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After salting, breed selection, controlled chamber curing, underground natural curing and now is the final stage called Up-floor Driers Natural curing, this final stage is so much important because this is where the ham meet its desired flavour and taste.
Black Iberian Pig is also known as Alentejano Pig or Cerdo Negro in Spanish. It is indigenous at the Mediterranean area. In this article we explain how the breeding of this pig, its slaughtering and the curing of its pork meat must carried out so as to get the product named jamon iberico de bellota.