Why Acorns are Important in Making Iberian Ham
These dehesas supports all aspects of the lives of the villagers and it is a source of many of their basic needs such as grazing land for cattle and other farm animals, source of food, shelter, firewood and many other purposes. It is a unique ecosystem where everything works together to support each other.
The pigs are allowed to roam around and graze on the fallen acorns when autumn and winter comes. The grazing of the pigs is also beneficial for the land because they till the soil when they search for acorns and plants. The dehesas are well protected by the government because it is the home of the prized Iberian pigs and it also supports other plant and wildlife that migrate to the dehesas and those that are part of its unique ecosystem.
The pigs eat large volumes of acorns and they can eat as much as ten kilos of it a day. The pigs are not set out right away on the dehesa and they are only released onto it when they are ten months old and weigh 200 pounds. The small piglets will become big fat pigs when they reach the adult stage and they can gain as much as two pounds of fat each day when they are released into the psature. After weaning, there is a period called "montanera" where each pig will double its weight. It is during this time that both females and males are neutered and spayed to protect the quality of their meat. The females are castrated to protect them from the advances of the wild boars that roam the mountains. As soon as they reach the right weight, they will be prepared for the "sacrifice" or slaughtering.
The "matanza" or sacrifice is a tradition where the whole family gathers for the slaughtering. It is when the meat is gathered and preserved which will keep the family sustained for a year. The best cuts from the slaughtered pig will be set aside and eaten fresh and chorizos, salchichon, and morcilla sausages would be made on the spot. The remaining fatty legs will be smothered in sea salt and then strung up on ceilings to let it dry in the cold winter air. Some family run factories produce ham in large quantities using traditional methods of curing and this tradition still continues up to now.
About the Author
As a writer I get my articles in various internet sites, cook books, travel books, encyclopedias, and I look deep into my family tradition in order for me to write something really interesting.
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