This Jamón is a unique delicacy from La Alberca, Spain. A hybrid breed of Ibérico pigs and the Duroc pigs, this meat is expertly cured for 36 months to a mouth-watering perfection – no further preparation needed on your part! Enjoy as-is with your favorite red wine and your best friends!
50% Raza Ibérica - Net weight 2 oz
Ibérico pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
What Makes Ibérico Pigs Special?
Iberian pigs are often referred to as olives on legs. The acorns provide a nuttiness that makes it stand out from other foods. The best way to describe it is similar to olive oil mixed with a nutty taste. Perhaps a little salt to season, but nothing more should be added to not lose the unique taste. The meat is soft - considered to have a velvety texture that easily melts in the mouth due to its fat content. The fat content doesn't equal unhealthy meat. In fact, due to their diet, the fat marbled into the pork is monounsaturated oleic acid, which helps your body fight bad cholesterol and is good for your heart. It also contains antioxidants and tyrosine which help with anti-aging due to a better condition of blood vessels and regenerating cells, just like extra virgin olive oil. It is also high in vitamin A, vitamin E, and iron. Ibérico pork has a unique look compared to most other ham and pork products. Instead of a pale pink or white color, Ibérico pork is often a deep red and is marbled with fat. It traditionally looks more like raw beef.
Iberian pigs are found only in the Iberian Peninsula in both Spain and Portugal, tracing back to over 12,000 years ago. Several different pig breeds are all raised in similar ways and share the same geographical area. For this reason, though they are different species, they are all listed in the same group of Ibérico pigs. Ibérico pigs are taken care of according to very special guidelines. Only 1.25 pigs per hectare are allowed in an oak grove, and each pig can eat up to 10kg of acorns a day. Essentially, they are treated like royalty. The higher quality, Ibérico pigs are let out to eat only acorns for the last few months of their life, and can easily double their weight in that time.
Spain alone produces over 50 million pigs each year, and only three million of those can be marketed as Ibérico pigs. Ibérico pork is a delicacy with a unique taste that goes through a specific high-standard growing and curing process to be able to promote the finest flavor.
This Jamón is a unique delicacy from La Alberca, Spain. A hybrid breed of Ibérico pigs and the Duroc pigs, this meat is expertly cured for 36 months to a mouth-watering perfection – no further preparation needed on your part! Enjoy as-is with your favorite red wine and your best friends!
50% Raza Ibérica - Net weight 2 oz
Ibérico pork ham, salt, sugar, trisodium citrate, potassium nitrate, sodium nitrite.
What Makes Ibérico Pigs Special?
Iberian pigs are often referred to as olives on legs. The acorns provide a nuttiness that makes it stand out from other foods. The best way to describe it is similar to olive oil mixed with a nutty taste. Perhaps a little salt to season, but nothing more should be added to not lose the unique taste. The meat is soft - considered to have a velvety texture that easily melts in the mouth due to its fat content. The fat content doesn't equal unhealthy meat. In fact, due to their diet, the fat marbled into the pork is monounsaturated oleic acid, which helps your body fight bad cholesterol and is good for your heart. It also contains antioxidants and tyrosine which help with anti-aging due to a better condition of blood vessels and regenerating cells, just like extra virgin olive oil. It is also high in vitamin A, vitamin E, and iron. Ibérico pork has a unique look compared to most other ham and pork products. Instead of a pale pink or white color, Ibérico pork is often a deep red and is marbled with fat. It traditionally looks more like raw beef.
Iberian pigs are found only in the Iberian Peninsula in both Spain and Portugal, tracing back to over 12,000 years ago. Several different pig breeds are all raised in similar ways and share the same geographical area. For this reason, though they are different species, they are all listed in the same group of Ibérico pigs. Ibérico pigs are taken care of according to very special guidelines. Only 1.25 pigs per hectare are allowed in an oak grove, and each pig can eat up to 10kg of acorns a day. Essentially, they are treated like royalty. The higher quality, Ibérico pigs are let out to eat only acorns for the last few months of their life, and can easily double their weight in that time.
Spain alone produces over 50 million pigs each year, and only three million of those can be marketed as Ibérico pigs. Ibérico pork is a delicacy with a unique taste that goes through a specific high-standard growing and curing process to be able to promote the finest flavor.