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Prosciutto Pata Negra

June 3, 2012

– Manufacture of the pigs:

Jamon iberico
The black Iberian pigs lived within the southeast and southwest of Spain. They’re known as porco de raca alentejana in Portugal, Spain.

Prosciutto Iberico
Black Iberian piglets are treated perfectly. Right after weaning, they are fattened through barley and maize and soon after weeks, they are allowed to roam on the oak forest so that they can eat natural grass, herbs, acorns, and roots until the right time to slaughter them.

– Slaughtering:

At this stage, the diet plan with the pigs are limited to consume acorns only. This strict meals are completed to make the top quality of Jamon Iberico Bellota. However for a lesser quality, its food acorns may be mixed with an industrial feeds.

– Curing:

Jamon iberico

Curing happened following the pigs are slaughtered. Its ham are salted and left to begin drying for weeks. After which it, they are rinsed and dried for an additional 4 to 6 weeks. The curing process then takes no less than twelve months however, many producers prefer to cure the ham for thirty-six months.

– What’s Jamon Iberico Bellota?:

Jamon Iberico Bellota is the finest Iberian ham due to the strictly acorn eating diet. Value of the acorn eating weight loss program is its great impact on the taste with the meat that means it is very unique to taste. It is also cured for twenty-four to 3 years for any best quality ham.It has many recipes applications and it is eaten as appetizers, entry food and contrast plate with melon as well as other sweet food.

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