Small Iberian Ham producers from all over the world
Iberian ham is traditionally widely consumed in Spain and Portugal, so the preparation and denominations that exist for it are distinct. Iberian ham comes from Iberian pigs, very different from “serrano ham” that comes from white pigs.
The main characteristics of the Iberian pig, which can be a 100% pure Iberian breed or crossed with the Duroc breed, derived from extensive breeding in free wooded pastures called Dehesas; here they can move freely and feed on acorns, cereals, herbs, and grasses.
The curing period usually lasts between 8 and 36 months, depending on ham’s weight. The Iberian ham is differentiated from the rest by its unique and distinguishable texture, aroma, and flavour although the flavour varies according to the quantity of acorns the pig has eaten, and the exercise that has done. It is classified according to the amount of acorns consumed before slaughter, and by the breed they belong to.
The official classification permitted for Iberian hams groups them in:
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