Jamón serrano vs ibérico
- how is jamon iberico made
- how is jamon serrano made
- how is iberico ham made
- what is jamon iberico and where is it most popular
Why is iberico ham illegal.
Jamón ibérico
Type of cured pork leg product
Jamón ibérico (Spanish:[xaˈmoniˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese:[pɾɨˈzũtuiˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula.
It is considered a staple of both Portuguese cuisine and Spanish cuisine.
Jamón ibérico main ingredients
Description
[edit]According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same restriction as required to keep official ibérico denomination on any Spanish pork meat product.
Jamón ibérico, especially the one labeled de bellota, has a smooth texture, rich, savoury taste, and regular marbling. The fat content is relatively high compared to jamón serrano.
Production
[edit]Location
[edit]The black Iberian pig lives primarily in the central a
- what is jamon iberico
- is jamon iberico cooked