Summary

Ibérico Ham: The Most Expensive Meat in the World

Ibérico ham, also known as jamón Ibérico, is a type of cured meat that originates from the Iberian Peninsula, specifically from the southern and western regions of Spain and Portugal.

What Makes Ibérico Ham Special?

It is made from the rear leg of the black Iberian pig, a special breed that feeds on acorns, which gives the ham its unique flavor.
The pigs are raised in an ecosystem known as the dehesa, where they roam freely and feed on acorns, olives, nuts, and berries.
The ham is cured for a minimum of two years, which allows it to develop its distinctive flavor and texture.

The Production Process

The production process of Ibérico ham involves several stages, including:

Salting: The legs are buried in salt for 15 to 20 days to draw out moisture and preserve the meat.
Temperature-controlled room: The legs are stored in a temperature-controlled room for two months to slow down the curing process.
Airy room: The legs are moved to an airy room for six to nine months to allow them to dry and develop their flavor.
Cellar: The final stage of curing takes place in a cellar, where the legs are stored for a minimum of two years to reach their peak flavor.

Labeling and Grading

Ibérico ham is labeled and graded according to its origin, breed, and quality. The most expensive and highest-grade ham is labeled with a black label, indicating that it is 100% Iberian pure breed.

Tasting and Serving

Ibérico ham is typically served thinly sliced and carved using a specific technique. It is known for its nutty flavor, tender texture, and rich, buttery fat. The ham is often served as a delicacy and is considered a luxury food item.

Key Vocabulary

Term	Definition	Example Usage
Ibérico Ham	A type of cured meat from the Iberian Peninsula, made from the rear leg of the black Iberian pig.	The restaurant served Ibérico Ham as an appetizer, sliced thinly and paired with olives.
Dehesa	An ecosystem where Iberian pigs roam freely and feed on acorns, olives, nuts, and berries.	The dehesa provides a unique environment for the pigs to develop their distinctive flavor.
Curing	The process of preserving and flavoring the ham, which involves salting, temperature control, and aging.	The curing process of Ibérico Ham takes a minimum of two years to complete.
Black Label	A label indicating that the ham is 100% Iberian pure breed and of the highest quality.	The Black Label Ibérico Ham is considered a luxury food item and is highly prized for its quality.
Iberian Pig	A special breed of pig that feeds on acorns and is used to produce Ibérico Ham.	The Iberian Pig is raised in a dehesa to develop its unique flavor and texture.
Saling	The process of burying the legs of the pig in salt to draw out moisture and preserve the meat.	The saling process is an essential step in the production of Ibérico Ham.
Temperature-Controlled Room	A room where the legs of the pig are stored at a controlled temperature to slow down the curing process.	The temperature-controlled room is used to slow down the curing process and develop the flavor of the ham.
Airy Room	A room where the legs of the pig are stored to allow them to dry and develop their flavor.	The airy room is an essential step in the production of Ibérico Ham, allowing the ham to develop its distinctive flavor.
Cellar	A room where the legs of the pig are stored for a minimum of two years to reach their peak flavor.	The cellar is the final stage of the curing process, where the ham is allowed to age and develop its full flavor.

Watch The Video

https://www.youtube.com/watch?v=1xcqXBGv5DM

Why Spanish Iberian Ham Is The World’s Most Expensive Cured Meat | Regional Eats

Vocabulary Quiz

1. Which word means ‘a type of pig that feeds on acorns and is used to make Ibérico ham’?

A) Dehesa
B) Black Iberian pig
C) Jamón Ibérico
D) Acorn-fed breed

2. What is the term for the ecosystem where the black Iberian pigs are raised?

A) Cellar
B) Airy room
C) Dehesa
D) Temperature-controlled room

3. Which stage of the production process involves burying the legs in salt for 15 to 20 days?

A) Curing
B) Saling
C) Drying
D) Grading

4. What is the label given to the most expensive and highest-grade Ibérico ham?

A) White label
B) Red label
C) Black label
D) Gold label

5. How is Ibérico ham typically served?

A) Thickly sliced and grilled
B) Thinly sliced and carved
C) Boiled and mashed
D) Fried and crispy

Answer Key:

1. B
2. C
3. B
4. C
5. B

Grammar Focus

Grammar Focus: The Use of Passive Voice in Descriptive Texts

The passive voice is a grammatical construction where the subject of a sentence receives the action described by the verb. In the context of descriptive texts, such as the one about Ibérico ham, the passive voice is often used to focus on the process or the product rather than the doer of the action. For example, in the sentence “The legs are buried in salt for 15 to 20 days to draw out moisture and preserve the meat,” the focus is on the legs (the subject) and the action of being buried in salt (the passive voice construction). This grammatical structure is useful for describing processes, such as the production of Ibérico ham, where the emphasis is on what happens to the product rather than who performs the actions. The passive voice can also contribute to a more formal tone, which is suitable for informative and descriptive texts.

Grammar Quiz:

Choose the correct form of the verb in parentheses to complete each sentence in the passive voice.

The Ibérico ham is made makes is being made made from the rear leg of the black Iberian pig.
The pigs are raised raise are being raised raised in an ecosystem known as the dehesa.
The ham cures is cured is being cured cure for a minimum of two years.
The legs are stored store are being stored stored in a temperature-controlled room for two months.
The final stage of curing takes is taken is being taken take place in a cellar.

Answer Key:

is made
are raised
is cured
are stored
takes