Bellota Ham: The Best Of Spain

Bellota ham is often considered as one of the world's best tasting ham and it is a cured ham that is made only in Spain. It is similar to the Jamon Iberico and it is made from a breed of pigs that has distinctive black feet that is considered as ancient and found only in the southern parts of Spain and Portugal. The standard Iberico ham is different from the Jamon Iberico de Bellota because the bellota ham comes from pigs that live a unique lifestyle where they are allowed to run around freely in the oak forests of a dehesa. Their main diet is composed of acorns or "bellota" in Spanish. In conjunction with their active lifestyle, this results to a delicious ham that has a very rich and nutty taste.

Jamon Iberico de Bellota or as we plainly call it Bellota ham is produced from pigs that have at least 75% cerdo iberico breed in it. Its diet before slaughtering is made up only of acorns and grasses that can be found in the dehesa or on open ranged forest that has been designated by the government. The increased levels of mono-unsaturated fats in the form of oleic acid conrtibutes to bellota ham's distinct flavor and health benefits. This is because of the acorns that the pigs forage on which is very high in antioxidants that are converted into essential fatty acids during the curing process.

The ham can be tested by gas chromatography to make sure that levels of fatty acids will measure up to the standards that have been set for bellota grade hams. Aside from this, only one pig per hectare is allowed to make sure that the pig will have adequate amounts of acorn to feed on and enough space for them to run around and exercise. The shoulders or paleta and the bellota grade hams are generally dry cured for 24 to 36 months. This jamon is considered a luxury item and it is best enjoyed raw and as part of tapas or on its own.

Jamon Iberico de Recebo is made from a 75% cerdo iberico breed of pigs and its final diet is made up of at least 85% acorns and grasses and then the remaining amount is on commercial feeds. The density of pigs is per hectare is slightly higher for this grade than bellota ham and it is also a reason why it is slightly cheaper than the bellota. Its fatty acid levels are measured in the same way as the bellota ham and they are cured for at least 24 months which is a bit shorter than the curing period of the bellota ham.

Jamon Iberico Cebo de Campo has a lower grade than the former ham but it does not mean that it does not taste good. It is not very sought after like the bellota ham but it tastes just as good and also makes a very nice tapa or starter.

About the Author:
As a writer I get my articles in various internet sites,
cook books, travel books, encyclopedias, and I look deep into my family
tradition in order for me to write something really interesting.

http://www.jamondetrujillo.com

Article Originally Published On: http://www.articlesnatch.com

Tags: cured ham

, spanish ham

, shoulder cured ham

, bellota ham

, paleta iberica bellota

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