|
THERE ARE MANY FACTORS THAT MAKE A CURED HAM TO BE DIFFERENT TO OTHER CURED HAMS.
THOSE FACTORS ARE:
|
* The pig's breed, unique in the world: the Iberian pig
* The micro-climate
* The pigs' breeding
* The pigs' food
* The cure of the ham
|
|
THE IBERIAN PIG
|
ITS A BIG BREED THAT HAS ITS ORIGIN IN THE CORK TREE AND HOLM-OAK WOODS IN WHICH THEY LIVE, PLACED ON THE SOUTHWEST OF THE IBERIAN PENINSULA.
ONE OF THE MOST OUTSTANDING FEATURE OF THE IBERIAN PIG IS THE INFILTRATION OF FAT INTO ITS MUSCLES, SOMETHING WHICH IS MADE EASIER WITH THE 'EXERCISES' MADE BY THE PIGS IN THE 'MONTANERA' STAGE: A PERIOD IN WHICH THE HERDS RUN THROUGH THE MOUNTAINS, AND EAT ACORNS OR GRASS (TYPICALLY FOUND IN THE SPANISH LANDSCAPE).
|
|
|
|
PROCEDURES USED FOR ELABORATING THE CURED HAM
|
* The pig-killing
* The carving-up
* The cured ham's preparation
* The cure of the ham
|
|
WE CAN ALSO ELABORATE OTHER PRODUCTS FROM THE PIG
|
* The Iberian pig's loin
* The big blood sausage
* The blood sausage
* The pig's liver pâté
* Etc ...
|
|
|
|
|
