The tastings teach how to distinguish this type of Iberian ham from the rest, as well as its four designations of origin and different qualities
Iberian ham is by no means unknown. But there is a series of confusions when it comes to not only recognizing it, but knowing exactly what it is that distinguishes it from others. Acorn? Black paw? Jabugo? Guijuelo? Terms that everyone has heard of at some point, but whose definition is not quite clear. For this reason, stores such as Reserva Ibérica with two locations in Barcelona and one in Sant Cugat, have begun to organize tastings aimed at providing some basic knowledge that will allow you to enjoy Iberian ham even more, as well as its different denominations of origin.
One of the master classes led by Manel López, director of the premises and heir to a family tradition that started in La Boquería, which begins with a definition that leaves no room for doubt: “Iberian ham is only that which comes from the Iberian breed itself. of the southwest of the Peninsula and that grazes through the dehesas, that is to say, Mediterranean forests formed by trees such as cork oaks and holm oaks”. From there, he slips another fundamental fact, and that is that there are four DOs in which this high-end product is made: Guijuelo (Salamanca), Dehesa de Extremadura, Jabugo (in fact, the most appropriate name would be DO Huelva), and the Pedroches (Cordoba).