Glossary: iberico ham

Iberian ham [ee-BHAY-ree-koh] The highest quality dry-cured ham produced in Spain, where it's known as JamA³n Iberico. It's taken from the hind leg of Spanish Iberico pigs. These pigs, which are raised solely in the southwest of the Iberian Peninsula, are considered to be of higher quality than the white pigs used to produce Spain's serrano ham. Iberico ham comes in three grades that relate to how the pigs are fed. The highest quality hams are called JamA³n Iberico de Bellota or JamA³n Iberico de Montanera, and are produced from free-range pigs that feed for 6 months (a period called the montanera) on whatever's in the pastures, particularly acorns. During the last few months before slaughter the pig's diet consists solely of acorns. The middle quality level is JamA³n Iberico de Recebo'"pigs that spend time in the pasture and then are fed a mixed diet of grains and acorns. The final quality level is called simply JamA³n Iberico or JamA³n de Pata Negra, the latter meaning 'black leg'

From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.