Jamón: Difference between revisions

*Jamón*
Alternative names	Jamón serrano
Course	Tapas, appetiser
Place of origin	Spain
Serving temperature	Room temperature
Main ingredients	Ham
Variations	Jamón ibérico
	Media: Jamón;

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Jamón (Spanish: [xaˈmon]; pl.: jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine.^[1]^[2] It is also regularly a component of tapas.^[3]^[4]

Most jamón is commonly called jamón serrano in Spain.^[5]

Jamón is the Spanish word for 'ham'.^[5] As such, other ham products produced or consumed in Spanish-speaking countries may also be called by this name.

Description

A pile of Jamon for sale on special offer in Spain

Jamón is typically consumed in slices, either manually carved from a pig's hind leg held on a jamonero stand using a sharp thin slicing knife, or cut from the deboned meat with a meat slicer. It is also regularly consumed in any shape in small portions.

As a product, jamón is similar to Portuguese presunto and to Italian prosciutto, but the production differs by a longer curing phase (up to 18 months), giving a dryer texture, deeper color and stronger flavour.

A whole jamón leg is considerably cheaper by weight than its sliced counterpart because it includes the bone and non-edible fat. Once the external fat layers are removed and the meat is exposed, the product must be consumed as soon as possible since a progressive drying and deteriorating process starts. This is not an issue for restaurateurs and retailers, since they go through product much faster than an individual.^[6] Home users will typically choose sliced product, be it freshly cut from a deli stand, commercially pre-packaged or vacuum preserved. Jamón is safe to consume as long as the leg is kept in a dry and cool environment and out of direct sunlight, but it must be kept refrigerated once cut away from the leg.^[7]^[8]

Jamón may also be smoked in some regions, where it is used mostly for personal consumption. This form of ham is common in the southern areas of Castile and León as well as in parts of Extremadura. Such a jamón has a harder texture and a smoky-salty flavour.

Though widely available in Spain (even if on the expensive side) and accessible in some countries of the European Union, import duties and trade or food safety restrictions applied to foreign meat products^[9] in international markets may raise prices substantially while creating scarcity, often making jamón a prohibitively expensive product for other countries to import.

There are two main commercial labels for jamón, based on the pig breed and protected designations:

Jamón ibérico is made from the black Iberian pig, and may be consumed internationally as a delicacy.
Jamón serrano (meaning lit. 'sierra ham') includes most other varieties.

Jamón ibérico
A jamón serrano leg from Teruel in a cutting stand

Jamón serrano

The term jamón serrano (lit. 'serrano ham', meaning ham from the sierra, or mountain range) is regularly applied as an umbrella culinary term for all dry-cured jamón produced in Spain,^[10] as opposed to jamón de York, which is cooked whole on the bone.^[11]

It is most precisely applied, though, to jamón produced from white and/or non-Ibérico breeds of pig. This is the most commonly produced and consumed range of jamón in Spain.^[12] The majority of jamones serranos are produced from a landrace breed of white pigs or from commercial breeds such as Duroc. Jamón serrano, described variously as jamón reserva, jamón curado, and jamón extra or any generic jamón nomenclature, is produced from compound-fed white pigs.^{[citation needed]}

Jamón serrano has traditional speciality guaranteed (TSG) status in the EU and the UK.^[13] The TSG certification attests that a particular food product objectively possesses specific characteristics that differentiate it from all others in its category and that its raw materials, composition, or method of production have been consistent for a minimum of 30 years.^[14]

Production

Fresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off, and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called "mountain ham".^[15]

Jamón ibérico

Pork products made from Iberian-breed pigs receive the ibérico/a denomination. As such, jamón ibérico is the dry-cured jamón produced from livestock of these breeds. Ibérico encompasses some of the most expensive ham produced in the world,^[16]^[17] and its fatty marbled texture has made it very popular as a delicacy, with a hard-to-fulfill global demand^[18] comparable to that of kobe beef.^{[citation needed]}

Since jamón ibérico production and export is limited, buyer should beware and not fall victim of bait-and-switch or quality fraud similar to that of olive oil, since it has been estimated that a sizable portion of both local market and exports are not actually ibérico. Spain regulation defines trade labeling for all ibérico products.^[19]

European Union protected designation of origin

Traditional *jamón* marketed in Barcelona, Spain

Under the Common Agricultural Policy of the European Union (EU), certain well-established meat products, including some local jamón and jamón producers, are covered by a protected designation of origin (PDO) or protected geographical indication (PGI):

Jamón de Teruel has PDO status.
Jamón de Los Pedroches has PDO status.
Jamón Dehesa de Extremadura [es] has PDO status.
Jamón de Guijuelo [es] has PDO status.
Jamón de Jabugo [es] from Alájar, Almonaster la Real, Aracena, Aroche, Arroyomolinos de León, Cala, Campofrío, Castaño del Robledo, Cañaveral de León, Corteconcepción, Cortegana, Cortelazor, Cumbres de Enmedio, Cumbres de San Bartolomé, Cumbres Mayores, Encinasola, Fuenteheridos, Galaroza, Higuera de la Sierra, Hinojales, Jabugo, La Granada de Río-Tinto, La Nava, Linares de la Sierra, Los Marines, Puerto Moral, Rosal de la Frontera, Santa Ana la Real, Santa Olalla del Cala, Valdelarco, Zufre has PDO status.^[20]
Jamón de Trevélez [es] from Trevélez, Juviles, Busquístar, Pórtugos, La Tahá, Bubión, Capileira, and Bérchules has PGI status.^[21]

