The perfect pairing

Enjoying Joselito ibérico ham can mean more than just a good recipe using the best ham in the world or a great dish featuring this gastronomic gem. If accompanied with the perfect pairing, Joselito

roducts/joselito-vintage-cured-ham.html" target="_blank">acorn-fed ham becomes a true delicacy.

Let’s put this into context. In principle, experts used to consider that because ibérico ham is pork, and therefore a fatty meat, the best combination was red wine aged over time in wood barrels. But in fact acorn-fed ham is enjoyed differently by different people, so the “rules” about what to pair a plate of ibérico ham with have given way in recent years to more creative and more pleasurable combinations.

Despite each person’s preferences, the experiences of several sommeliers and cooks are featured in the book Ibérico Ham in 21st-century Gastronomy (published by the Royal Spanish Gastronomy Academy and the publishers Everest), and they all agree on generously flavoured wines such as fino and manzanilla for a perfect pairing, as they help the taste sensations of the ham to linger on the palate.

They also state that young and light dry white wines add new subtleties to the aroma of the ibérico ham and help to smooth out its flavour. And they claim older red wines aged in fine woods allow the flavour of both elements to stand out while also combining in a respectful way. However, the wine should have low levels of tannins (the higher the level, the harsher the taste) so as not to mask the flavour of the ham.

The combination of champagnes such as a perfect Dom Pérignon with an acorn-fed ibérico ham such as Joselito is highly appreciated by experts, as the aromatic notes come up against one another to provide a mixture with a character of its own that is loaded with nuance.

However, it is equally important to bear in mind that how the ham is sliced will also affect how it tastes, and therefore how it is perceived when paired with a good wine or champagne. A ham’s flavour is greatly enhanced when sliced thinly, whereas ham diced into cubes makes it combine wonderfully with aged red wines. At Joselito we explain how to get the most out of your ham by using the appropriate slicing methods and types of cuts. And by combining it with Dom Pérignon, as our friends at the Gourmet’s Fan Club did a few weeks ago, the resulting pairing will be truly superb.