The curing of hams has a long tradition in the lands of Castilla-Le�n, but it was the muleteers of Guijuelo, a region located southeast of Salamanca, who discovered the profitability of hams, which they bought from other regions. Around 1880 they decided to kill the pigs themselves to make the most of other parts of the pig and produce high quality pigmeat.

 

The feeding process
The custom of feeding pigs with acorns, grass and small snails is ancient and this type of nourishing process provides a meat of undoubted quality. Although the Salamancan region of Guijuelo began industrial production in the first third of the 20th century, the quality of the produce was such that it was awarded the protection of a Designation of Origin in 1986.

 

The Regulating Council of the Guijuelo Designation of Origin controls the production of 400,000 hams and ib�rico legs of ham. The pigs are of the Ib�rico species and are characterised by their dark skin and thin legs. Also permitted are animals with 75% ib�rico blood and 25% Duroc-Jersey blood, and up to 50% of the blood of each species. This crossbreeding was permitted in order to recover the local species which was receding
and which the Duroc Jersey has helped to redress.

 

Common characteristics
Hams and legs with a weight between seven and five kilos are branded in the abattoir with a numbered stamp before proceeding with the curing process. The pieces, numbered and with the skin cut off in a V-shape, are left to cool at a temperature of 0� C for a day or a day and a half before proceeding with the salting. This process involves piling up the joints, covering them in salt and leaving them for around four days, before turning them over. They are then left for 12 days before being washed in warm water to remove the salt. To eliminate the surface humidity they are then hung in driers at a temperature of 15� C for a minimum of 6 months and a maximum of 16 months. During this time, they develop the aromas and tastes that make this ham such a gastronomic delight.

 

Guijuelo hams and legs are tagged with the label of the company that produces them and must be approved by the Regulating Council. They must also be numbered and branded with the name of the D.O. Guijuelo and the class of pig from which they proceed, and whether it has been fed with acorns, special feed (a mixture of acorn and natural grazing) or fodder.

 

Guijuelo ham is known for its leanness, firm consistency and pink or red colour infiltrated by fine veins of fat. The fat is brilliant and golden, its softness depending on the amount of acorns eaten by the animal. Its aroma and level of saltiness is unique, giving it a subtle and slightly salty taste.