Paleta

The paleta de cerdo or paletilla^[22]^[23] is a product similar to jamón; it is made from the front leg of a pig, instead of the hind leg used for jamón, cured using the same process and consumed in the same way. Since whole legs are sold by weight and paletillas are lighter, they are often marketed towards home consumption.^[6]

A paletilla may be described or marketed as Ibérica when produced from the same livestock as jamón ibérico.^{[citation needed]}

References

^ Yeomans, Jon (2016-10-04). "14 Spanish dishes everyone should try". CNN Travel. Retrieved 2019-10-30.
^ "What to Know About Cooking Methods and Ingredients in Spanish Cuisine". The Spruce Eats. Retrieved 2019-10-30.
^ Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (xv) [Introduction]. New York: Alfred A. Knopf.
^ "Spanish tomato bread with jamón Serrano". BBC Good Food. Retrieved 2019-10-30.
^ ^a ^b ASALE, RAE-. "jamón". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.
^ ^a ^b "Cómo elegir el mejor jamón o paleta | OCU". www.ocu.org (in European Spanish). Retrieved 2019-10-30.
^ "Conservación del jamón". Guía Jamón (in Spanish). Retrieved 2019-10-30.
^ Vega 'Biscayenne', Ana (2016-07-12). "¿Cuánto dura la comida en la nevera?". El País (in Spanish). Retrieved 2019-10-30.
^ "US Customs tosses out $100 worth of gourmet ham couple brought back from Spain". Los Angeles Times. 2015-06-17. Retrieved 2019-10-31.
^ ASALE, RAE-. "jamón". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.
^ Dubroca Galin, Danielle; Flores Garcia, Ángela; Meunier, Valérie Collin; Delbarge, Marc (2010). "In praise of effective export terminology". In Thelen, Marcel; Steurs, Frieda (eds.). Terminology in Everyday Life. John Benjamins Publishing. p. 163. ISBN 978-90-272-2337-1.
^ "INFORME DEL CONSUMO ALIMENTARIO EN ESPAÑA 2018" (PDF). Ministerio de Agricultura, Pesca y Alimentación: 185.
^ EC PDO/PGI/TSG List
^ Tosato, Andrea (2013). "The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed". European Law Journal. 19 (4): 545–576. doi:10.1111/eulj.12040.
^ Bernstein, Michelle; Friedman, Andrew (2008). Cuisine À Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen. Houghton Mifflin Harcourt. p. 4. ISBN 978-0-618-86750-9.
^ Smillie, Susan (2010-01-18). "World's most expensive ham?". The Guardian. ISSN 0261-3077. Retrieved 2019-10-31.
^ Limón, Raúl (2016-03-07). "The world's most expensive ham is from Huelva and costs €4,100 a leg". El País. ISSN 1134-6582. Retrieved 2019-10-31.
^ Burgen, Stephen (2017-11-26). "Spaniards face ham shortage as Chinese market gets taste for jamón ibérico". The Guardian. ISSN 0261-3077. Retrieved 2019-10-31.
^ Núñez, Leticia (2014-02-02). "Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'". Vozpópuli (in European Spanish). Retrieved 2019-10-31.
^ "Por qué el jamón de Jabugo es considerado como uno de los mejores del mundo". Huelva24. Grupo Vocento. 27 September 2023.
^ "La IGP Jamón de Trevélez aumenta un 33% la certificación de piezas en 2021". Agrónoma. 22 April 2022 – via ABC.
^ ASALE, RAE-. "paleta". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.
^ ASALE, RAE-. "paletilla". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.

[1] Yeomans, Jon (2016-10-04). "14 Spanish dishes everyone should try". CNN Travel. Retrieved 2019-10-30.

[2] "What to Know About Cooking Methods and Ingredients in Spanish Cuisine". The Spruce Eats. Retrieved 2019-10-30.

[3] Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (xv) [Introduction]. New York: Alfred A. Knopf.

[4] "Spanish tomato bread with jamón Serrano". BBC Good Food. Retrieved 2019-10-30.

[:1-5] ASALE, RAE-. "jamón". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.

[:0-6] "Cómo elegir el mejor jamón o paleta | OCU". www.ocu.org (in European Spanish). Retrieved 2019-10-30.

[7] "Conservación del jamón". Guía Jamón (in Spanish). Retrieved 2019-10-30.

[8] Vega 'Biscayenne', Ana (2016-07-12). "¿Cuánto dura la comida en la nevera?". El País (in Spanish). Retrieved 2019-10-30.

[9] "US Customs tosses out $100 worth of gourmet ham couple brought back from Spain". Los Angeles Times. 2015-06-17. Retrieved 2019-10-31.

[10] ASALE, RAE-. "jamón". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.

[GalinFlores-Garcia2010-11] Dubroca Galin, Danielle; Flores Garcia, Ángela; Meunier, Valérie Collin; Delbarge, Marc (2010). "In praise of effective export terminology". In Thelen, Marcel; Steurs, Frieda (eds.). Terminology in Everyday Life. John Benjamins Publishing. p. 163. ISBN 978-90-272-2337-1.

[12] "INFORME DEL CONSUMO ALIMENTARIO EN ESPAÑA 2018" (PDF). Ministerio de Agricultura, Pesca y Alimentación: 185.

