When we were still singing along to the Smurfs' song, Karel de Graaf was already on the prowl, wandering around Europe to follow his great love: Wine! A vessel full of knowledge, that Karel. He likes to share his memories and opinions with us. This time, he gives a finger-licking good lecture. Text Karel de Graaf
From Spain comes my favourite ham: the JamónIbérico de Bellota. Ibérico refers to the Spanish pig breed Cerdo Ibérico, Bellota to the fact that the pigs have eaten acorns. Top breeders of this type of ham only work with Iberian pigs, which are descendants of the original Mediterranean wild boar. This breed is slightly higher on its legs and has black skin and hooves, hence the name pata negra. Most other producers use a cross with English Duroc pigs, which reproduce faster and give more meat. Those crosses do not always have black legs. If 75 per cent Iberian blood flows through the pigs' veins, the ham may also be called iberico. The front leg (shoulder ham) is called paleta and is smaller, lighter (4.5 to 5 kilos) and cheaper than the back leg (7.5 to 8.5 kilos). The latter is curiously called jamón. According to connoisseurs, the paleta is said to have more flavour.
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