Description
The Guijuelo PDO is ham made from the thighs and front quarters of pure swine from the Iberica race or a cross between Iberica and Durocjersey (75% and 25% respectively).
Production Area
Guijuelo PDO is produced in Salamanca, Avila, Zamora, Segovia in the Autonomous Community of Castilla y León, Cáceres, Badajoz in the Autonomous Community of Extremadura, Seville, Cordoba, Huelva in the Autonomous Community of Andalucía, Ciudad Real and Toledo in the Autonomous Community of Castilla-La Mancha. The production area is limited to a few municipalities, including Guijuelo in the Autonomous Community of Castilla y León.
Production Method
The first phase is the salting and consists of applying salt to the muscle mass to assist the dehydration and conservation. This process lasts for about one day per kg of meat. The meat is then washed to remove any remaining salt from the surface. It is then left to rest to slowly eliminate the humidity. Drying is performed in a natural environment for a period of six months during which there is a natural fusion of fats in the product. The final phase is the seasoning, which takes place in the workshop and cellar and time need varies according to the weight of the product.
Appearance and Flavour
At the end of the seasoning, Guijuelo PDO has an elongated, stylised shape and keeps the trotter. The colour of the meat varies from pink to deep red. This product has oily streaks of yellow-white fat, it is aromatic and it has a pleasing taste. The product has a solid consistency, not stringy, very crisp and slightly oily, with a delicate taste, sweet or lightly salted.
History
The origin of Guijuelo PDO lies in the Medieval period, the Duke of Béjar asked for products made exclusively in the Community of Guijuelo and in the offers to the Virgen de la Yedra this product was always found. Starting in 1880 there was an increase in Guijuelo due to changes in the production methods, from small family run companies to slaughter on an industrial level, all of which was aided by an effective road and railway system.
Gastronomy
The Guijuelo PDO should be kept in a fresh, dry and well-ventilated area. In the summer months, it should be kept in the fridge. It is eaten sliced or in small pieces. It can be used in the preparation of various dishes and appetisers. It goes well with all types of vegetables, and is used as a stuffing and as the main ingredient in several dishes.
Marketing
The product is sold as Guijuelo PDO according to the classification of the swine used to produce it, class I or class II, depending on the diet of the animals. The product is sold whole.
Distinctive Features
The continental climate characterised by cold winters and hot, dry summers together with the typically siliceous and granite terrains create the perfect conditions for making the unique and high quality Guijuelo PDO ham.
