Place it on your toast with a drizzle of olive oil and you have breakfast.<\/span><\/h3>\r\n\r\n\r\n\r\nAdd it to eggs and potatoes for a memorable lunch. On its own with a glass of sherry? The most perfect aperitif. <\/span><\/p>\r\n\r\n\r\n\r\nNo one would plan a wedding without it. Christmas would lose its magic if there wasn’t at least one big plate of it on the dinner table.<\/span><\/p>\r\n\r\n\r\n\r\nIts power is such that it can turn many vegetarians into carnivores for a few unforgettable seconds.<\/span><\/p>\r\n\r\n\r\n\r\nWhat is this legendary bite? Spanish cured ham, of course!<\/span><\/p>\r\n\r\n\r\n\r\nIn Spain, nothing is more loved than <\/span>jam\u00f3n<\/span><\/i>, and we\u2019ve got the numbers to prove it. The country produces over 40 million legs of ham each year, and it\u2019s estimated that the average Spaniard eats almost 5 kilograms of the tasty stuff every year.<\/span><\/p>\r\n\r\n\r\n\r\n\r\n\r\nClick to expand<\/a> or embed<\/a> this image on your site<\/em><\/p>\r\n\r\n\r\n\r\nLegend vs. history<\/span><\/h2>\r\n\r\n\r\n\r\nSo how did this iconic food come to be?<\/span><\/p>\r\n\r\n\r\n\r\nLegend has it that <\/span>jam\u00f3n <\/span><\/i>was born after a clumsy pig fell in a particularly salty stream and drowned. Not wanting to waste the meat, the villagers roasted it for dinner and discovered that the hind leg tasted especially delicious.<\/span><\/p>\r\n\r\n\r\n\r\nIf history books seem to disagree about who really did first start curing pig legs, most are clear that ham was already considered a delicacy in Roman times. In those days, it was exported throughout the Empire, and reserved only for the elite.<\/span><\/p>\r\n\r\n\r\n\r\nAfter the year 711, when the Islamic Moors first started conquering Spain, <\/span>jam\u00f3n <\/span><\/i>became a Christian symbol and a tool of resistance. In the late 15th century, as Muslims and Jews were either expelled from Spain, forced to convert to Christianity, or burned at the stake, eating pork (something forbidden in both the Quran and the Torah) became a matter of life and death. Hanging a <\/span>jam\u00f3n <\/span><\/i>by your window would show nosy inspectors of the Holy Inquisition that you had let go of your old beliefs, and thus could literally save your skin. <\/span><\/p>\r\n\r\n\r\n\r\nThis legacy has carried over to the present day, with ham remaining a staple of everyday life in Spain.<\/span><\/p>\r\n\r\n\r\n\r\n![\"Jam\u00f3n](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/4280320016_99d32506bc_o-1.jpg\")
Spain’s true gastronomic gem.<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nThe best ham in the world<\/span><\/h2>\r\n\r\n\r\n\r\nWhen it comes to <\/span>jam\u00f3n<\/span><\/i>, it\u2019s important to bear in mind that from one hind leg to the next, quality can vary a great deal. Not every ham gets to be the best ham in the world.<\/span><\/p>\r\n\r\n\r\n\r\nSerrano ham, for example, is nearly always the result of intensive farming.<\/span><\/p>\r\n\r\n\r\n\r\n\u201cIt\u2019s a more basic ham, from a common pig. Most people buy it for everyday breakfast,\u201d explains jam\u00f3n<\/em> expert Gema Alastuey.<\/span><\/p>\r\n\r\n\r\n\r\nIn <\/span>Corta y Cata<\/span><\/a>, her bright, eye-catching stall in the <\/span>Mercado de la Encarnaci\u00f3n<\/span><\/a>, Gema specializes in cured products of the finest quality. Moving on from the serrano ham, she shows us her absolute best <\/span>jam\u00f3n<\/span><\/i>: a<\/span> jam\u00f3n ib\u00e9rico de bellota<\/span><\/i>, the cr\u00e8me de la cr\u00e8me of <\/span>jam\u00f3n<\/span><\/i>. This culinary masterpiece makes anything prosciutto or serrano pale in comparison.<\/span><\/p>\r\n\r\n\r\n\r\n![\"Gema](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/jamoCC81n-ibeCC81rico-Gema-corta-y-cata-seville.jpg\")
