The Different Types of Premium Iberico Ham
Iberico ham is a high-quality product made with pigs in a specific region and cured to perfection. The taste and texture of the ham can depend on features like the marbling, curing time, color, aroma, grade, brand, and more. It can be overwhelming to choose if you want the right product for your next meal.
When investing in delicious Iberico ham, there are ample flavor profiles. It’s more complicated than choosing a random selection. Read on to learn more about some of the tastiest versions of Iberico available. There’s sure to be something suited for you, whether for a personal meal or a gathering with friends.
100% Iberico
First up is delicious 100% Iberico. While it’s typically created in the Iberico region of Spain, Texas Iberico is a newer contender on the market that combines Texas flavors with classic Spanish Iberico. You get flavor profiles of acorns, prickly pear, and mesquite beans with the Texas iteration.
Pigs that create Iberico meat are typically free-roaming, never filled with antibiotics and drugs like many other protein animals. The pigs were sent from Spain to America, so they are all of the same variety. If you’ve never had Iberico before, we recommend sticking with the classic to enjoy the flavor at its base.
75% Iberico
If you don’t want the complete Iberico experience, consider the 75% Iberico for a solid entry-level introduction to the meat variety. It’s typically sweet and offers a smooth experience in any dish. Like the 100% version, the pigs are free-roaming and eat delicious acorns until it’s time for them to become the premium product.
Eating 75% Iberico means you get an excellent taste and texture that’s juicy and unforgettable. This percentage means one of the parents isn’t a 100% Iberico pig, which creates a more complex flavor than 100% Iberico selections. It’s still tasty.
50% Iberico
Step further down the line of Iberico pigs to find a 50% Iberico selection, which means one of the pig’s parents was not an Iberico pig. Often, a 50% Iberico mean comes from breeding an Iberico pig and a Duroc pig. The result is a lower fat content and a more affordable price point for the average investor.
A typical 50% Iberico is red, juicy, slightly fatty, and enjoyable. Since most of the fat is made inside the product, it does an excellent job of retaining moisture. A pig doesn’t need to be 100% Iberico to be tasty.
Iberico de Campo
Iberico de Campo is another excellent variety, pasture-raised and cured for around three years. It has a complex flavor palette even though the only seasoning added to the meat is salt as it’s aged over time. Iberico de Campo comes from pasture-raised pigs, and they live eating acorns and grass with nutritional wheat supplements.
This type of Iberico is the second finest, only behind the classic Jamon Iberico de Bellota. It must meet requirements to be classified as Iberico de Campo, which adds to the high-quality experience. This meat is well worth the investment, and we highly recommend purchasing some for yourself.
Paleta
Paleta Iberico is marbled with fat and typically sliced thin, offering a complex and delicious flavor profile with every bite. It’s a wonderful deep red color and only requires a minimum of 18 months to age properly, which is much shorter than many of the other competitors on the market. Paleta is one of the best.
Paleta is buttery and melts in your mouth, straight from pigs roaming several months in the wilderness on a diet of acorns and grass. It’s one of the highest-quality versions of Iberico ham and is one of the rarest to invest in. If you’re feeling fancy, consider the Paleta selection for your next meal experience.
Free Range
Free-range Iberico covers ample product types, so any version of jamon could be covered by this title. Although Iberico ham only comes from a few regions where most pigs roam free and live long lives, you can never be too careful. We highly recommend ensuring your pigs are free-roaming before making your final choice.
Free-range pigs are happier, healthier, and aren’t injected with nitrates and antibiotics like the typical hams in the grocery store. Free-range pigs are ideal for Iberico ham.
Cebo
Iberico de Cebo is another excellent selection for eaters to dive into the premium Iberico ham world. It’s cured for 12 to 18 months and comes from pigs fed a steady diet of acorns throughout their life. It’s often a less expensive version but still provides a top-notch flavor profile in a more accessible variety.
Cebo ham has more fat inside, but it doesn’t take away from the quality of the product. Carefully consider the aroma, texture, and appearance before choosing your final product to ensure your Cebo Iberico is worth it.
Pre-Sliced
Finally, to make your life easier, consider the pre-sliced Iberico ham for your place. This variety is already sliced and ready to go on a place or a charcuterie board for enjoyment with your friends and family. It offers lovely marbling and a texture and taste you won’t forget.
There are never preservatives used in the curing process for this ham, so you don’t have to worry about ingesting anything gross. Pre-sliced makes it easier to serve and enjoy if you want it delivered to your door and ready for eating as soon as possible.
Final Thoughts
When it comes to Iberico ham, there are ample choices available. You can choose pre-sliced selections for a charcuterie board or another version to serve at the next family gathering. The taste is incredible, but it can be tricky to find the product at your local grocery store. Where should you invest in Premium Iberico ham?
If you want delicious Iberico ham delivered right to your door, consider investing in your pork products from Jamon.com. Here, you’ll find ample different types of protein, from the classy Iberico ham to accessories for all your cooking and serving needs.