Iberian ham is one of the most emblematic products of Spanish gastronomy. Its flavour and quality are directly influenced by the nature and climate of the region where it is produced. In this article, we will explore how the climate influences the production and qualities of ham.
The climate especially influences the Iberian pigs selected for the production of acorn-fed and Cebo de Campo ham, which are those that will be reared in the open air and fed on the natural resources of the countryside or dehesa. Serrano ham, made from white-coated pigs that are usually reared on farms and fed only on cereals, is not directly affected by the weather.
How does the climate affect Iberico ham?
Temperature is one of the most important climatic factors in the production of Iberico ham.
The pastures where the pigs graze have a Mediterranean climate, with hot, dry summers and mild winters. The high summer temperatures are ideal for the acorns to ripen.
These warm temperatures are ideal for the growth of holm oak and cork oak, the trees whose fruits are the main source of food for the Iberian pigs used to produce the black label and red label certified Iberian ham. However, the extremely high temperatures can affect the quality of the acorns, ripening prematurely, and the wellbeing of the pigs that travel many kilometres daily.
The climate in the Dehesa
Rainfall is also very important, but moderate, not torrential, as this would cause the fruit to rot. Therefore, although Spain has a very warm climate, especially in the south, the dehesas are located in high altitude and mountainous geographical areas, where rainfall is higher than in the plains or on the coast.
The higher the altitude of a dehesa, the cooler the climate and the more rainfall, the greater the quantity and quality of acorns, which will have a direct influence on the quality of the Iberico Spanish ham.
Even so, there may be seasons when the right conditions are not met for the acorns to flourish properly, which means that the Iberian pigs will not be able to consume them and therefore cannot be certified as Iberian acorn-fed hams, but will be certified as Iberico Cebo de Campo ham.
The climate in the curing of Spanish hams
The curing of ham is a slow and delicate process that can take several years. During this time, the climate in the ham drying rooms and cellars also has a direct influence on the taste of the ham. Changes in temperature and humidity can affect the curing process and therefore the final taste and texture. The Mediterranean climate is ideal for the curing process, as the meat stays cool in winter and thanks to the warmth of spring, the fat slowly begins to melt, permeating the entire cured ham leg and allowing it to infiltrate the meat, which gives the ham its unique flavour and juiciness.
Temperature control in ham drying sheds
There are essentially two types of drying sheds, artificial and natural, but a good Iberian ham must be cured slowly in a natural drying shed, where the temperature and humidity are regulated simply by manually closing and opening the windows. In artificial drying sheds, this process is controlled so that the ham cures faster, but the quality is reduced, as it is not a natural process.
Buy naturally cured Iberian ham
In the Spanish ham shop Jamón Pasión, each and every one of the hams and Iberian shoulders are matured in natural drying sheds, where each piece is the time it needs, without accelerating the process, so the hams we sell always have a fairly long maturation time, up to 48 months in the Iberico de bellota acorn-fed hams and up to 24 months in the shoulders of Iberian pigs that have consumed acorns.
All shipments are made directly from there, in the production areas, where they remain in the best possible conditions until they are ready to be eaten, guaranteeing pieces of very high quality. By shipping directly from the factory, this will also have an impact on the price and you will be able to buy cheaper Iberian hams.