افضل شركة تنظيف مسابح بجدة

Posted by Nurse on December 23rd, 2020

To first understand where Iberico Ham comes from, it is important to understand the history of the black Iberian Pig.

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The Pig is native to the Iberian Peninsula, an area that includes Spain, Portugal, Andorra, Gibraltar and parts of the South of France.

History has it that the Iberian Pig is شركة تنظيف مسابح بجدة a product of cross-breeding between traditional pigs from eastern Mediterranean countries and the native wild boar. The Iberian Pig is not your every-day pink pig, it is big and black with slender legs and a long snout.

The pig is not very hairy and even its hooves are black. Rather interestingly the hooves remain on the leg throughout the whole curing process and help distinguish Iberico Ham from Serrano Ham.

While the pig is associated with the Iberian Peninsula, they are typically found in the areas of Salamanca, Seville, Cordoba and Huelva as well as in some parts of Portugal.

The Portuguese version of Jamon Iberico known as Presunto Iberico.

Much like Parma Ham is indigenous to the Italian region of Parma and Champagne can only be produced in France, Iberico Ham can only be associated with Iberia and the Iberian Pig. The regions of Guijuelo and Jabugo, in Salamanca and Huelva respectively have achieved destination of origin awards due to the high quality of their products.

While the curing process exemplifies the tastes that exists with the ham it is the pigs natural surroundings and diet that create the unique flavour.

Newly born piglets are fed Barley and maize before moving in to fields of holm oak trees to feed on wild herbs, sweet acorns and roots.

A capacity to amass intramuscular and epidermal fat, not to mention a diet of acorns is what gives the ham it's unique, sought-after nutty taste.

The Iberian Pig, when slaughtered, produces a number of special pork products. The front and back legs are referred to as "paleta" and "jamon" respectively while the back is known as "lomo".

While Jamon Iberico translates as Iberico Ham, the "Jamon" element actually refers to the back leg of the Iberian Pig.

To create the unique taste and flavours that are associated with Iberian Ham, the meat is salted and left to dry for two weeks. It is then rinsed and left to dry again, this time for up to 8 weeks.

In total the curing قهوجيين بالدمام process takes about twelve months, although some producers have been known to cure the ham for up to 48 months, creating an even more sublime taste experience.

While Iberia Ham is renowned for its flavour and unique taste, the meat has a number of other benefits. The meat from the leg is naturally lean and can help lower LDL cholesterol, a direct result of the pig's diet of acorns.

It is also very diverse. The meat can be eaten hot or cold (it is traditionally eaten cold) and can be used in salads, on pizzas and for those that don't like eating leeks try wrapping them with some Jamon Iberico for a new flavour.

For more information on Jamon Iberico visit