous fish heads known as kokotxas are a key ingredient for this classic Basque dish. Kokotxas usually come from the flashy cheeks (lower part of chin) of hake or cod. The dish is sometimes served in a sauce consisting of white wine, garlic, flour, and olive oil.
A more traditional way of serving kokotxas is in salsa verde sauce, consisting of olive oil, flour, fish stock, garlic, and finely chopped parsley. The kokotxas are lightly fried in a clay casserole pot, then combined with the sauce. It's recommended to serve the dish with crusty bread on the side for mopping up the sauce.
MAIN INGREDIENTS
Pulpitos fritos is a traditional Spanish seafood dish originating from Andalusia. The dish consists of pan-seared baby octopus. It's usually made with a combination of baby octopus, garlic, parsley, lemon juice, olive oil, and salt. The octopus is sprinkled with salt and marinated in a mixture of olive oil, garlic, parsley, and lemon juice.
It is then seared in a skillet, first shortly over high heat, and then over medium heat until it's browned on all sides. Pulpitos fritos are served immediately while still hot.
Guijuelo is a ham or a shoulder from pure-bred pigs of Ibérico breed made in the autonomous community of Extremadura. This ham has an exceptional ratio of sweet and savory flavors that are complemented by nutty and woody notes. It is a high-quality ham that melts in the mouth when thinly sliced.
When cut, this ham is bright pink to red with evenly distributed white to light yellow fat stripes. These hams are cured and dried for a minimum of 18 months and must weigh more than four kilos. Guijuelo shoulders are produced in the same way except they are dried and cured for 12 months and must weigh more than 3,5 kilos.
MAIN INGREDIENTS
This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main course or as a tapa.
It is recommended to serve pollo al ajillo with vegetables or mushrooms on the side.
MOST ICONIC Pollo al ajillo
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