[13] EC PDO/PGI/TSG List

[14] Tosato, Andrea (2013). "The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed". European Law Journal. 19 (4): 545–576. doi:10.1111/eulj.12040.

[BernsteinFriedman2008-15] Bernstein, Michelle; Friedman, Andrew (2008). Cuisine À Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen. Houghton Mifflin Harcourt. p. 4. ISBN 978-0-618-86750-9.

[16] Smillie, Susan (2010-01-18). "World's most expensive ham?". The Guardian. ISSN 0261-3077. Retrieved 2019-10-31.

[17] Limón, Raúl (2016-03-07). "The world's most expensive ham is from Huelva and costs €4,100 a leg". El País. ISSN 1134-6582. Retrieved 2019-10-31.

[18] Burgen, Stephen (2017-11-26). "Spaniards face ham shortage as Chinese market gets taste for jamón ibérico". The Guardian. ISSN 0261-3077. Retrieved 2019-10-31.

[19] Núñez, Leticia (2014-02-02). "Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'". Vozpópuli (in European Spanish). Retrieved 2019-10-31.

[20] "Por qué el jamón de Jabugo es considerado como uno de los mejores del mundo". Huelva24. Grupo Vocento. 27 September 2023.

[21] "La IGP Jamón de Trevélez aumenta un 33% la certificación de piezas en 2021". Agrónoma. 22 April 2022 – via ABC.

[22] ASALE, RAE-. "paleta". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.

[23] ASALE, RAE-. "paletilla". «Diccionario de la lengua española» - Edición del Tricentenario (in Spanish). Retrieved 2019-10-30.

