Jamón ibérico

Jamón ibérico

Jamón ibérico
Alternative names	Pata negra
Course	Appetiser
Place of origin	Spain and Portugal
Serving temperature	Room temperature
Main ingredients	Ham
Variations	Jamón serrano

Jamón ibérico (Spanish: [χaˈmon iˈβeɾiko]; Portuguese: presunto ibérico [pɾɨˈzũtu iˈβɛɾiku]), "Iberian ham", is a type of cured ham produced in Spain and Portugal. According to Spain's Denominación de Origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico.

The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the Black Iberian Pig is typically found in the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz (Protected Denomination of Origin Dehesa de Extremadura), Seville, Córdoba (Protected Denomination of Origin Valle de Los Pedroches) and Huelva (Denomination of Origin Huelva). In Portugal the central and southern regions have an abundance of this species, with a predilection for the Alentejo region. In Portugal, the Black Iberian Pig is commonly referred to as porco preto ibérico or porco alentejano. The Black Iberian Pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of Ourique.

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