Spainish Iberico Ham 

In the past, when it comes to air-dried ham, everyone only knows the Italian Parma Ham. However, in recent years, Spanish food has become very popular, and the local Iberico Ham (Iberico Ham), a fat-headed, droopy-eared, black-bodied pig with naturally black hooves, has also gradually emerged. ; This breed of pig has a small output, and its exquisite feed makes it sweet, fragrant, and moist, attracting everyone's attention. The Iberian pig is a national treasure. What is the secret that makes everyone salivate over it? Now let me unlock the delicious secret of this black pork leg!

Noble breeding

Spanish Iberian pigs are definitely noble. According to Spanish law, each purebred Spanish Iberico pig needs to have at least one hectare, or 10,000 square meters of living space, which is much larger than our human homes. Even if it is a 50% mixed-breed Iberico pig, each The activity range also needs to be 100 meters.

The most valuable reason for Iberian pigs is of course that they eat more acorns. They are raised in oak forests. During the acorn season in autumn and winter, they forage everywhere in the oak forests and eat enough acorns, which gives the pork a unique hazelnut aroma and fat. Penetrating into the meat, the pork clearly shows marble-like oil splashes, and the taste is clear but not dry. Its fat is mainly unsaturated fatty acid, and its nutritional value is similar to that of olive oil, so this pig is also nicknamed "the olive tree that knows how to walk".

Grading

Iberian pigs can be divided into three groups, and the grades are also determined by their feeding ratios. They are the top Bellota (about 60% eat acorns), Recebo (about 30% eat acorns) and Cebo (100% eat acorns). cereals)

Bellota (100% acorn fed)
Cebo de Campo (some acorns, pasture resources, grains and feed)
Cebo (commercial feed only)
 

Bellota ham is of the highest quality because the pigs roam pastures and oak forests, feeding on acorns, grasses, herbs and aromatic plants until slaughter time approaches. The diet may be strictly limited to acorns, a great delicacy for the pig and key to its flavor: a healthy, natural food for the pig that adds sweetness to the meat; and the practice of finding acorns, which makes the meat stronger and more flavorful , creating such a beautiful marbling pattern.

In addition to feed, it is also possible to grade by pedigree, and in 2014 an official color labeling system was implemented that helps you instantly identify whether a ham is Iberian ham, the proportions and the type of food it received. as follows:

Black, 100% Iberian, acorn fed. The best "Pata Negra".
Red, at least 50% Iberian ancestry, acorn fed.
Green, at least 50% Iberian, "cebo de Campo" (pasture resources and some acorns).
White, at least 50% Iberian origin, "cebo" (fodder).

pickled

Friends who buy black pigs will find different months written on the packaging, including 32, 48 and 60 months. In fact, these months refer to the curing time of iberico pigs. Different marinating times will affect the taste of iberico pigs. The length of marinating time actually depends on the weight, variety and breeding area of ​​iberico pigs.

The longer the marinated iberico ham is, the higher the price is, because the price of iberico ham is also related to the breed and feed of the pig. There is a chance that a 60-month-old iberico ham is cheaper than a 32-month-old iberico ham. And everyone's favorite taste is different, and the longer the pickling is, the better. But one thing is certain: the longer the curing time of Iberico ham is, the higher the technology required.

Machine cutting? Hand cutting?

Only human hands are always better than machines. To say that it is stable, it must be a machine, but after all, every ham is different. Only the ham master knows how to change the cutting method according to the changes in the ham. Each good ham slice should be two fingers wide. In addition, the heat generated by the machine is relatively high, which will also affect the flavor of the ham.

parts

Jamon (hind leg) meat has a fat ratio of about 6:4. Due to its higher utilization rate, the meat is firmer and more juicy and delicious. Hind leg meat has more fat and a more delicate texture, making it about 30% more expensive; and Shoulder (shoulder) meat has a fat ratio of about 6:4. The meat of the front legs is softer due to non-center movement, and the taste is slightly saltier than that of the hind legs.

It’s also worth mentioning that Iberian ham is actually good for your health! It is rich in protein, calcium and phosphorus, and also contains vitamins B1 and B2 and iron. But best of all, acorn-fed pigs contain a higher proportion of monounsaturated fatty acids, which actually helps lower cholesterol!

How to eat
 
- Eat on its own: The rich and flavorful texture makes it delicious on its own. Just slice it thinly and serve with a piece of bread or some crackers.
 
- As an appetizer: A popular choice on an antipasto plate, paired with other cured meats, cheeses and crackers. it goes well with cheese
 
- Rolled on fruits: Can be rolled on fruits such as figs or cantaloupe, the taste is sweet and delicious
 
- For Sandwiches: Can be used in sandwiches to add a rich and delicious texture. It pairs well with cheese, arugula and tomatoes
 
- For Pasta or Risotto: Can be added to pasta or risotto to add a rich and delicious texture. It goes especially well with cream sauces and mushrooms.

應該配什麼美酒？

可以用意大利Processco汽酒和紅酒，前者舒爽的氣泡能帶出火腿的獨有風味，更減低脂肪的油膩感；後者濃郁的葡萄酒香與火腿的甘香相輔相成，品味更高層次。當然西班牙火腿配西班牙酒亦甚有風味，體現最貼地西班牙酒與美食！

如何保存？

未開封的，置於5℃至6℃的雪櫃，參考保存日期，一般係生產後1年；一經開封，最好在兩日內品嘗；由於過冷油脂凝固，故此在吃前15 mins便應把火腿拿出室溫攤軟，並放在熱烘烘的碟上，讓熱力把脂肪稍稍溶解，誘發香氣。