Gema started working on her family’s pig farm in Huelva when she was 17. Today, she runs our favorite jam\u00f3n<\/em> stall in Mercado de la Encarnaci\u00f3n. Suffice it to say that when it comes to ham, she knows her stuff.<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nThe “recipe” for the world’s best ham<\/span><\/h2>\r\n\r\n\r\n\r\nIt may sound straightforward: First, take a purebred Iberian pig. Let it roam freely on a natural diet of grass, and acorns. Sacrifice it in stress-free conditions. Bury its hind leg in Atlantic sea salt and hang to dry. When ready to eat, keep at room temperature, slice by hand, and serve immediately. <\/span><\/p>\r\n\r\n\r\n\r\nThe result: the most exquisite ham you’ve ever tasted. A melt-in-your-mouth square of intense, nutty aromas and salted goodness.<\/span><\/p>\r\n\r\n\r\n\r\nIf we tricked you into believing that making<\/span> jam\u00f3n ib\u00e9rico de bellota<\/span><\/i> is an easy process, a simple look at the price tag will convince you otherwise. With prices often reaching way above \u20ac600 a piece, it\u2019s clear that much time, care and expertise goes into making this particular kind of <\/span>jam\u00f3n <\/span><\/i>taste as outstanding as it does.<\/span><\/p>\r\n\r\n\r\n\r\n![\"Jam\u00f3n](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/jamon-vermouth-2.jpg\")
This seemingly simple aperitif is the result of a years-long curing process.<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nThere are actually three main factors that determine the quality and price of a <\/span>jam\u00f3n ib\u00e9rico<\/span><\/i>:<\/span><\/p>\r\n\r\n\r\n\r\n1. The pig\u2019s heritage<\/span><\/h3>\r\n\r\n\r\n\r\nJam\u00f3n ib\u00e9rico<\/span><\/i> comes from Iberian pigs: a dark-skinned, black-hoofed breed that is native to Spain and Portugal. On top of their superb flavor, they also have a unique genetic structure that enables them to store fat in muscle tissue. The result is a soft and silky texture, with fat marbled all throughout the meat. <\/span><\/p>\r\n\r\n\r\n\r\nTo receive its <\/span>ib\u00e9rico <\/span><\/i>status, a pig must be at least 50% Iberian. The better its pedigree, the higher you should expect to pay.<\/span><\/p>\r\n\r\n\r\n\r\n![\"Jam\u00f3n](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/sharing-tapas-jamon-1.jpg\")
It’s tempting to want to hog the whole plate for yourself, but jam\u00f3n<\/em> is even better when shared!<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n2. The pig\u2019s diet and lifestyle <\/span><\/h3>\r\n\r\n\r\n\r\nIf the label on your ham indicates that the <\/span>jam\u00f3n <\/span><\/i>is<\/span> \u201cde bellota,\u201d <\/span><\/i>you\u2019re in for something special. <\/span><\/p>\r\n\r\n\r\n\r\nThese two little words tell us that not only was the animal raised free-range in the <\/span>dehesa <\/span><\/i>(ancient oak meadows found in Western Spain), but that it dined on a natural diet of grass, roots, insects, and most importantly, acorns (<\/span>bellotas<\/span><\/i>).<\/span><\/p>\r\n\r\n\r\n\r\nIn the winter months, pigs roaming the <\/span>dehesa <\/span><\/i>will eat around seven kilograms of acorns a day. Those precious nuts are what gives the meat its intense aroma. Being rich in oleic acid, they make the unsaturated fat healthy and flavorful. Every week, <\/span>new studies<\/span><\/a> are published to prove that acorn-fed <\/span>jam\u00f3n <\/span><\/i>really does keep the doctor away!<\/span><\/p>\r\n\r\n\r\n\r\n![\"Iberian](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/jamon-iberico-de-bellota-dehesa-pigs-ham-1.jpg\")
Iberian pigs roaming the dehesa<\/em> for their favorite food: acorns. Photo credit: @sophieinseville<\/a><\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\n3. The curing process<\/span><\/h3>\r\n\r\n\r\n\r\nNot to be underestimated, the curing process is evidence that good things come to those who wait\u2026 at least two years! In fact, most Iberian hams are dry-cured for an average of 3-4 years, and some have even been known to exceed 6 years of curing time.<\/span><\/p>\r\n\r\n\r\n\r\n![\"Jam\u00f3n](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/jamon-plate-2-1.jpg\")
