Brindisa Spanish Foods iberico Pork Fat, 190G

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Besides whole legs, you can also buy whole shoulders of Ibérico ham. Like the legs, jamón shoulders require you to carve off and finely slice the meat within. Iberico Salami: Our Iberico acorn fed salchichon is a fun and different way to serve the rich, nutty meat of these world famous pigs. Try slicing it and serving with a salami platter and a glass of full bodied red wine. The meat is soft, and the fatty parts easily melt so it isn’t difficult to chew on. It is considered to have a velvety texture that easily melts in the mouth due to its high-fat content.

Once rendered, Iberico lard can be used in recipes as you would conventional lard. It's great in biscuits! Because of all the factors above jamón ibérico, especially Jamón Ibérico de Bellota is pricier then Jamón Serrano.

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A very common use and one that you will have consumed more than once while enjoying a beer or as an aperitif, is chicharrones, which is nothing more than the fried fat itself. The pata negra pig is not fed grains or cereals and feed solely on falling acorns, or bellotas, during that last six months of their lives. Jamón Ibérico Cebo de Campo: These pigs have to be 50% Ibérico but are fed mainly on grain with a few acorns added. White Label Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 There are several differences between Jamón Ibérico (Iberian Ham) and Jamón Serrano (Mountain Ham);

The most commonly accepted theory is that the pigs were first brought to the Iberian Peninsula by the Phoenicians from the Eastern Mediterranean coast (current-day Lebanon), where they interbred with wild boars. [ citation needed] This cross gave rise to the ancestors of what are today Iberian pigs. The production of Iberian pig is deeply rooted to the Mediterranean ecosystem. It is a rare example in world swine production where the pig contributes so decisively to the preservation of the ecosystem. The Iberian breed is currently one of the few examples of a domesticated breed which has adapted to a pastoral setting where the land is particularly rich in natural resources, in this case acorns from the holm oak, gall oak and cork oak. [1] One last thing, do not freeze Jamón Ibérico, it is too delicate and it will lose its aroma and flavor. Jamón Ibérico vs Jamon Serrano When you’re ready to cook the meat, remove it from the refrigeration and let it rest at room temperature for an hour or two, depending on the size of the meat. You want to start the cooking process with a uniform temperature throughout the meat, if possible. If you have a meat thermometer that can be read remotely (wireless or wired probe), insert into the central core of the meat. Now you’re ready for LOW and SLOW.There are four different qualities of Jamón Iberico. The current labelling system started in 2014. It is simple and straightforward for the consumer. See below; In fact, Spanish government regulation mandates on average only one Iberico pig allowed per hectare (2.5 acres) of land.