Pata Negra Ham (JAMÓN IBÉRICO) is Spain’s most prized delicacies
The gourmet product jamon iberico Pata Negra is becoming increasingly popular around the world, in countries including America and China, where demand has been increase over recent years.
Iberian ham (JAMÓN IBÉRICO) is produced from black Iberian pigs and cross-bred pigs, surprisingly jamon iberico only accounts for eight per cent of Spain’s cured-ham production.
Although the prices may seem excessive, a look at the high level of time and care that goes into the production process soon makes it seem justified.
After being weaned, the piglets spend several weeks being fattened on barley and maize before being released to roam in pasture and oak groves.
Here they feed naturally on grass, herbs, acorns and roots until slaughter, where the ham is salted and left to dry for two weeks.
They are then rinsed and left to dry for another four to six weeks, followed by a curing process that can take anything from 36 to 64 months.
The best quality Iberian ham jamon iberico de bellota is raised on a diet entirely composed of acorns – approximately one pig per hectare – which has been found to make the meat cholesterol