Today, we want to dedicate these lines to Iberian Ham because, yes, it deserves it. It is a heritage truly our own, an everyday presence, and the pride of our gastronomy. And so, we bring you interesting facts and simple (and delicious) ways to join in this tribute.
5 interesting facts about Iberian ham that will make you want another plate
- Time works its magic (really). A ham goes through cold resting, trimming with its classic V-cut, salting, and years of natural drying. As a guide, salting usually takes about one day per kilo of the piece (Remember the story we told you about that 16 kg leg we cared for in Torreón, it spent 16 days in sea salt at 3 °C and 90% humidity before continuing its journey).
- Each piece is a long and silent journey. After post-salting, the drying room comes: time, air, and the skill of master ham makers to refine texture and aroma to excellence.
- An icon that conquers the world. The interprofessional organization ASICI has been 'awakening the Iberian sense' for years with training actions and events in markets such as the United Kingdom, the USA, China, or Japan: Iberian ham excites both at home and abroad. In fact, our Iberian Torreón delights also reach different countries and cultures in Europe, Asia, and America.
- The cut matters (a lot). Thin slicing enhances the shine, releases the aromas, and makes the bite melt in your mouth. In a restaurant or at home, a good knife and patience are part of the ritual.
- Salt, silence, and waiting. With haste, there is no ham: each phase seeks a balance between curing and juiciness. In Torreón, we experience it piece by piece, because each ham tells its story.
How to comfortably enjoy Iberian ham
- With an express Iberian platter.
Iberian ham + loin, crusty bread, breadsticks, mild extra virgin olive oil, and a bowl of grated tomato. Nothing more. Nothing less.
- Take on the challenge of cutting.
If you dare to cut: a stable ham holder, an anti-cut glove, and a long, flexible ham knife. Start with the "maza" (thickest part) with thin, regular slices; save the small pieces for croquettes or stir-fries. If you want to learn how to do it like a professional, request our knife-cutting tutorial.
- Prepare a snack with a fresh touch.
Warm mollete bread with ham and tomato; melon with Iberian ham; savory croissant with ham and mild cheese; skewers of bread, ham, and olives. Three ingredients, zero complications.
- Sign up for an inland plan.
Take an Iberian route: a neighborhood market, tapas in Salamanca, and, if you feel like it, come and experience an Iberian Experience with us to learn, taste, and enjoy Iberian ham as it deserves.
- Organize a digital toast.
Share your moment with a photo of your platter and tag your loved ones. In September, social media fills with ham... and we love to see how you celebrate. And if you want to tag us too, we are at https://www.instagram.com/ibericostorreon/.
In Salamanca, Iberian Ham is truly important; it speaks of pastures, respect for time, and the culture that unites us around a table. In our area - Villares de la Reina and all of Salamanca - it is part of the landscape and the memory of thousands of family meals. Moreover, the sector pushes hard to take it further than ever with international campaigns and activities that tell what we who work with it and enjoy it feel every day.
Whether at home, in the office, or on a getaway, don't miss out on excuses (and recipes) to honor and enjoy this product so dear to us. And if you want to take another step, we await you in Torreón, with our Torreón Experiences, to continue writing delicious ham stories together that leave a good taste in your mouth.