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@@ Line 1: / Line 1: @@
 {{Short description|Spanish dry-cured ham}}
-{{About|a kind of dry-cured Spanish ham|the Spanish film|Jamón Jamón}}
+{{About|a type of dry-cured Spanish ham|the Spanish film|Jamón Jamón}}
 {{Italics title}}
 {{Infobox food
-|name = ''Jamón''
+| name = ''Jamón''
-|image = File:Despaña jamon carving.jpg
+| image = File:Despaña jamon carving.jpg
+| image_size =
-|caption = ''Jamón''
+| caption =
-|alternate_name = Jamón serrano
+| alternate_name = [[#Jamón serrano|Jamón serrano]]
-|country = [[Spain]]
+| country = [[Spain]]
-|region =
-|creator =
+| region =
+| creator =
-|course = [[Tapas]], [[appetizer]]
+| course = [[Tapas]], [[Hors d'oeuvre|appetiser]]
-|served = Room temperature
+| type =
-|main_ingredient = [[Ham]]
+| served = Room temperature
-|variations = ''[[Jamón Ibérico]]''
+| main_ingredient = [[Ham]]
-|calories =
+| minor_ingredient =
-|other =
+| variations = [[Jamón ibérico]]
 }}
-'''''Jamón''''' ({{IPA-es|xaˈmon}}, pl. ''jamones'') is a kind of [[dry-cured ham]] produced in [[Spain]]. It is one of the most globally recognized food items of [[Spanish cuisine]].<ref>{{Cite web|url=https://www.cnn.com/travel/article/essential-spanish-dishes/index.html|title=14 Spanish dishes everyone should try|first=Jon |last=Yeomans|date=2016-10-04|website=[[CNN Travel]]|language=en|access-date=2019-10-30}}</ref><ref>{{Cite web|url=https://www.thespruceeats.com/an-introduction-to-spanish-food-and-cooking-3083063|title=What to Know About Cooking Methods and Ingredients in Spanish Cuisine|website=The Spruce Eats|language=en|access-date=2019-10-30}}</ref> It is also regularly a component of [[tapas]].<ref>Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (xv) [Introduction]. New York: Alfred A. Knopf.</ref><ref>{{Cite web|url=https://www.bbcgoodfood.com/recipes/spanish-tomato-bread-jamon-serrano|title=Spanish tomato bread with jamón Serrano|website=BBC Good Food|language=en|access-date=2019-10-30}}</ref>
+'''''Jamón''''' ({{IPA|es|xaˈmon|lang}}; {{plural form}}: ''jamones'') is a type of [[Ham#Dry-cured|dry-cured ham]] produced in [[Spain]]. It is one of the most globally recognized food items of [[Spanish cuisine]].<ref>{{Cite web|url=https://www.cnn.com/travel/article/essential-spanish-dishes/index.html|title=14 Spanish dishes everyone should try|first=Jon |last=Yeomans|date=2016-10-04|website=[[CNN Travel]]|language=en|access-date=2019-10-30}}</ref><ref>{{Cite web|url=https://www.thespruceeats.com/an-introduction-to-spanish-food-and-cooking-3083063|title=What to Know About Cooking Methods and Ingredients in Spanish Cuisine|website=The Spruce Eats|language=en|access-date=2019-10-30}}</ref> It is also regularly a component of [[tapas]].<ref>Casas, P. (1985). Introduction. In Tapas, the little dishes of Spain (xv) [Introduction]. New York: Alfred A. Knopf.</ref><ref>{{Cite web|url=https://www.bbcgoodfood.com/recipes/spanish-tomato-bread-jamon-serrano|title=Spanish tomato bread with jamón Serrano|website=BBC Good Food|language=en|access-date=2019-10-30}}</ref>
-Most ''jamón'' is commonly called ''[[#Jamón serrano|jamón serrano]]'' in Spain''.''<ref name=":1" />
+Most ''jamón'' is commonly called [[#Jamón serrano|jamón serrano]] in Spain''.''<ref name=":1" />
-''Jamón'' is the [[Spanish language|Spanish]] word for [[ham]].<ref name=":1">{{Cite web|url=https://dle.rae.es/|title=jamón|last=ASALE|first=RAE-|website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref> As such, other ham products produced or consumed in [[Spanish-speaking countries]] may also be called by this name.
+''Jamón'' is the [[Spanish language|Spanish]] word for '[[ham]]'.<ref name=":1">{{Cite web|url=https://dle.rae.es/|title=jamón|last=ASALE|first=RAE-|website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref> As such, other ham products produced or consumed in [[List of countries and territories where Spanish is an official language|Spanish-speaking countries]] may also be called by this name.
 ==Description==
+[[File:A pile of jamon in Spain, a cured meat. 32 euros each.jpg|thumb|left|A pile of Jamon for sale on special offer in Spain]]
 ''Jamón'' is typically consumed in slices, either manually carved from a pig's hind leg held on a [[Jamonera|''jamonero'' stand]] using a sharp thin slicing knife, or cut from the deboned meat with a [[meat slicer]]. It is also regularly consumed in any shape in small portions.
-As a product, ''jamón'' is similar to Portuguese ''[[presunto]]'' and to Italian ''[[prosciutto]]'', but the production differs by a longer curing phase (up to 18 months), giving a dryer texture, deeper color and stronger flavour.
+As a product, ''jamón'' is similar to [[Portuguese cuisine|Portuguese]] ''[[presunto]]'' and to [[Italian cuisine|Italian]] [[prosciutto]], but the production differs by a longer curing phase (up to 18 months), giving a dryer texture, deeper color and stronger flavour.
