Stuff You Should Know About Iberian Ham

Stuff You Should Know About Iberian Ham

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berian pigs which produce the most coveted Spanish Iberian hams are very unique. They grow much faster and larger than the ordinary and familiar white or pink breed of pigs that are found through Europe, north America, and other parts of the world.

The pigs are raised on pastures called "dehesa" which is a meadow that was once a part of magnificent prehistoric forests that was later on reduced by time and the modern age. The oak trees in these remaining forests in the Extremadurra were thinned systematically as a self sustaining environment to be utilized for agriculture and preservation of over 55 ecological species. Pigs that are raised to become bellota grade ham are very lucky because they spend their last few months in the dehesa eating acorns and other plant life. The dehesa is improved more when they munch on the undergrowths.

Bellota hams are cured longer than other Iberico hams because of the tremendous amounts of fats and high levels of antioxidants that came from the acorns. The tradition of curing has remained the same over hundreds of years. Salting is done and then they are cured for fourteen days. Less salt is needed if the elevation is higher and cooler. The purpose of the salt is to keep away the bacteria and dry up the meat. The meat is left to dry in secaderos and then finally transferred to cold bodegas or storage rooms to cure for many months or even years. The fats drips off the meat and the weight of the ham is halved as time passes. It is also during this time that the chemical changes occur in the meat due to the seasonal changes of the temperature and the fat on the ham is converted into healthy monounsaturated fats which are high in oleic acid. Oleic acid is known to reduce heart diseases if eaten regularly and it is found in olive oil.

Bellota ham is not only tasty but it is actually good for our health too. It is no wonder that Spaniards go crazy over this ham and it is attested by the fact that they are the biggest consumers and producers of Iberian ham. If you go to Spain, the most famous village that produces the best quality of jamon is in Jabugo which is in the Aracena mountains in the province of Huelva.

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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