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Best Iberian Ham from Spain

Spanish ham (Jamon Iberico) Gourmet Delicacy

November 27, 2017 by admin

Jamón ibérico de bellota (acorn-fed Iberian ham)

Spanish ham comes in many forms, but to be defined as jamón ibérico de bellota (acorn-fed Iberian ham), which is what the clients want, it must first come from Iberian blackfoot pigs.

jamon-iberico-bellota

 Iberico Pig (Cerdo Iberico)

These iberian pigs must spend several months of the year roaming the dehesa, a pasture planted with oaks, feeding on grass and acorns. During the last few months before being slaughtered (Montanera) they must live exclusively on this acorn diet.

cerdo-iberico

Not only are there relatively small areas of dehesa – mostly in north-west and western Spain – but each pig needs about two hectares (five acres) to fulfil its needs. Once slaughtered, the animals’ legs are plunged into vats of salt and hung and dry-cured over a range of temperatures for a minimum of 36 months cured jamon iberico, with the best iberico ham cured for about 48 months cured in a natural dryers.

iberico pata negra

Posted in: Hams, Iberian Acorn Ham, Iberian Black Feet Pigs, Iberian ham differences, spanish ham Tagged: iberian ham, iberico, iberico ham, jamon, jamon iberico, Jamón ibérico de Bellota, jamon shop, spanish ham, spanish pig

Jamón ibérico de bellota

jamones ibericos de bellota

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