Jamon Iberica de Bellota

I’ve just spent a glorious 3 days in Spain. Some of it on a pig farm. But, why?! I was exploring the wonderful world of what is often described as the world’s best ham -  Jamon Iberica de Bellota of Spain. My personal favourite, rich and succulent with a heady aroma, it is produced from the acorn fed black pig in Spain.

These critters are small (for pigs), and are actually more similar to wild boars. They love acorns, and when they are in season eat lots of them. So many, that in the last 3 months of their 18 month lives they can put on up to 40kg piece. The farm and factory that I visited, was part of a network of small farms outside Seville, and one factory called Sierra de Sevilla that processes all of the meat. This particular farm had only 300 pigs on 900 hectares, that’s 3 hectares each. A lot of space for each pig, and a lot of acorns for them to munch on too. 

It was really lovely, and I can honestly say that these pigs have a great life. When I compare their existence to mine in my small London flat, I felt like I was the battery hen aspiring for their lifestyle.  It made it a little easier when it came to eating their relatives a little later - they are very cute, as you can see from the photograph. 

At 18 months, the pigs are – well – processed, and the legs and shoulders are cured to become the jamon ibierico de bellota over a number of years. The other meat becomes chorizo and morcilla (Spanish blood sausage), and other cured pork products. 

Walls of jamon with the most insanely addictive smell greeted us. I stood and soaked it all in. Chorizo as mentioned before too, but healthier chorizo, how can that be so? Well let me tell you. 

It seems surprising, but all of this chomping on acorns makes for a healthier fat. Much of the fat of this particular ham is oleic acid, a monounsaturated fatty acid that has been shown to lower LDL (bad) cholesterol and raise HDL (good) cholesterol. It’s also present in olive oil.

So there you go. It’s expensive but it’s delicious, ethical (they are very happy well raised pigs) and the healthiest ham you can eat. I know what I will be ordering when next in a Spanish restaurant. 

A quick note on the trip, Hospes Las Casas del Rey de Baeza Hotel in Seville organise bespoke Jamon weekends on request where you visit the farm and the factory and eat lots of delicious food.