The jam’n en Espa&bath;to: Ibérich and White
One of the animals most appreciated within the Spanish gastronomy is the pig as it takes advantage of everything and also gives us such wonderful products as is the ham, a product on which we focus in this article.
Index of the article
- 1 Preparation of the ham
- 2 Iberian Ham
- 3 Ham White
- 4 Appellations of origin
Preparation of the ham
The ham can be made from white pork, iberian pork or a mixture of both, to achieve unique results.
In the first place, there is a difference between two phases, as is the curing of the ham (this process gives as a result that will eliminate any type of moisture and, in turn, merge in a very natural way fat) and the maturation of the ham process that allows the appearance of the wonderful aroma of ham and its unique flavor.
We find that the ham is called well by the race to which he belongs or by the locality of origin. One aspect that we must take into account, and that you may find interesting, is that in Spain we have six denominations of origin for ham, both of iberian pig as a pig white, which are classified according to the breed of the animal and the type of food that has had, by which it is distinguished:
- Jamón Ibérico de Bellota: This iberian pig has fed only on acorns and natural grasses under a mountain, which produces the ham best value.
- Jamón Ibérico de Recebo: This iberian pig has fed on two types of product both the foods mentioned above (acorns and pastures) as the feed.
- Iberian ham Bait: This pig is fed in feed and natural pasture.
- Iberian ham Bait Field: feeds on grasses and animal feed but unlike the previous one, makes it to the open air.
- Serrano ham: This pig is raised in a regime-intensive, and their power is centered in feed containing a high level of cereals. Has a certificate as a TSG (Traditional Speciality Guaranteed) which “ensures” that there should be a minimum of 7 months of healing, and, depending on which brand you choose, you can get up to 24 months.
- Cured ham: These pigs are ecrían in regimes intensive and are fed with feed, as the previous, with a high level of cereal.
Appellations of origin
In Spain there are the following denominations of origin of the jamón ibérico: - Dehesa de Extremadura, Guijuelo, Jamón de Huelva and Los Pedroches. In terms of ham white, we find: Jamón de Teruel and Jamón de Trévelez. If we want to visit these places with the program Iberia Plus get numerous advantages.
Do you know any other program or offer to you to enjoy a good ham?