FACTORS THAT DETERMINE COST OF JAMON SERRANO

Three Factors that Determine the Cost of Spanish Ham:

1.	The “jamón” or hind leg of the hog is much meatier than the “paleta” or front leg and shoulder. Hind legs are a better value for the money.
2.	The Iberian, “pata negra” or black hoof – hogs are much more costly than the white hogs. The Iberian hogs are descendants of wild boars and have a more wild taste.
3.	The alimentation of the hogs makes an enormous difference in the market price of the ham.

There are three kinds of alimentation used to feed the hogs that are determinant factors regarding the cost of the ham.

a.	Jamón Ibérico de Bellota: This ham comes from pigs that have been fed exclusively acorns and herbs.
b.	Jamón Ibérico de Recebo: These hogs are fed on range acorns and their last months of feeding have been complemented with commercial feeds.
c.	Jamón Ibérico de Cebo: These hogs have been fed continually with an authorized commercial feed concentrate mixed with range acorns.