20 Jun Iberican Cebo Ham
Some deli products and their origins
The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the black Iberian pig is typically found in the provinces of Huelva, Córdoba, Cáceres, Badajoz, Salamanca, Ciudad Real, and Seville.
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, chestnuts, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives, chestnuts or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.
The hams are salted and left to dry for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.
Our Montanegra Boneless Iberico Ham is a rich meat with deep, nutty flavours. Produced from Iberico pigs in Extremadura, this ham can only come from the Iberian breed and means that they accumulate fat between the muscular fibres, just like me. This ability is what gives the ham its unique white streaks!
The main feature which distinguishes Ibérico from the rest of cured hams is the quality of life the pigs receive. They are allowed to graze freely in extensive wooded pastures known as Dehesas where they are raised on a diet of grass and acorns from Holm and Cork Oak meadows. This is what gives the mean its unique aroma and nutty taste.
So if you are after a meat with a unique taste, try the Montanegra Boneless Iberico Ham.