Thank you! This is terrific! What if every restaurant did this? I worked in so many restaurants and witnessed so much waste. How did you get this started? Emergency Preparedness Kits

Hello,
Since you are a connoisseur, you already know that bellota (also called montanera) is the highest quality grade of jamon iberico, with recebo being the second and cebo the last one.

The Spanish law establishes a minimum of 17 months of curation for iberico hams, 22 months when the leg of the animal exceeds 10kg. That said, balancing the curation period, amount of salt and fat to perfection is an art!

An iberico ham that has been cured for longer is not always better. In some regions of Spain they tend to leave a thick layer of fat on the exterior of the leg therefore needing more salt and curation time, in other areas they cut the fat â??that is not eaten anyway- and the flesh is much closer to the surface thus requiring a shorter curation process.

In general, 24 months is enough for a jamon iberico to be excellent. More than that will not hurt but it might make the meat less juicy and more expensive.

For more information about iberico ham visit BuyJamon.com your online source for jamon iberico de bellota, pata negra and other Spanish hams.

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