The finest ham in the world, Ibérico ham, is produced in the South-western part of Spain. The Ibérico pigs are put on a diet at a very young age until the time that they are slaughtered. Right before the slaughtering time approaches, the diet is limited to olives or acorns. The slaughtered ham is salted and left to dry for two weeks after that, they are rinsed and put to dry for another four to six weeks. The curing process then takes at least twelve months! The ultimate result is a long, thin leg of ham with a deep golden hue to its fat. The meat is dark red, marbled with veins of tasteful fat. You will value the ham if you know how it is produced, we recommend this Spanish culinary highlight and you can buy it in our shops! Buen provecho!
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