spanish ham is traditional disch from Spain, there is many types of spanish ham, serrano ham, bodega, iberian ham (Jamón ibérico de Bellota) acorn raised iberian ham pure acorn feed jamon pata negra
A balance diet that allows you to maintain great physical health and taste the most seductive Spanish food: Iberico ham. Who says that combine light dish with ham is impossible? In fact, it’s one of the main dining optionals in summer, thanks to creativity and versatility offering the most prestigious international food. Healthy, delicious and … [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...]
Because of the special growing environment, the fat in the pigs aren’t as much as others. So using these pigs as raw material of the Iberian hams can help people made a better ham. The special flavour and taste make every pieces of iberian ham not just is a delicacy, it also is a the … [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...]
The types of cured spanish ham There are basically two different types of cured hams in Spain, jamón serrano or “mountain ham,” and jamón ibérico or “Iberian ham.” Jamón Serrano - There are almost 2,000 producers of Serrano ham in Spain. Eighteen of these producers formed the Consorcio de Jamón Serrano Español in 1990. The name Jamón Serrano is now controlled by the European Union since … [Read more...]
