Prosciutto Iberico
- Production of the pigs:

Jamon iberico
The black Iberian pigs lived inside the southeast and southwest of Spain. They're known as porco de raca alentejana in Portugal, Spain.

Prosciutto Iberico
Black Iberian piglets are treated perfectly. Right after weaning, they're fattened through barley and maize and soon after weeks, they're able to roam over the oak forest in order to eat natural grass, herbs, acorns, and roots before the proper time to slaughter them.

- Slaughtering:

Prosciutto Pata Negra
At this stage, this diet from the pigs are limited you can eat acorns only. This strict diet is completed to produce the top quality of Jamon Iberico Bellota. But also for a smaller quality, its food acorns may be blended with an industrial feeds.

- Curing:

Jamon iberico

Curing happened following your pigs are slaughtered. Its ham are salted and left to begin drying for weeks. After which it, they may be rinsed and dried for another four to six weeks. The curing process then takes no less than twelve months however some producers prefer to cure the ham for thirty-six months.

- What exactly is Jamon Iberico Bellota?:

Jamon Iberico Bellota is the finest Iberian ham due to the strictly acorn eating diet. The value of the acorn eating weight loss program is its great impact on the taste from the meat that means it is very unique to taste. Additionally it is cured for 24 to Three years to get a highest quality ham.It's many recipes applications and it is eaten as appetizers, entry food and contrast plate with melon and other sweet food.

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