ACORN-FED HAM WITH FINE BONE

A fine ankle is a key characteristic of high-quality Iberian acorn-fed ham. Although many believe that this fineness is due to the exercise the pig gets during the montanera season, in reality, bone thinness is not influenced by physical activity. This trait is primarily genetic and is associated with the purity of the Iberian pig breed, making it an indicator of quality in ham.

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Acorn-fed ham can be obtained from 100% Iberian pigs or crossbred pigs. The highest sensory quality is achieved with purebred pigs, as they have a superior ability to accumulate fat, especially oleic acid from acorns. This component is fundamental to the flavor and texture characteristics of Iberian ham, which makes it a highly valued product in gastronomy.

To identify 100% Iberian acorn-fed ham versus a crossbred one, the color of the seal from the regulatory body is a key indicator. A black seal indicates that the ham comes from 100% Iberian pigs, while a red seal indicates crossbred pigs, which may have between 50% and 75% Iberian genetics, usually mixed with Duroc. In addition to this distinction, morphological differences can also be observed, such as the thickness of the ankle (metatarsus), which is thinner in purebred Iberian pigs.

The Iberian pig is known for its early and slow maturation, unlike other breeds like Duroc, which exhibit later growth. In early-maturing breeds, the bone stops growing earlier than in lean or late-maturing breeds. This characteristic, combined with the Iberian pig's remarkable fattening capacity, allows the bone proportion to decrease more significantly as the animal gains weight. Therefore, when comparing purebred Iberian pigs to crossbred ones of the same weight, the bone content in Iberian pigs will be lower, contributing to the quality and richness of the ham.

Acorn fed ham