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June 03 2012


Prosciutto Iberico

- Manufacture of the pigs:

Jamon iberico
The black Iberian pigs lived within the southeast and southwest of Spain. They are called as porco de raca alentejana in Portugal, Spain.

Prosciutto Iberico
Black Iberian piglets are treated very well. Following weaning, they may be fattened through barley and maize and after a few weeks, they're allowed to roam over the oak forest so that they can eat natural grass, herbs, acorns, and roots before the correct time to slaughter them.

- Slaughtering:

Prosciutto Pata Negra
During this period, this diet of the pigs are limited to eat acorns only. This strict meals are done to make the highest quality of Jamon Iberico Bellota. However for an inferior quality, its food acorns can be blended with an industrial feeds.

- Curing:

Jamon iberico
Curing happened following the pigs are slaughtered. Its ham are salted and left to begin drying for weeks. Then, they're rinsed and dried for another four to six weeks. The curing process then takes at least a year however some producers prefer to cure the ham for thirty-six months.

- What's Jamon Iberico Bellota?:

Jamon Iberico Bellota may be the finest Iberian ham because of its strictly acorn eating diet. The value of the acorn eating meals are its great impact on the flavor of the meat that makes it very unique to taste. Additionally it is cured for 24 to 3 years for a top quality ham.It's many recipes applications and is also eaten as appetizers, entry food and contrast plate with melon and other sweet food.

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