-A whole ''jamón'' leg is considerably cheaper by weight than its sliced counterpart because it includes the bone and non-edible fat. Once the external fat layers are removed and the meat is exposed, the product must be consumed as soon as possible since a progressive drying and deteriorating process starts. This is not an issue for [[restaurateur]]s and [[retailers]], since they go through product much faster than an individual.<ref name=":0">{{Cite web|url=https://www.ocu.org/alimentacion/alimentos/informe/jamon-guia-de-compra|title=Cómo elegir el mejor jamón o paleta {{!}} OCU|website=www.ocu.org|language=es-ES|access-date=2019-10-30}}</ref> Home users will typically choose sliced product, be it [[Delicatessen|freshly cut from a deli stand]], [[Food packaging|commercially pre-packaged]] or [[Vacuum packing|vacuum preserved]]. ''Jamón'' is safe to consume as long as the leg is kept in a dry and cool environment and out of direct sunlight, but it must be kept refrigerated once cut away from the leg.<ref>{{Cite web|url=https://www.guia-jamon.com/conservacion-del-jamon|title=Conservación del jamón|website=Guía Jamón|language=es|access-date=2019-10-30}}</ref><ref>{{Cite web|url=https://elcomidista.elpais.com/elcomidista/2016/07/04/articulo/1467616164_661924.html|title=¿Cuánto dura la comida en la nevera?|date=2016-07-12|website=El Comidista|language=es|access-date=2019-10-30}}</ref>
+A whole ''jamón'' leg is considerably cheaper by weight than its sliced counterpart because it includes the bone and non-edible fat. Once the external fat layers are removed and the meat is exposed, the product must be consumed as soon as possible since a progressive drying and deteriorating process starts. This is not an issue for [[restaurateur]]s and [[Retail|retailers]], since they go through product much faster than an individual.<ref name=":0">{{Cite web|url=https://www.ocu.org/alimentacion/alimentos/informe/jamon-guia-de-compra|title=Cómo elegir el mejor jamón o paleta {{!}} OCU|website=www.ocu.org|language=es-ES|access-date=2019-10-30}}</ref> Home users will typically choose sliced product, be it [[Delicatessen|freshly cut from a deli stand]], [[Food packaging|commercially pre-packaged]] or [[Vacuum packing|vacuum preserved]]. ''Jamón'' is safe to consume as long as the leg is kept in a dry and cool environment and out of direct sunlight, but it must be kept refrigerated once cut away from the leg.<ref>{{Cite web|url=https://www.guia-jamon.com/conservacion-del-jamon|title=Conservación del jamón|website=Guía Jamón|language=es|access-date=2019-10-30}}</ref><ref>{{Cite news|url=https://elcomidista.elpais.com/elcomidista/2016/07/04/articulo/1467616164_661924.html|title=¿Cuánto dura la comida en la nevera?|date=2016-07-12|newspaper=El País|language=es|access-date=2019-10-30 |last1=Vega 'Biscayenne' |first1=Ana }}</ref>
-''Jamón'' may also be [[Smoking (food)|smoked]] in some regions, where it is used mostly for personal consumption. This form of ham is common in the southern areas of [[Castile and León]] as well as in parts of [[Extremadura]]. Such a ''jamón'' has a harder texture and a smoky-salty flavour.
+''Jamón'' may also be [[Smoking (cooking)|smoked]] in some regions, where it is used mostly for personal consumption. This form of ham is common in the southern areas of [[Castile and León]] as well as in parts of [[Extremadura]]. Such a ''jamón'' has a harder texture and a smoky-salty flavour.
-Though widely available in [[Spain]] (even if on the expensive side) and accessible in some countries of the [[European Union]], [[import duties]] and [[Import restrictions|trade or food safety restrictions]] applied to foreign meat products<ref>{{Cite web|url=https://www.latimes.com/travel/deals/la-trb-u-s-customs-ham-spain-20150616-story.html|title=US Customs tosses out $100 worth of gourmet ham couple brought back from Spain|date=2015-06-17|website=Los Angeles Times|language=en-US|access-date=2019-10-31}}</ref> in international markets may raise prices substantially while creating scarcity, often making ''jamón'' a prohibitively expensive product for other countries to import.
+Though widely available in [[Spain]] (even if on the expensive side) and accessible in some countries of the [[European Union]], [[Tariff|import duties]] and [[Protectionism|trade or food safety restrictions]] applied to foreign meat products<ref>{{Cite web|url=https://www.latimes.com/travel/deals/la-trb-u-s-customs-ham-spain-20150616-story.html|title=US Customs tosses out $100 worth of gourmet ham couple brought back from Spain|date=2015-06-17|website=Los Angeles Times|language=en-US|access-date=2019-10-31}}</ref> in international markets may raise prices substantially while creating scarcity, often making ''jamón'' a prohibitively expensive product for other countries to import.
-There are two main commercial labels for ''jamón'', based on the [[pig breed]] and [[Geographical indications and traditional specialties in the European Union|protected designations]]:
+There are two main commercial labels for ''jamón'', based on the [[List of pig breeds|pig breed]] and [[Protected designation of origin|protected designations]]:
-* ''[[#Jamón ibérico|Jamón ibérico]]'' is made from the [[black Iberian pig]], and may be consumed internationally as a [[delicacy]].
+* [[#Jamón ibérico|Jamón ibérico]] is made from the [[black Iberian pig]], and may be consumed internationally as a [[delicacy]].
-* ''[[#Jamón serrano|Jamón serrano]]'' (meaning "[[Mountain range|sierra]] ham") includes most other varieties.
+* [[#Jamón serrano|Jamón serrano]] (meaning {{literally|[[Mountain range|sierra]] ham}}) includes most other varieties.
 <gallery widths="200" heights="155">
-File:Pa amb oli con jamón y queso.jpg|''Jamón ibérico''
+File:Pa amb oli con jamón y queso.jpg|[[Jamón ibérico]]
-File:Jamón en jamonera - Zaragoza.jpg|alt=A jamón leg in a cutting stand.|A ''jamón serrano'' leg from [[Teruel]] in a cutting stand
+File:Jamón en jamonera - Zaragoza.jpg|alt=A jamón leg in a cutting stand.|A [[#Jamón serrano|jamón serrano]] leg from [[Teruel]] in a cutting stand
