JAMON

JAMÓN:

The jamón serrano (Serrano Ham) comes from the white pig. The regional appellations of Spanish Serrano ham include the following:

• Cured ham of Trevélez, cured at least 1,200 meters above sea level. Cured hams from Trevélez are qualified to be among the “sweetest” cured hams due to the low degree of salting necessary for the drying and maturing processes to succeed properly. This is caused by the north winds coming from the high tips of Sierra Nevada.
• Teruel is cured at least 800 meters above sea level, with a minimum of a year of curing and aging
• Jamón Ibérico (Iberian ham) comes from the black Iberian Pig, and is also classified depending on the amount of acorns they eat, which determines the ham quality. Spanish regulators^[9] recognize three qualities:
  
  • Jamón Ibérico Cebo hogs are fed only commercial feed.
  • Jamón Ibérico Cebo Campo hogs are fed only commercial feed.
  • Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.
  • Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas), the most famous.
  

  

  Ham of Guijuelo, regional appellations (D.O.)
  The regional appellations (D.O.) of Iberian ham include the following:
  
  • 'D.O. Los Pedroche' with Protected Denomination of Origin, from Córdoba (Andalusia).
  • 'D.O. Jamón de Huelva' and Jabugo, a full-flavored ham made in Huelva (Andalusia). Jabugo is a small village in Huelva.^[10]
  • 'D.O. Guijuelo', in the province of Salamanca, in the cities of Guijuelo, Gredos and Béjar.
  • 'D.O. Dehesa de Extremadura', made in Cáceres and Badajoz.

fuente: wikipedia