The different types of Iberian charcuterie

Iberian Spanish charcuterie is a product made from Iberian pork. This is a black pig breed generally found in south-west Spain. These pigs are different from others and are usually raised freely on the Iberian peninsula. This rearing method is very important, as it produces tasty, high-quality meat. Online charcuterie shop Directos.eu presents the different types of Iberian charcuterie in this article.

Iberian hams or jamón ibérico

Jamón ibérico is a cured Spanish dry ham. In France, it's called jambon ibérique or pata negra. This charcuterie, made from Iberian pork, has a low salt content, giving it a distinctive smell and flavour. Iberian ham has a fibrous texture and a colour ranging from purplish red to pale red. The taste it offers varies according to the quality of the acorns eaten by the pig during rearing. This means there are several types of Iberian ham. There is:

• Iberian ham de Bellota,
• Iberian ham de Cebo de Campo,
• Iberian ham de Recebo.

Jamón ibérico de Bellota is the finest Iberian ham. The black pigs are raised in the wild and fed on quality food, grasses, and dehesa pasture. Pata negra ham de Cebo de Campo comes from Iberian pigs fed a mixture of acorns and natural fodder. Jamón ibérico de Recebo comes from pigs fed acorns as well as a supplement of vegetables and cereals.

When it comes to Iberian hams, there are also designations of origin. The well-known ones are:

• Jamón ibérico de Jabugo,
• Jamón ibérico Los Pedroches,
• Jamón Dehesa de Extremadura,
• Jamón de Guijuelo.

Lastly, jamón ibérico is completely different from Serrano ham, which comes from white pigs raised and fattened industrially. What's more, these two types of ham don't offer the same flavour after cooking.

Presa ibérica

On the Iberian pig, there is a cut of meat called presa. It's located next to the animal's spine. It has a good level of fat marbling, which gives it a lot of tenderness after cooking. This prime cut of meat is available fresh or as charcuterie. When cured, it's salted and marinated with various spices that enhance its flavour before being smoked.

Lomo

Lomo, or pork loin, is an Iberian charcuterie taken from along the spine and under the ribs. It's one of the prime cuts and is highly prized, as it contains almost no external fat. To prepare it, lomo is salted and marinated in a mixture of spices and herbs for 2 days. It's then stuffed into a casing and smoked before the drying stage, which takes several days. There's also Iberian lomito, also called maicilla, which is a smaller cut taken from the pig's back.

Iberian chorizo de Bellota

Chorizo ibérico de Bellota is made from very high-quality pork meat and fat. This Iberian charcuterie is one of the highlights of Spanish and French gastronomy. You can enjoy it on its own or with bread, cheese and a glass of wine. Iberian chorizo is salted and seasoned with various spices and herbs, including pimentón, a variety of paprika. This is what gives it its red or brown colour. There are different types of Iberian chorizo de Bellota.

Morcilla ibérica

Morcilla ibérica is made from black pig meat and lard. It's also salted, marinated and dried for a few days. Unlike other types of Iberian charcuterie, morcilla is not eaten raw. It's used as an ingredient in other dishes.

Salchichón ibérico

Salchichón ibérico de Bellota is a saucisson made from the lean meat of the original pig. Its preparation is identical to that of chorizo, except that pimentón is not among the spices used for seasoning. There are different types of salchichón ibérico, and each variation offers an exquisite taste.

Morcón ibérico de Bellota and Iberian fuet

Morcón ibérico de Bellota is similar to chorizo, but contains less fat. The meats used to make it include a piece of presa. Its curing time is generally longer, as this charcuterie is large in size.

As for Iberian fuet, this is a sausage made in Catalonia. It's also called Catalan fuet. This charcuterie is made with lean meat and fat from Iberian pork. It's then seasoned and dried. It's perfect as an aperitif. You can slice it and serve it with cheese, bread and wine.

In the Directos.eu shop, you'll find fuet in various flavours. Some are made with garlic, others with truffles, olives... There are also other types of Iberian charcuterie such as jamón ibérico, chorizo... All these products are offered at affordable prices.