Allain Ducasse, one of the most celebrated French chefs today, said of Ibérico ham: “This ham is truly one of the world’s gastronomic jewels”. He serves Ibérico ham from Spain in all his restaurants.
The prestige of Ibérico acorn ham goes far back
into history. As early as the first century A.D., the Greek geographer Strabo
extolled the virtues of Ibérico ham. The excellent taste of Ibérico ham derives
from its ascendancy. The Iberian pig still lives in its original habitat, the
dehesa, a mixture of forests and meadows in south eastern Spain.
Iberian pigs feed on acorns and wild chestnuts,
gars aromatic herbs and tubers, mushrooms, small insects, even snakes. Their
skin is dark, legs are long, ears drooping, and long snout, help pigs survive
in this environment. This diet helps pigs gain weight rapidly, mostly fat, but
it consists of 5- – 60 per cent oleic acid, the same unsaturated fat fund in
olive oil.
Has a smooth texture, appealing shine, bright
red colour, and marbled with an intense aroma, finishing with an unusually long
aftertaste. After salting and stabilizing the leg, aging takes place in
temperature-controlled warehouses called curing halls.
Visit our online shop to buy the best "jamón ibérico" and of course the most refined "Jamón Joselito"
Writer – Hrayr Berberoglu
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