Ham… the spanish passion
June 15, 2015
Gastronews (323 articles)

Ham… the spanish passion

Spain is related to several delicacies … including the ham. The king of our cuisine.

Of various qualities, ham is a delicacy which begins manufacturing in January it’s time to slaughter. In slaughterhouses, those days sacrifice pigs eat in a couple of years.The pata negra, purebred have always lived in freedom, in the open range. Eating acorns, herbs and exercise both for lunch and drink.


closeup of a knife cutting spanish serrano ham


From October to February, falling acorns and cork oaks, it is the era of the open range, an example of the use of natural resources. In the meadows they are, in total freedom, pig herds, feeding mainly those acorns. The oaks, sweetest, are your favorites, and do not stop until they do not go to the cork, less attractive to these greedy animals.

The acorn is rich in carbohydrates, starches and sugars, which promote animal growth and will give the ham that particular grain. Surprised to see the pigs peel literally acorns with teeth blazing speed. It is estimated that an acorn every pig can consume a ton of acorns, more than seven kilos a day, allowing you to win in just over three months between 80 and 100 kilos of weight, twice the initial, despite that is in constant motion.

The hind legs of the animal, once exploded with skill, completely buried in salt. Traditionally it considered to be well stay a day per kilo, but the modern trend is to shorten that period to lower the salt. The hard part is finding the right balance, task master ham.

After a period of about six months, the hams are carried curing cellars where they will spend four years. During this period, a leg of pork, between 6 and 8 kilos on average in the slaughterhouse, have lost thirty percent of that weight. From there you are ready for cons

Different types of ham:

Iberico ham comes from pigs originating Ibércia Pensinsula Iberian race, admitting at least 50% purity of the breed to be called “ham”.

When the term “ham” is used to dry without bearing the name “Iberian” usually refers to “ham”.

1.- Iberian ham Cebo

O terminated bait animal is raised in a feedlot and receives power from feedstuffs (cereals and legumes),

2 .– Iberian ham Cebo Campo finished bait / field, animal breeding pasture that receives and herbal food and feed (cereals and pulses) Iberian ham

3. ReceboO completed in topdressing, animal breeding pasture that receives an herbal food and feed, and the period of acorn eating acorns, but after the mast does not reach the optimal weight for slaughter and requires intake of feed (cereals and legumes) and grasses to achieve that slaughter weight;

BellotaO Iberian Ham finished in acorn, animal breeding pasture that receives an herbal food and feed (cereals and legumes), and in the fattening period (about 2, 3 or even 4 months between November and March) feeds on acorns and grass, reaching the optimum slaughter weight

However, after the amendment passed, three categories (‘Acorn’ ‘bait field’ and ‘bait’) that accompanied the percentage of Iberian breed that has the animal will be :

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