Jamon Iberico

Jamón ibérico on display in Granada, Spain.

Jamón ibérico, Iberian ham, is a type of cured ham produced mostly in Spain, but also in some Portuguese regions where it is called presunto ibérico. It is at least 75% black Iberian pig, also called pata negra (literally, black leg). The black Iberian pig lives primarily in the south and southwest parts of Spain and in the southeast parts of Portugal. Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point the diet may be strictly limited to acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.
In Europe, the jamón ibérico price can range from 50 Euros per kilogram for the lowest quality, to more than 120 Euros per kilogram when bought at restaurants.

[ FujiFilm FinePix HS10 ]

© 2011 Jordan Kevrekidis

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