![]() The hams are labeled according to the pigs' diet and the percentage of the pigs' Iberian ancestry, with an acorn diet and pure-bred Iberians being most desirable. Commercial grading and labeling Regulatory ibérico tags, in order of quality įreezing is not recommended, since it damages the fibers in jamón and alters flavours. If the jamón is regularly cut and covered with clingfilm or cheesecloth, an opened leg may last for three months. Vacuum-packed jamón may last up to 100 days at room temperature because the packaging seals out oxygen and slows the aging process. ![]() Normally, jamón is sold either sliced and vacuum-packed or as a whole leg. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. At that point, the diet may be strictly limited to chestnuts or acorns for the best-quality jamón ibérico, or maybe a mix of acorns and commercial feed for lesser qualities. The pigs are then allowed to roam in pasture and oak groves known as dehesa to feed naturally on grass, herbs, acorns, chestnuts, and roots, until the slaughtering time approaches. Immediately after weaning, the piglets are fattened on barley and maize for several weeks. Process Jamón ibérico in La Boqueria, Barcelona The black Iberian pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of Ourique. In Portugal, the black Iberian pig is commonly referred to as porco preto ibérico or porco alentejano. In Portugal, the central and southern regions have an abundance of this breed, with a predilection for the Alentejo region. In Spain, the black Iberian pig is typically found in the provinces of Huelva, Córdoba, Cáceres, Badajoz, Salamanca, Ciudad Real, and Seville. ![]() The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. The fat content is relatively high compared to jamón serrano. Jamón ibérico, especially the one labeled de bellota, has a smooth texture, rich, savory taste, and regular marbling. Jamón ibérico ( Spanish: Portuguese: presunto ibérico ), " Iberian ham," is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal.ĭescription Platter of jamón ibérico with beer and pan con tomateĪccording to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork meat product.
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