This kind of perfection takes time!<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nHow to choose your ham<\/span><\/h2>\r\n\r\n\r\n\r\nAs a fervent defender of her region, Gema assures us that the best <\/span>jam\u00f3n <\/span><\/i>hails from the Huelva area in southwestern Spain. According to the experts, <\/span>Huelva<\/span><\/a> boasts an ideal climate, with a level of humidity that is ideal for curing. <\/span><\/p>\r\n\r\n\r\n\r\nMore importantly, the area is known to follow only natural methods of dry-curing. Farmers from other regions often resort to fans to speed up the process, resulting in the ham losing its aromas. In Huelva, Gema tells us, \u201cHam masters are paid to open and close windows depending on the wind. Nothing more. This undeniably takes longer, but the <\/span>jam\u00f3n <\/span><\/i>ages better and retains all the intensity of its flavors.\u201d<\/span><\/p>\r\n\r\n\r\n\r\nWith so much to look out for, picking a good <\/span>jam\u00f3n <\/span><\/i>might seem like an impossible task. Luckily, in 2014, Spain simplified its labeling system to offer more transparency to consumers. <\/span>Ib\u00e9rico <\/span><\/i>hams are now divided into 4 distinct categories, easily identified thanks to the colored tag that they must wear near their hoof. <\/span><\/p>\r\n\r\n\r\n\r\n- White tag: From crossbred pigs that were fed grains and raised indoors.<\/span><\/li>
- Green tag: From free-range crossbred pigs that were mainly fed grains. <\/span><\/li>
- Red tag: From free-range crossbred pigs that fed on acorns and natural resources from the dehesa<\/em>. <\/span><\/li>
- Black tag: The highest quality of <\/span>jam\u00f3n<\/span><\/i>, from free-range 100% <\/span>ib\u00e9rico <\/span><\/i>breed pigs that fed on acorns and natural resources from the dehesa<\/em>.<\/span><\/li><\/ul>\r\n\r\n\r\n\r\n
![\"When](\"https:\/\/assets2.devourtours.com\/wp-content\/uploads\/jamon-iberico-de-bellota-leg-1.jpg\")
Jam\u00f3n ib\u00e9rico de bellota<\/em>: the best of the best!<\/figcaption><\/figure><\/div>\r\n\r\n\r\n\r\nSo there you have it. If you listen to Gema\u2019s advice, \u201cthe best ham in the world is <\/span>jam\u00f3n ib\u00e9rico de bellota 100%<\/span><\/i>, from Huelva, sliced by hand with <\/span>jamor.<\/span><\/i>\u201d<\/span><\/p>\r\n\r\n\r\n\r\nJamor<\/span><\/i>? \u201cWhen we work with <\/span>jam\u00f3n<\/span><\/i>, we do it with much love. <\/span>Mucho amor<\/span><\/i>. We call it <\/span>jamor.<\/span><\/i>\u201d<\/span><\/p>\r\n\r\n\r\n\r\nWhere to try jam\u00f3n in Seville<\/span><\/h2>\r\n\r\n\r\n\r\nIf we\u2019ve convinced you to <\/span>try <\/span>jam\u00f3n ib\u00e9rico<\/span><\/i> in Seville<\/span><\/a>, be sure to visit Gema at <\/span>Corta y Cata<\/span><\/a> for a tasting you won\u2019t soon forget. <\/span><\/p>\r\n\r\n\r\n\r\nFancy sitting down? <\/span>Las Teresas<\/span><\/a>, in the neighborhood of Santa Cruz, offers <\/span>jam\u00f3n <\/span><\/i>of the highest quality in a timeless setting: a picturesque tapas bar that opened in 1870! <\/span><\/p>\r\n\r\n\r\n\r\nFor a more fancy experience, head to <\/span>Cinco Jotas<\/span><\/a>. The best brand of <\/span>jam\u00f3n<\/span><\/i>
No one would plan a wedding without it. Christmas would lose its magic if there wasn’t at least one big plate of it on the dinner table.<\/span><\/p>\r\n\r\n\r\n\r\n Its power is such that it can turn many vegetarians into carnivores for a few unforgettable seconds.<\/span><\/p>\r\n\r\n\r\n\r\n What is this legendary bite? Spanish cured ham, of course!<\/span><\/p>\r\n\r\n\r\n\r\n In Spain, nothing is more loved than <\/span>jam\u00f3n<\/span><\/i>, and we\u2019ve got the numbers to prove it. The country produces over 40 million legs of ham each year, and it\u2019s estimated that the average Spaniard eats almost 5 kilograms of the tasty stuff every year.<\/span><\/p>\r\n\r\n\r\n\r\n\r\n\r\n Click to expand<\/a> or embed<\/a> this image on your site<\/em><\/p>\r\n\r\n\r\n\r\n So how did this iconic food come to be?