DOP Protected Source of Origin of Iberico Ham
Disfruta del mejor Jamón Ibérico y Serrano
Ver tienda!
The Source of Origin of Iberico Ham (DOP-Protected Sources of Origin) were formed in 1992 with the objective of ensuring the highest quality of Iberico products offered in the market, thereby protecting those manufacturers who are recognized for their prestigious product compared to other brands who do not comply with the DOP requirements of manufacturing.
And by protecting the consumer by guaranteeing that the product purchased is of the highest quality and manufactured with a series of characteristics making it a unique product.
As we have seen, there are several factors that determine the degree of quality of an Iberico ham. The genetic disposition of the pigs to gain fat, the nutrition received during its fattening period and the method of processing are among the most important.
The Dehesa has played an important role in the nourishment and allowed the best genetic breeding of Iberico pigs for centuries.
In this way we can see how sources of origin in the Iberico ham are intimately related to the regulation of quality Iberico ham. For a ham to be labeled DOP, it must comply with the regulations established by the law:
The ham should come from a pig with at least 50% Iberico genes, nutrition should adhere to grain, grain and pasture, or acorns, and should follow strict guidelines of butchering according to hygiene and safety standards. All this translates into a final product with unique organoleptic properties.
The source of origin in the Iberico ham (DOP) serves to give an added value to this product through transparency. This means that you can be sure with 100% guarantee the product has been produced in regulated Dehesa zones and prepared in accordance with unique traditional processes based on local knowledge put into practice.
For this reason when referring to sources of origin it is in fact a protected geographic region. Thus we can see that sources of origin of Iberico ham serve in two areas.
First, it protects geographical areas where these products are produced and are the main source of economic revenue for the regions.
Second, it protects the consumer from fraud and misleading advertising, and prevents the use of certain labels used to identify products that do not comply with the requirements. In regards to Iberico ham in Spain, four regulated sources of origin exist, which correspond to certain regions where Iberico ham production has been long and successful.
Ham tasting
DOP Los Pedroches: Only applicable to the Spanish hams from Iberico pigs which comply with strict regulations related to the type of animal, the nutrition received and the process of development.
These pigs are reared on meadows found in the Sierra de Los Pedroches, which is made up of a climate very similar in the region north of Cordoba.
On the other hand, the production is restricted to 32 municipalities located in this area. The hams Los Pedroches are known to be the less fibrous and has a brigh pink color and it is known for the juiciness of the meat.
DOP Dehesa de Extremadura: The rules of quality of Iberico ham also apply here. A minimum of 50% of Iberico genes and a fattening diet made up of grass.
This is regularly taken place in the Dehesa between Cáceres and Badajoz. The DOP includes 45 municipalities in the province of Cáceres and 40 municipalities in the region of the Gredos mountains, Ibor-Villuercas, Sierra de Montánche y Sierra de San Pedro.
These Spanish hams are know of their salt content and for having a pink and juicy meat, with an aroma and flavor that differentiate it from others.
DOP Huelva: Just as the previous DOP Huelva is held to the same standards, limiting the issuance of certificates of quality to products of Iberico pigs raised and fattened in the Dehesa of Huelva, Sevilla, Cadiz, Cáceres, Badajós, Malaga and Cordoba and producers from 31 municipalities from the regions of the Sierra in Huelva.
An Iberico ham from Huelva can be recognized due to its elongated profile and gray color on the sides, however the meat is bright pink. It is highly valued for its scent and flavor.
DOP Guijuelo: Just as the previous, the pigs from this region must be raised and fattened in the meadows of Salamanca, Toledo, Avila, Segovia, Zamora, Badajoz, Cáceres, Sevilla, Huelva and Cordoba.
Regarding production only 77 municipalities of Guijuelo (Salamanca) have permission to get the certificate of quality, therefore, its production is done exclusively by them.
Guijuelo ham is salty and a bit sweet. The meat is pink, and the fat is gold in color. The flavor is intense and its aroma is a result of a long and through curing process.
Todo sobre el jamón
Contenido
- 1 Tipos de jamón ibérico
- 2 Cómo consumir jamón ibérico
- 3 Cortar jamón ibérico
- 4 Cómo conservar el jamón ibérico
- 5 Maridaje del jamón ibérico
- 6 Ley de calidad del jamón ibérico
- 7 La Dehesa
- 8 Denominaciones de origen del jamón ibérico
- 9 Propiedades nutricionales del jamón ibérico de bellota
- 10 Recetas con jamón
- 11 Diferencias entre jamón ibérico y jamón serrano
- 12 Diferencias entre paletilla y jamón ibérico
- 13 Diferencias entre jamón ibérico y jamón serrano
- 14 Jamón ibérico y sus competidores en el mundo
- 15 Propiedades nutricionales del jamón ibérico
- 16 Denominación de origen del jamón ibérico
- 17 Zonas de elaboración del jamón y del jamón pata negra
- 18 Jamón cortado a mano o a máquina
- 19 Museos del jamón ibérico en el mundo
- 20 Cata de jamón ibérico: todos los secretos
- 21 Ruta del jamón ibérico
- 22 El jamón ibérico de bellota y su maridaje ideal
- 23 Proceso de elaboración de los embutidos ibéricos
- 24 Historia de los embutidos ibéricos
- 25 IVA para el jamón: preguntas y respuestas
- 26 El jamón en la literatura
- 27 Curiosidades del jamón ibérico
- 28 Cómo conservar el jamón serrano
- 29 Normativa de calidad del jamón serrano
- 30 Elaboración del jamón serrano
- 31 Denominaciones de origen del jamón serrano
- 32 Propiedades nutricionales del jamón serrano
- 33 Recetas con jamón serrano
- 34 Tipos de jamón serrano
- 35 Maridaje del jamón serrano
- 36 Cómo consumir jamón serrano
- 37 Cortar jamón serrano
- 38 Todos los secretos sobre la cata de jamón pata negra
- 39 Cómo elegir un buen soporte jamonero
- 40 Cuál es el mejor jamón pata negra?
- 41 Es correcto el término jamón pata negra?
- 42 Jamón pata negra y dehesa
- 43 Los secretos del maridaje del jamón pata negra
- 44 ¿Cómo saber qué jamón comprar?
- 45 ¿Por qué el buen jamón es tan caro?
- 46 ¿Cómo comprar jamón en tiendas online?
- 47 Mitos y realidades, beneficios y prejuicios del jamón
- 48 ¿El jamón ibérico engorda?
- 49 ¿Qué hacemos con el hueso del jamón?
- 50 ¿Por qué solemos colgar el jamón?
- 51 Jamón y embarazo: ¿Se puede incluir el jamón ibérico en la dieta de las embarazadas?
- 52 El rol del jamón en el crecimiento y desarrollo de los niños
- 53 Consejos para conservar el jamón
- 54 ¿Qué es el perfilado del jamón y por qué se hace?
- 55 Nuevas tecnologías y jamón - Resonancia magnética en la cata del jamón - Imágenes espectrales
- 56 El cerdo ibérico comienza a emigrar
- 57 Embutidos: Origen, composición y clasificación
- 58 Elaboración de jamones y paletas
- 59 Guía de Cata del Jamón Ibérico
- 60 Elementos diferenciales de calidad en jamón y embutidos “ibéricos”
- 61 El mapa del jamón en España
- 62 Propiedades de la grasa del jamón ibérico
- 63 Cómo transportar jamón ibérico y otros alimentos en vuelos internacionales
- 64 Prevalencia de patógenos y beneficios de los ácidos orgánicos en la producción de cerdos
Disfruta del mejor Jamón Ibérico y Serrano
Ver tienda!