How Special Is Acorn Cured Ham

How Special Is Acorn Cured Ham

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Iberian pigs produce the best quality of ham and they are only found in Spain and in some areas of Portugal. The Iberian pigs are unique pigs that produce hams that have a very distinct and unique taste because of its diet of purely acorns. Food that is eaten by the hogs is a great factor that influences the taste of the hams and there are many other factors that influence the taste and these are some of them:

They use only high quality Iberian pigs that are widely distributed in Spain and some parts of Portugal. These pigs produce the highest quality of meat in Spain and it usually takes 14 to 36 months of preparing and curing to produce the top selling hams. The pigs are fed only natural and healthy food which is specifically acorns. Acorns are very nutritious because they came from the trees that have been around for hundreds of years and therefore untouched by modern methods. Acorns are nutritious for the pigs they contain carbohydrates, fats, proteins, and nutrients that are responsible for the health of the pigs. Nutrients that are contained in acorn are calcium, phosphorous, potassium, and niacin. The nutty taste of Iberian ham is contributed by these essential nutrients and the pigs' diets are closely watched to ensure that they will grow up big and healthy. The pigs can consume twenty pounds of acorn at most everyday and this would amount to an addition of two pounds of fat on their bodies everyday. Their living conditions which allow them to roam freely permit them to exercise. This keeps them in a good physical condition and allows the fats to spread evenly all over their body which in effect enhances the marbling of fat in the meat.

After weaning, the Iberian pigs are fed on maize and barley to fatten them up. A few weeks later, they are freed and set upon the pasture to mill around and feed on grasses, acorns, and other plant life that are growing in the pasture. When they are ready to be slaughtered, they are fed on a diet of acorns only. Pigs that are destined to make second grade hams are fed on a mixture of grains and acorns. After slaughtering, the curing process is started and this is the last step to making Spanish hams. The curing of meat may vary from region to region but they will still be cured according to the farmer's standards.

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



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