<\/span><\/p>\r\n\r\n\r\n\r\n Legend has it that <\/span>jam\u00f3n <\/span><\/i>was born after a clumsy pig fell in a particularly salty stream and drowned. Not wanting to waste the meat, the villagers roasted it for dinner and discovered that the hind leg tasted especially delicious.<\/span><\/p>\r\n\r\n\r\n\r\n If history books seem to disagree about who really did first start curing pig legs, most are clear that ham was already considered a delicacy in Roman times. In those days, it was exported throughout the Empire, and reserved only for the elite.<\/span><\/p>\r\n\r\n\r\n\r\n After the year 711, when the Islamic Moors first started conquering Spain, <\/span>jam\u00f3n <\/span><\/i>became a Christian symbol and a tool of resistance. In the late 15th century, as Muslims and Jews were either expelled from Spain, forced to convert to Christianity, or burned at the stake, eating pork (something forbidden in both the Quran and the Torah) became a matter of life and death. Hanging a <\/span>jam\u00f3n <\/span><\/i>by your window would show nosy inspectors of the Holy Inquisition that you had let go of your old beliefs, and thus could literally save your skin. <\/span><\/p>\r\n\r\n\r\n\r\n This legacy has carried over to the present day, with ham remaining a staple of everyday life in Spain.<\/span><\/p>\r\n\r\n\r\n\r\n When it comes to <\/span>jam\u00f3n<\/span><\/i>, it\u2019s important to bear in mind that from one hind leg to the next, quality can vary a great deal. Not every ham gets to be the best ham in the world.<\/span><\/p>\r\n\r\n\r\n\r\n Serrano ham, for example, is nearly always the result of intensive farming.<\/span><\/p>\r\n\r\n\r\n\r\n \u201cIt\u2019s a more basic ham, from a common pig. Most people buy it for everyday breakfast,\u201d explains jam\u00f3n<\/em> expert Gema Alastuey.<\/span><\/p>\r\n\r\n\r\n\r\n In <\/span>Corta y Cata<\/span><\/a>, her bright, eye-catching stall in the <\/span>Mercado de la Encarnaci\u00f3n<\/span><\/a>, Gema specializes in cured products of the finest quality. Moving on from the serrano ham, she shows us her absolute best <\/span>jam\u00f3n<\/span><\/i>: a<\/span> jam\u00f3n ib\u00e9rico de bellota<\/span><\/i>, the cr\u00e8me de la cr\u00e8me of <\/span>jam\u00f3n<\/span><\/i>. This culinary masterpiece makes anything prosciutto or serrano pale in comparison.<\/span><\/p>\r\n\r\n\r\n\r\n It may sound straightforward: First, take a purebred Iberian pig. Let it roam freely on a natural diet of grass, and acorns. Sacrifice it in stress-free conditions. Bury its hind leg in Atlantic sea salt and hang to dry. When ready to eat, keep at room temperature, slice by hand, and serve immediately. <\/span><\/p>\r\n\r\n\r\n\r\n The result: the most exquisite ham you’ve ever tasted. A melt-in-your-mouth square of intense, nutty aromas and salted goodness.<\/span><\/p>\r\n\r\n\r\n\r\n If we tricked you into believing that making<\/span> jam\u00f3n ib\u00e9rico de bellota<\/span><\/i> is an easy process, a simple look at the price tag will convince you otherwise. With prices often reaching way above \u20ac600 a piece, it\u2019s clear that much time, care and expertise goes into making this particular kind of <\/span>jam\u00f3n <\/span><\/i>taste as outstanding as it does.<\/span><\/p>\r\n\r\n\r\n\r\n There are actually three main factors that determine the quality and price of a <\/span>jam\u00f3n ib\u00e9rico<\/span><\/i>:<\/span><\/p>\r\n\r\n\r\n\r\n Jam\u00f3n ib\u00e9rico<\/span><\/i> comes from Iberian pigs: a dark-skinned, black-hoofed breed that is native to Spain and Portugal. On top of their superb flavor, they also have a unique genetic structure that enables them to store fat in muscle tissue. The result is a soft and silky texture, with fat marbled all throughout the meat. <\/span><\/p>\r\n\r\n\r\n\r\n To receive its <\/span>ib\u00e9rico <\/span><\/i>status, a pig must be at least 50% Iberian. The better its pedigree, the higher you should expect to pay.