Sitting on the breakfast counter in each AC Hotel is a shiny red Berkel meat slicer. On the slicer rests a block of fresh prosciutto, waiting for guests to slice themselves a piece for breakfast. How did a meat slicer find its way into our hotels? Let’s begin in Spain with Jamón Ibérico, the salted, nutty ham that over time became the nation’s crown cultural export.
The story of Jamón Ibérico, is one of deep romance — a long history of unadulterated pleasure. Letting a piece of the intensely flavored meat melt on your tongue is an experience that words truly fall short to describe. The pride of generations of Spanish farmers, Jamón Ibérico is a table centerpiece, and even a symbol of rebellion. The Muslim Moors who invaded southern Spain refused to eat pork, and even then, the meat and its accompanying culture remained a star of Spanish culture, a symbol for everything that is passionately Spanish.
One of Spain’s most lucrative exports, one pound of Jamon Iberico can run upwards of $220. But how exactly is the meat so intensely delectable — its texture, flavor and trademark juiciness so wholly unforgettable? Why do we keep its Italian cousin, prosciutto, in our dining area for guests to enjoy? Simply put, we’re fascinated by the deep-rooted processes that bring these meats to our table, and the great cultural significance a simple slice of meat can have.
The process of curating Jamon Iberico is nothing short of a holy, three-year ritual.
The animal itself must be a black-hooved Iberian Pig, otherwise known as a pata negra to locals, and are raised exclusively free range. They roam in pastures and oak groves to feed naturally at will, but most importantly on acorns (bellota), until it becomes closer to slaughter time. At that point, they must be fed only acorns — and sometimes a mix of olives and acorns for the highest-grade meats — until the end of their days come winter.
The combination of the pigs’ freedom and specific diet lend Jamón Ibérico its undeniably magical flavor and texture. After the animal has been taken to the matanza, or sacrifice, the legs are then packed in salt and cured for a long 36 months in cool air. The meat then goes through long, complex seasons of heating and cooling, adding to the orchestra of flavors that create the final result.
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Those who know Jamón Ibérico follow it with cult-like fervor. It’s a food that carries immense cultural significance — a food to be savored, never rushed. It’s this moment of pause and appreciation of deep culture that we invite you to experience at AC Hotels. As the meat falls from between the blades, you can stop to appreciate all that is behind what is about to hit your plate.
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