Quality Laws for Iberico Ham | The New Law 2014
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The year 2014 began with a very important change for the Iberico ham product sector and consumers. The Spanish Ministry of Agriculture, Food and Environment passed a new Law that regulates everything related to Iberico ham. From the selection of the pigs, the type of breeding, feeding, slaughtering and processing of the Iberico ham.
The new law aims to make all production processes as transparent as possible by following more stringent measures of traceability. This will make easier identification on the origin of the final product and thus establish the product's degree of quality.
These measures were made necessary by the increase in misleading and false advertising and labelling. This is reported by butchers who do respect and follow the rules by offering total transparency during the production process.
The new law is intended to strengthen the image and prestige of the Spanish Iberico ham products around the world.
But, what factors in the new law are used to determine the different degrees of quality? First of all, taking into consideration the pig's racial purity: it can only be called Iberico ham if it comes from a 100% Iberico pig or comes from a 100% Iberico female crossed with a 100% Duroc male, in which case you must specify the percentage of each part of the genetic mix (50 %, 75% or 100 %).
In regards to the sources of origin granted to the different producers there has been no change. They remain four in number and make reference to the geographical area where the pigs are bred and the hams are processed: Valle de los Pedroches, Huelva, Dehesa de Extremadura and Guijuelo.
The other factor being considered is the type of nutrition the pig receives during the fattening period, and it is of vital importance due to the fact that former denominations have changed from "pure Iberico" or "de cebo". Once the pig reaches the 25 kg during its fattening period, the quality of the meat is determined based on the pig's nutrition, especially in terms of infiltrated fat.
The new law gives three fattening options:
The Iberico ham de cebo comes from pigs who during the fattening period were fed exclusively with grains and legumes.
Iberico ham de cebo de campo comes from a pig fattened on a combined regimen of feed and natural pastures.
Finally, and still the highest quality comes from the Iberico ham de bellota, referring to a type of fattening exclusively on acorns and other resources found in the meadow, therefore a free range diet.
Therefore, the degree of quality of the Iberico ham depends solely on these two factors: the degree of genetic purity and the type of feeding the pig received during the fattening period. Due to this, the new law introduces a new end labeling system that should specify in a clearly visible way the percentage of Iberico genetics and the type of feeding, as mentioned above.
These labels are integrated with a few tags that should be placed at the time of slaughter with other measures of traceability placed upon breeders. There are four colors that indicate the various degrees of quality of the Iberico ham:
White: Iberico ham de cebo (fed with grain) comes from a pig with at least 50% Iberian genetic.
Green: Iberico ham de cebo de campo (fed with grain and grass) comes from a pig with at least 50% Iberian race.
Red: Iberico ham de bellota (exclusively pasture fed) with at least a 50%Iberian genetic.
Black: Acorn-fed ham 100% Iberian (exclusively fed on pastures) and 100% Iberian race.
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
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