 </gallery>
-== Jamón serrano ==
+==Jamón serrano==
-The term '''''jamón serrano''''' ("serrano ham", ham from the [[wiktionary:sierra|sierra]], or mountain range) is regularly applied as an umbrella culinary term for all [[Ham#Dry-cured|dry-cured ''jamón'']] produced in Spain,<ref>{{Cite web|url=https://dle.rae.es/ |title=jamón |last=ASALE |first=RAE- |website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref> as opposed to ''[[York ham|jamón de York]]'', which is cooked whole on the bone.<ref name="GalinFlores-Garcia2010">{{cite book |last1=Dubroca Galin |first1=Danielle |last2=Flores Garcia |first2=Ángela |last3=Meunier |first3=Valérie Collin |last4=Delbarge |first4=Marc |editor1-last=Thelen |editor1-first=Marcel |editor2-last=Steurs |editor2-first=Frieda |title=Terminology in Everyday Life |date=2010 |publisher=John Benjamins Publishing |isbn=978-90-272-2337-1 |page=163 |url=https://books.google.com/books?id=R69506cvQHQC&pg=PT163 |chapter=In praise of effective export terminology}}</ref>
+The term '''jamón serrano''' ({{literally|serrano ham}}, meaning ham from the [[wiktionary:sierra|sierra]], or mountain range) is regularly applied as an umbrella culinary term for all [[Ham#Dry-cured|dry-cured ''jamón'']] produced in Spain,<ref>{{Cite web|url=https://dle.rae.es/ |title=jamón |last=ASALE |first=RAE- |website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref> as opposed to ''[[York ham|jamón de York]]'', which is cooked whole on the bone.<ref name="GalinFlores-Garcia2010">{{cite book |last1=Dubroca Galin |first1=Danielle |last2=Flores Garcia |first2=Ángela |last3=Meunier |first3=Valérie Collin |last4=Delbarge |first4=Marc |editor1-last=Thelen |editor1-first=Marcel |editor2-last=Steurs |editor2-first=Frieda |title=Terminology in Everyday Life |date=2010 |publisher=John Benjamins Publishing |isbn=978-90-272-2337-1 |page=163 |chapter-url=https://books.google.com/books?id=R69506cvQHQC&pg=PT163 |chapter=In praise of effective export terminology}}</ref>
-It is most precisely applied, though, to ''jamón'' produced from white and/or non-''Ibérico'' breeds of pig. This is the most commonly produced and consumed range of ''jamón'' in Spain.<ref>{{Cite journal|title=INFORME DEL CONSUMO ALIMENTARIO EN ESPAÑA 2018|url=https://www.mapa.gob.es/images/es/20190807_informedeconsumo2018pdf_tcm30-512256.pdf|journal=Ministerio de Agricultura, Pesca y Alimentación|pages=185}}</ref> The majority of ''jamones serranos'' are produced from a [[landrace]] breed of white pigs or from commercial breeds such as [[Duroc pig|Duroc]]. ''Jamón serrano'', described variously as '''''jamón reserva''''', '''''jamón curado''''', and '''''jamón extra''''' or any generic ''jamón'' nomenclature, is produced from compound-fed white pigs.{{Citation needed|date=August 2021}}
+It is most precisely applied, though, to ''jamón'' produced from white and/or non-''Ibérico'' breeds of pig. This is the most commonly produced and consumed range of ''jamón'' in Spain.<ref>{{Cite journal|title=INFORME DEL CONSUMO ALIMENTARIO EN ESPAÑA 2018|url=https://www.mapa.gob.es/images/es/20190807_informedeconsumo2018pdf_tcm30-512256.pdf|journal=Ministerio de Agricultura, Pesca y Alimentación|pages=185}}</ref> The majority of jamones serranos are produced from a [[landrace]] breed of white pigs or from commercial breeds such as [[Duroc pig|Duroc]]. Jamón serrano, described variously as '''''jamón reserva''''', '''''jamón curado''''', and '''''jamón extra''''' or any generic ''jamón'' nomenclature, is produced from compound-fed white pigs.{{Citation needed|date=August 2021}}
-''Jamón serrano'' has [[Protected designation of origin|TSG]] (Traditional Speciality Guaranteed) status in the EU and the UK.<ref>[http://ec.europa.eu/agriculture/foodqual/quali1_en.htm EC PDO/PGI/TSG List]</ref> The TSG certification attests that a particular food product objectively possesses specific characteristics that differentiate it from all others in its category and that its raw materials, composition, or method of production have been consistent for a minimum of 30 years.<ref>{{cite journal|last=Tosato|first=Andrea|year=2013|title=The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed|journal=European Law Journal|volume=19|issue=4|pages=545–576|doi=10.1111/eulj.12040}}</ref>
+Jamón serrano has [[traditional speciality guaranteed]] (TSG) status in the EU and the UK.<ref>[http://ec.europa.eu/agriculture/foodqual/quali1_en.htm EC PDO/PGI/TSG List]</ref> The TSG certification attests that a particular food product objectively possesses specific characteristics that differentiate it from all others in its category and that its raw materials, composition, or method of production have been consistent for a minimum of 30 years.<ref>{{cite journal|last=Tosato|first=Andrea|year=2013|title=The Protection of Traditional Foods in the EU: Traditional Specialities Guaranteed|journal=European Law Journal|volume=19|issue=4|pages=545–576|doi=10.1111/eulj.12040}}</ref>
-=== Production ===
+===Production===
-Fresh [[ham]]s are trimmed and cleaned, then stacked and covered with [[salt]] for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off, and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (''secaderos'') are usually built at higher elevations, which is why the ham is called “mountain ham”.<ref name="BernsteinFriedman2008">{{cite book |last1=Bernstein |first1=Michelle |last2=Friedman |first2=Andrew |title=Cuisine À Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen |year=2008 |publisher=Houghton Mifflin Harcourt |isbn=978-0-618-86750-9 |page=4 |url=https://books.google.com/books?id=CYubBiCDBg4C&pg=PA4 |language=en}}</ref>