<\/span><\/p>\r\n\r\n\r\n\r\n If the label on your ham indicates that the <\/span>jam\u00f3n <\/span><\/i>is<\/span> \u201cde bellota,\u201d <\/span><\/i>you\u2019re in for something special. <\/span><\/p>\r\n\r\n\r\n\r\n These two little words tell us that not only was the animal raised free-range in the <\/span>dehesa <\/span><\/i>(ancient oak meadows found in Western Spain), but that it dined on a natural diet of grass, roots, insects, and most importantly, acorns (<\/span>bellotas<\/span><\/i>).<\/span><\/p>\r\n\r\n\r\n\r\n In the winter months, pigs roaming the <\/span>dehesa <\/span><\/i>will eat around seven kilograms of acorns a day. Those precious nuts are what gives the meat its intense aroma. Being rich in oleic acid, they make the unsaturated fat healthy and flavorful. Every week, <\/span>new studies<\/span><\/a> are published to prove that acorn-fed <\/span>jam\u00f3n <\/span><\/i>really does keep the doctor away!<\/span><\/p>\r\n\r\n\r\n\r\n Not to be underestimated, the curing process is evidence that good things come to those who wait\u2026 at least two years! In fact, most Iberian hams are dry-cured for an average of 3-4 years, and some have even been known to exceed 6 years of curing time.<\/span><\/p>\r\n\r\n\r\n\r\n As a fervent defender of her region, Gema assures us that the best <\/span>jam\u00f3n <\/span><\/i>hails from the Huelva area in southwestern Spain. According to the experts, <\/span>Huelva<\/span><\/a> boasts an ideal climate, with a level of humidity that is ideal for curing. <\/span><\/p>\r\n\r\n\r\n\r\n More importantly, the area is known to follow only natural methods of dry-curing. Farmers from other regions often resort to fans to speed up the process, resulting in the ham losing its aromas. In Huelva, Gema tells us, \u201cHam masters are paid to open and close windows depending on the wind. Nothing more. This undeniably takes longer, but the <\/span>jam\u00f3n <\/span><\/i>ages better and retains all the intensity of its flavors.\u201d<\/span><\/p>\r\n\r\n\r\n\r\n With so much to look out for, picking a good <\/span>jam\u00f3n <\/span><\/i>might seem like an impossible task. Luckily, in 2014, Spain simplified its labeling system to offer more transparency to consumers. <\/span>Ib\u00e9rico <\/span><\/i>hams are now divided into 4 distinct categories, easily identified thanks to the colored tag that they must wear near their hoof. <\/span><\/p>\r\n\r\n\r\n\r\n So there you have it. If you listen to Gema\u2019s advice, \u201cthe best ham in the world is <\/span>jam\u00f3n ib\u00e9rico de bellota 100%<\/span><\/i>, from Huelva, sliced by hand with <\/span>jamor.<\/span><\/i>\u201d<\/span><\/p>\r\n\r\n\r\n\r\n Jamor<\/span><\/i>? \u201cWhen we work with <\/span>jam\u00f3n<\/span><\/i>, we do it with much love. <\/span>Mucho amor<\/span><\/i>. We call it <\/span>jamor.<\/span><\/i>\u201d<\/span><\/p>\r\n\r\n\r\n\r\n If we\u2019ve convinced you to <\/span>try <\/span>jam\u00f3n ib\u00e9rico<\/span><\/i> in Seville<\/span><\/a>, be sure to visit Gema at <\/span>Corta y Cata<\/span><\/a> for a tasting you won\u2019t soon forget. <\/span><\/p>\r\n\r\n\r\n\r\n Fancy sitting down? <\/span>Las Teresas<\/span><\/a>, in the neighborhood of Santa Cruz, offers <\/span>jam\u00f3n <\/span><\/i>of the highest quality in a timeless setting: a picturesque tapas bar that opened in 1870! <\/span><\/p>\r\n\r\n\r\n\r\n For a more fancy experience, head to <\/span>Cinco Jotas<\/span><\/a>. The best brand of <\/span>jam\u00f3n<\/span><\/i>Legend vs. history<\/span><\/h2>\r\n\r\n\r\n\r\n
The best ham in the world<\/span><\/h2>\r\n\r\n\r\n\r\n
The “recipe” for the world’s best ham<\/span><\/h2>\r\n\r\n\r\n\r\n
1. The pig\u2019s heritage<\/span><\/h3>\r\n\r\n\r\n\r\n
2. The pig\u2019s diet and lifestyle <\/span><\/h3>\r\n\r\n\r\n\r\n
3. The curing process<\/span><\/h3>\r\n\r\n\r\n\r\n
How to choose your ham<\/span><\/h2>\r\n\r\n\r\n\r\n
Where to try jam\u00f3n in Seville<\/span><\/h2>\r\n\r\n\r\n\r\n