Meats

The Spanish have long been devotees of cured ham and sausages. Consumption was encouraged after the expulsion of the Moors in the 15th century and traditionally, each family owned a pig that was fattened up during the year. In November, on the feast of San Martin they would gather for the slaughter, known as the matanza.

The area bordering Spain and Portugal in Extremadura is known as the dehesa, a land of gently rolling, lightly wooded hills on which grow a variety of oak trees. From September the acorns (bellotas) begin to fall from the trees, forming the diet of the pigs for the next three or four months, to produce what is known as jamón ibérico de bellota, or acorn fed ibérico ham. It is the slow and meticulous processes, from breeding to curing, that allow iberico hams to develop their unique character and taste.

There are two main breeds in Spain – the Ibérico pig and the white European pig. The native Iberian pig, also known as “pata negra” (for its black appearance), is a domesticated breed descended from wild Mediterranean animals.

The quality of all charcutería is determined by a number of factors including the breed of the animal, the husbandry, the cuts of meat, the quality of the flavouring ingredients, the curing method and the casing.