+Fresh [[ham]]s are trimmed and cleaned, then stacked and covered with [[salt]] for about two weeks to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off, and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to 18 months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (''secaderos'') are usually built at higher elevations, which is why the ham is called "mountain ham".<ref name="BernsteinFriedman2008">{{cite book |last1=Bernstein |first1=Michelle |last2=Friedman |first2=Andrew |title=Cuisine À Latina: Fresh Tastes and a World of Flavors from Michy's Miami Kitchen |year=2008 |publisher=Houghton Mifflin Harcourt |isbn=978-0-618-86750-9 |page=4 |url=https://books.google.com/books?id=CYubBiCDBg4C&pg=PA4 |language=en}}</ref>
-== Jamón ibérico ==
+==Jamón ibérico==
 {{Main|Jamón ibérico}}
-[[File:Barcelona Mercat Boqueria 9 (8271967087).jpg|thumb|alt=|Retail ''jamón ibérico'' in [[Barcelona]]]]
+[[File:Barcelona Mercat Boqueria 9 (8271967087).jpg|thumb|alt=|Retail [[jamón ibérico]] in [[Barcelona]], Spain]]
-Pork products made from [[Black Iberian pig|Iberian-breed pigs]] receive the ''ibérico/a'' denomination. As such, '''''jamón ibérico''''' is the [[Ham#Dry-cured|dry-cured ''jamón'']] produced from livestock of these breeds. ''Ibérico'' encompasses some of the most expensive [[ham]] produced in the world,<ref>{{Cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/18/worlds-most-expesive-ham-jamon|title=World's most expensive ham?|last=Smillie|first=Susan|date=2010-01-18|work=The Guardian|access-date=2019-10-31|language=en-GB|issn=0261-3077}}</ref><ref>{{Cite news|url=https://elpais.com/elpais/2016/03/07/inenglish/1457342056_191303.html|title=The world’s most expensive ham is from Huelva and costs €4,100 a leg|last=Limón|first=Raúl|date=2016-03-07|work=El País|access-date=2019-10-31|language=en|issn=1134-6582}}</ref> and its fatty [[Marbled meat|marbled]] texture has made it very popular as a [[delicacy]], with a hard to fulfill global demand<ref>{{Cite news|url=https://www.theguardian.com/world/2017/nov/26/spaniards-face-ham-shortage-as-chinese-market-gets-taste-for-jamon-iberico|title=Spaniards face ham shortage as Chinese market gets taste for jamón ibérico|last=Burgen|first=Stephen|date=2017-11-26|work=The Guardian|access-date=2019-10-31|language=en-GB|issn=0261-3077}}</ref> comparable to that of [[kobe beef]].{{Citation needed|date=August 2021}}
+Pork products made from [[Black Iberian pig|Iberian-breed pigs]] receive the ''ibérico/a'' denomination. As such, '''[[jamón ibérico]]''' is the [[Ham#Dry-cured|dry-cured ''jamón'']] produced from livestock of these breeds. ''Ibérico'' encompasses some of the most expensive [[ham]] produced in the world,<ref>{{Cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2010/jan/18/worlds-most-expesive-ham-jamon|title=World's most expensive ham?|last=Smillie|first=Susan|date=2010-01-18|work=The Guardian|access-date=2019-10-31|language=en-GB|issn=0261-3077}}</ref><ref>{{Cite news|url=https://elpais.com/elpais/2016/03/07/inenglish/1457342056_191303.html|title=The world's most expensive ham is from Huelva and costs €4,100 a leg|last=Limón|first=Raúl|date=2016-03-07|work=El País|access-date=2019-10-31|language=en|issn=1134-6582}}</ref> and its fatty [[Marbled meat|marbled]] texture has made it very popular as a [[delicacy]], with a hard-to-fulfill global demand<ref>{{Cite news|url=https://www.theguardian.com/world/2017/nov/26/spaniards-face-ham-shortage-as-chinese-market-gets-taste-for-jamon-iberico|title=Spaniards face ham shortage as Chinese market gets taste for jamón ibérico|last=Burgen|first=Stephen|date=2017-11-26|work=The Guardian|access-date=2019-10-31|language=en-GB|issn=0261-3077}}</ref> comparable to that of [[kobe beef]].{{Citation needed|date=August 2021}}
-Since ''jamón ibérico'' production and export is limited, [[Buyer Beware|buyer should beware]] and not fall victim of [[bait-and-switch]] or [[Olive oil regulation and adulteration#Investigations, incidents, and recalls|quality fraud similar to that of olive oil]], since it has been estimated that a sizable portion of both local market and exports are not actually ''ibérico''. Spain regulation defines trade labeling for all ''ibérico'' products.<ref>{{Cite web|url=https://www.vozpopuli.com/actualidad/sociedad/Jamon_iberico-Miguel_Arias_Canete-Fraudes-Jamon-Etiquetado-Guijuelo-Ministerio_de_Agricultura-Los_Pedroches_0_666533395.html|title=Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'|last=Núñez|first=Leticia|date=2014-02-02|website=Vozpópuli|language=es-ES|access-date=2019-10-31}}</ref>
+Since jamón ibérico production and export is limited, [[Caveat emptor|buyer should beware]] and not fall victim of [[bait-and-switch]] or [[Olive oil regulation and adulteration#Investigations, incidents, and recalls|quality fraud similar to that of olive oil]], since it has been estimated that a sizable portion of both local market and exports are not actually ''ibérico''. Spain regulation defines trade labeling for all ''ibérico'' products.<ref>{{Cite web|url=https://www.vozpopuli.com/actualidad/sociedad/Jamon_iberico-Miguel_Arias_Canete-Fraudes-Jamon-Etiquetado-Guijuelo-Ministerio_de_Agricultura-Los_Pedroches_0_666533395.html|title=Que no te engañen con el jamón: la nueva ley que regula el ibérico se queda 'coja'|last=Núñez|first=Leticia|date=2014-02-02|website=Vozpópuli|language=es-ES|access-date=2019-10-31}}</ref>
