Iberian ham (jamón ibérico) is a cornerstone of Spanish cuisine, especially during the festive season. Its unique flavour and cultural significance make it a must-have on many holiday tables across the country. However, the Guardia Civil has issued an important warning to protect consumers from potential Iberian ham fraud and ensure the authenticity of this beloved delicacy.
The Guardia Civil has released a video with advice on how to distinguish authentic Iberian ham from imitation products. According to SEPRONA (the Nature Protection Service), consumers should pay close attention to details that guarantee the authenticity of the product.
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Check the seals and labels to prevent Iberian ham fraud
One of the most crucial tips is to check the colour of the seals and labels. The officer emphasised that a ham sold as “cebo” (grain-fed) should never have a red or black seal. Seals are legally defined: black indicates 100% Iberian acorn-fed ham, red represents Iberian acorn-fed ham (not necessarily 100% Iberian breed), green identifies field-fed Iberian ham, and white stands for regular Iberian grain-fed ham.
The Guardia Civil also advises consumers to verify that the ham has a certification seal matching its label. This seal ensures that the product has undergone quality control and complies with established standards for its category.
Trustworthy establishments only
Furthermore, the police warned against purchasing ham from unreliable sources, such as street markets or even from car trunks. These purchases may not only involve fraud, but could also pose hygiene risks. Trusted venues such as supermarkets, markets, and specialist stores are recommended.
Beware of bargain prices
One of the most important pieces of advice to prevent Iberian ham fraud is to be cautious with unusually cheap offers. “Be very careful with bargains,” warned the SEPRONA officer. Price is a significant indicator of both quality and authenticity. A recent study by the Organisation of Consumers and Users (OCU) revealed that pre-sliced ham can cost up to twice as much as a whole leg. Pre-sliced Iberian ham averages €65/kg, while an entire leg (cleaned and boneless) costs around €37/kg. Therefore, buying a whole leg is not only more economical, but it also allows consumers to better appreciate its organoleptic qualities.
Why is Iberian ham so expensive?
The production of Iberian ham is a meticulous process that contributes to its distinct flavour and exceptional quality. It begins with the breeding of Iberian pigs, primarily in the southwestern regions of Spain, where they roam freely in the dehesa (oak forests), feeding on acorns and grass. This diet is crucial to the ham’s unique taste.
At around 18 to 24 months, farmers slaughter the pigs, and select their legs for the ham-making process. Thereafter, they salt the legs for approximately two weeks to preserve the meat and enhance its flavour. After salting, they wash the legs to remove excess salt and left to settle for 40 to 60 days to ensure an even distribution of salt.
Next, the farmers hang the legs in drying rooms with controlled temperature and humidity for six to twelve months, allowing the ham to develop its distinctive texture and flavour. Finally, they move the hams to curing chambers, where they age for several years, further intensifying their taste and aroma. This lengthy and labour-intensive process, combined with the limited availability of Iberian pigs and their special diet, is why Iberian ham is so expensive. The result is a melt-in-your-mouth delicacy, cherished globally for its rich, complex flavours.
Also read: The best Iberian ham under 5 euros, according to OCU