The History of Iberico Ham
The creation of Jamon Iberico is filled with a lot of history and it even partly tells the stories of Spain and some of its small villages. The story begins in the ancient oak pastures to the fine Iberico pigs and even the mountain air that moves through the ham has a part in the story of the creation of one of the most delicious hams in the world. All of these factors contribute to the creation and transformation of one of the world's most exquisite food and if one of these is lacking then it cannot be called a Spanish Iberian ham. Adherence to the ancient traditions and exceptional skill is important in making a great Spanish ham.
The origin of the black footed Iberian pigs goes back many centuries and it is an original pig breed that is native to Spain. It is only in the later part that the pink or white colored pigs emerged. These Iberian pigs have been around for so long and they have not changed genetically for so long and that they will remain this way. The Iberian pig is generally larger in size than the normal pigs, has a small amount of hair on the body,it has slender legs, and a very long snout. Black footed hooves are the most obvious feature of these pigs and they are sometimes called pata negra because of this. Their black hooves are left on the ham which distinguishes them from other hams and also so that the consumers will know that what they are buying is genuine iberico ham. They also accumulate fat much more than other animals which run all over the body of the pig. This significantly contributes to the unparalleled taste and texture of the resulting ham. The curing period of hams made from Iberian pigs is longer because of the incredible amounts of fat that streak the entire body.
Not all Iberian pigs are destined to become bellota ham and pigs that do become bellota ham will be treated more luxuriously than other pigs. Jamon iberico comes from pigs that are fed on grains and acorns while the iberico bellota is fed only on acorns. Although the jamon iberico is lower in class and considerably cheaper, it still tastes wonderful because the pigs are still of the lineage of Iberian pigs. At the pinnacle of all the Iberian hams is the Bellota ham and it can cost twice or much more than regular hams. These pigs live the lifestyles of the rich of famous when it comes to other pigs because they are allowed to roam around the pasture and eat to their heart's content all the acorns that they can find.
So now you know that there are distinct grades and classes of Spanish ham that you should try if you ever get a chance. It is not the elusive anymore because you can buy it at specialty shops, and even online.
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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