-== European Union protected designation of origin ==
+==European Union protected designation of origin==
 {{Unreferenced section|date=August 2021}}
-[[File:Jamon barcelona.jpg|thumb|Traditional jamon marketed in Barcelona.]]
+[[File:Jamon barcelona.jpg|thumb|Traditional ''jamón'' marketed in Barcelona, Spain]]
-Under the [[Common Agricultural Policy]] of the [[European Union]] (EU), certain well-established meat products, including some local ''jamón'' and ''jamón'' producers, are covered by a [[Geographical indications and traditional specialities in the European Union|protected designation of origin]] (PDO) or [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|protected geographical indication]] (PGI):
+Under the [[Common Agricultural Policy]] of the [[European Union]] (EU), certain well-established meat products, including some local ''jamón'' and ''jamón'' producers, are covered by a [[Geographical indications and traditional specialities in the European Union|protected designation of origin]] (PDO) or protected geographical indication (PGI):
-* ''Jamón de [[Teruel (Cortes of Aragon constituency)|Teruel]]'' has PDO status.
+* ''Jamón de Teruel'' has PDO status.
 * ''Jamón de [[Los Pedroches]]'' has PDO status.
-* ''Jamón [[Dehesa de Extremadura]]'' has PDO status.
+* ''{{ill|Jamón Dehesa de Extremadura|es|Dehesa de Extremadura}}'' has PDO status.
-* ''Jamón de [[Guijuelo]]'' has PDO status.
+* ''{{ill|Jamón de Guijuelo|es}}'' has PDO status.
+* ''{{ill|Jamón de Jabugo|es|Denominación de origen protegida Jabugo}}'' from [[Alájar]], [[Almonaster la Real]], [[Aracena]], [[Aroche]], [[Arroyomolinos de León]], [[Cala, Spain|Cala]], [[Campofrío]], [[Castaño del Robledo]], [[Cañaveral de León]], [[Corteconcepción]], [[Cortegana]], [[Cortelazor]], [[Cumbres de Enmedio]], [[Cumbres de San Bartolomé]], [[Cumbres Mayores]], [[Encinasola]], [[Fuenteheridos]], [[Galaroza]], [[Higuera de la Sierra]], [[Hinojales]], [[Jabugo]], [[La Granada de Río-Tinto]], [[La Nava]], [[Linares de la Sierra]], [[Los Marines]], [[Puerto Moral]], [[Rosal de la Frontera]], [[Santa Ana la Real]], [[Santa Olalla del Cala]], [[Valdelarco]], [[Zufre]] has PDO status.<ref>{{Cite web|website=Huelva24|date=27 September 2023|title=Por qué el jamón de Jabugo es considerado como uno de los mejores del mundo|publisher=[[Grupo Vocento]]|url=https://www.huelva24.com/gastronomia/jamon-jabugo-considerado-mejores-mundo-20230927121039-nth.html}}</ref>
-* ''Jamón de [[Huelva]]'' has PDO status.
+* ''{{ill|Jamón de Trevélez|es}}'' from [[Trevélez]], [[Juviles]], [[Busquístar]], [[Pórtugos]], [[La Tahá]], [[Bubión]], [[Capileira]], and [[Bérchules]] has PGI status.<ref>{{Cite web|website=Agrónoma|date=22 April 2022|title=La IGP Jamón de Trevélez aumenta un 33% la certificación de piezas en 2021|via=[[ABC (Spain)|ABC]]|url=https://sevilla.abc.es/agronoma/noticias/ganaderia/porcina/igp-jamon-trevelez-certificacion-2021/}}</ref>
-* ''Jamón de [[Trevélez]]'' has PGI status.
-==Paleta==
+==''Paleta''==
+[[File:Jamon Jabugo paleta 2.jpg|thumb|A ''paletilla'' from [[Jabugo]], Huelva]]
 The ''paleta de cerdo'' or ''paletilla''<ref>{{Cite web|url=https://dle.rae.es/|title=paleta|last=ASALE|first=RAE-|website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref><ref>{{Cite web|url=https://dle.rae.es/ |title=paletilla |last=ASALE |first=RAE- |website=«Diccionario de la lengua española» - Edición del Tricentenario|language=es|access-date=2019-10-30}}</ref> is a product similar to ''jamón''; it is made from the front leg of a pig, instead of the hind leg used for ''jamón'', cured using the same process and consumed in the same way. Since whole legs are sold by weight and ''paletillas'' are lighter, they are often marketed towards home consumption.<ref name=":0" />
-A ''paletilla'' may be described or marketed as ''Ibérica'' when produced from the same [[livestock]] as ''jamón ibérico''.{{Citation needed|date=August 2021}}
+A ''paletilla'' may be described or marketed as ''Ibérica'' when produced from the same [[livestock]] as [[jamón ibérico]].{{Citation needed|date=August 2021}}
-[[File:Jamon Jabugo paleta 2.jpg|thumb|A ''paletilla'' from [[Jabugo]], [[Huelva]]|alt=]]
 ==See also==
+{{Commons category-inline}}
-{{Portal|Food}}
+{{Portal|Spain|Food}}
-* [[Curing (food preservation)]]
-* [[Ham]]
-* [[Lacón Gallego]]
-* {{annotated link|List of hams}}
-* [[List of dried foods]]
 * [[Spanish cuisine]]
+* [[List of hams]]
+* [[List of dried foods]]
+* [[Curing (food preservation)]]
 ==References==
 {{Reflist}}
-{{commons category}}
-{{ham|state=expanded}}
+{{Ham|state=expanded}}
 {{DEFAULTSORT:Jamon}}

v t e Ham
Types of ham	Ammerländer Schinken Anfu ham Bayonne ham Black Forest ham Chipped chopped ham Country ham Elenski but Gammon Jamón serrano Jamón ibérico Jinhua ham Lacón Gallego Njeguški pršut Presunto Prosciutto Valle d'Aosta Jambon de Bosses Rugao ham Smithfield ham Speck Speck Alto Adige Westphalian ham Xuanwei ham
Ham dishes	Croque monsieur Christmas ham Fläsklägg med rotmos Francesinha Ham salad Ham sandwich Ham and egg bun Limerick ham Stuffed ham
Ham producers	Beher Boar's Head Provision Company Cargill E. M. Todd Company Hormel Foods Meat Products of India Oscar Mayer Smithfield Foods The Honey Baked Ham Company
Related articles	Bacon Charcuterie Dried meat Ham sausage Turkey ham
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