The best location in Spain that produce the best quality hams.
Identify Iberian Bellota ham (JAMÓN IBÉRICO) As everyone knows that spanish hams have lots of different types: Iberian ham, Serrano ham, Iberian acorns ham, and so on. So how to identify the hams’ quality is the question that people always ask for. JAMÓN IBÉRICO de BELLOTA Even through the products are different, but the ways … [Read more...]
The best sliced ham is present as a piece ham that thin and long. Here has 3 important elements that can help you taste the best ham. Firstly, the most important thing is that you need a best quality spanish ham- iberian acorn ham. Secondly, a good knife, a knife that specially using to slice … [Read more...]
The iberian ham is one of the traditional delicacies that be initiated through centuries. Before slaughter the pigs, the animals have to pass the veterinary inspection. To make sure each hams can reach the health standards. According to the different heavies and fats that those pigs have, then decide how to manufacture it. Each processes … [Read more...]
The fat of Iberico bellota ham contains over 55% oleic acid (a mono-unsaturated fatty acid). Rigorous scientific studies have shown that these fats exercise a beneficial effect on cholesterol in the blood by increasing the amount of good (HDL) cholesterol and reducing bad (LDL) cholesterol. Only virgin olive oil has a higher oleic acid content. … [Read more...]
Production of Iberian pork products is widespread throughout Extremadura, making this region the foremost producer in Spain. Here, almost a million hectares of dehesa rangeland are used for grazing by nearly 1500 livestock farms. The principal production areas are the mountain range of southwestern Badajoz (1), Ibor and Villuercas (2), Southern Gredos (3), Sierra de … [Read more...]
Iberian Bellota Pata Negra hams The Producers’ Association is responsible for identifying and branding pigs in their grazing areas, and overseeing their diet during the finishing period. It then monitors slaughter of the animals, and hind leg and shoulder hams are given an indelible, numbered tag, for supervision of the entire maturation process. Other controls … [Read more...]
IBÉRICO BELLOTA ham dry curing and Maturation The adoption of new technologies and health requirements has led to improved ham quality, but the experience and know-how of ham experts, in a tradition passed down over the centuries from father to son, continues to be essential. JAMÓN IBÉRICO de BELLOTA Preparation of hams is a 4-stage … [Read more...]
Best iberian pigs for Jamon Iberico Here, pastures are in fact open woodlands of holm oaks and cork oaks, with an abundance of aromatic herbs such as rosemary and thyme. This traditional habitat of the Iberian pig is also the source of a rich, well-balanced diet that is essential to the organoleptic qualities of its … [Read more...]
