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Iberian Ham

PostPosted: Thu 26 Jul 2018, 12:03
by johntimber
Hi,

The finest jamón ibérico is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called la dehesa) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months.The next grade of jamón ibérico is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.The third type of jamón ibérico is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain. The ham is cured for 24 months.

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Thanks!

Re: Iberian Ham

PostPosted: Fri 27 Jul 2018, 11:31
by Sebas71
The category "Recebo" no longer exists. A new law eliminated it 2 years ago. Now, the ham is "bellota" or "cebo".