{"id":4606,"date":"2021-05-05T08:11:38","date_gmt":"2021-05-05T08:11:38","guid":{"rendered":"https:\/\/www.gastronomicspain.com\/blog\/?p=4606"},"modified":"2021-09-22T13:58:18","modified_gmt":"2021-09-22T11:58:18","slug":"acorn-fed-iberico-pork","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/acorn-fed-iberico-pork\/","title":{"rendered":"Acorn-fed Iberico pork, the star of any table"},"content":{"rendered":"

12 noon on a Sunday. You have finally been able to gather all your friends. The day has come out spectacular with a radiant sun. It’s time for the aperitif, what is it you can’t miss? I’ll tell you: a table of varieties of acorn-fed Iberico pork<\/strong>, be it ham, loin, chorizo, salami and, of course, a very cold beer. Surely all worries will vanish with this plan.<\/p>\n

In this article we are going to try to explain everything you need to know if you are a fan of Iberico sausages<\/strong>, especially acorn-fed Iberico ham<\/a><\/span><\/strong>.<\/span><\/p>\n

\"cut<\/a><\/h2>\n

The acorn-fed\u00a0Iberico pork<\/strong>\u00a0in its habitat<\/h2>\n

The acorn-fed\u00a0Iberico pork<\/strong>\u00a0is the Iberian breed of pig from which a great variety of very good quality Iberian pork, hams, sausages and shoulders are produced in the Spanish market.<\/p>\n

It is a breed typical of the Iberian Peninsula, which is why it receives this name. Both Spain and Portugal are the only two countries where we can find this type of pig, as well as others, such as suckling pig.<\/p>\n

In addition, this acorn-fed\u00a0Iberico pork<\/strong> is one that has a pure breed equal to or greater than 50%, that is, at least one of the parents, usually the female, is also of the Iberian breed.<\/p>\n

As well as a curious fact, the Duroc pig, a type of North American breed of white pig, that is to say, not Iberian, is with which this typical animal of the peninsula is usually crossed. But we are going to focus on the pig, its origin and peculiarities.<\/p>\n

Iberico pork breeds<\/h2>\n

Among the breeds of the Iberian pig, we find two types of pigs: the black Iberian pig and the red Iberian pig.<\/p>\n

Black Iberico pork<\/h3>\n

This breed of Iberico pork has black fur and its meat has a finer and more delicate taste. It is a large animal with a significant predisposition to accumulate fat. Within the breed of Iberian acorn-fed black pig, we find the black Iberico pork and the black hairless Iberian pig.<\/p>\n

Red Iberian pig<\/p>\n

This type of Iberico pork contains a higher percentage of muscle than the black pig and, consequently, a lower percentage of streaky fat. Within this breed, we can differentiate two types: retinal pig and tobiscal pig.<\/p>\n

Iberian life cycle<\/h3>\n

Next, we are going to tell you about the entire process of raising acorn-fed\u00a0Iberico pork<\/strong>, traveling through all its processes.<\/p>\n

The female becomes pregnant between 8 and 12 months of age, reaching a weight of about 65 kg. They have a gestation process of three months and the litter is usually between 4 and 6 piglets. From this moment on, the pig goes through three different periods:<\/p>\n

1. Breeding period: from when it is born until it stops taking milk from the mother, reaching a weight of 23 kg.
\n2. Rearing period: feeding on low-energy but high-fiber feed. In this way you will have a good bone and muscle structure.
\n3. Bait period: it is the last period before slaughter.<\/p>\n

\"iberico<\/a><\/p>\n

Acorn pig feeding<\/h3>\n

Without a doubt, diet is one of the most important factors of acorn-fed pork, which will determine its flavor and the quality of the sausage and hams. Unlike the white pigs that feed mainly on feed and cereals, acorn pigs can be fed in three different ways and in this way the quality of the ham varies.<\/p>\n

\u2022 Acorns: the acorn-fed Iberico pork only feeds on acorns and natural pastures, which contain the highest quality acorn-fed Iberian pig meat on the market.
\n\u2022 Field bait: they are raised in the wild in the Dehesas with a diet of fodder and herbs. We would be talking about the field bait ham itself.
\n\u2022 Cebo: are those Iberian pigs that are not raised in freedom, but in specific headlands and, therefore, their diet is based solely on feed.<\/p>\n

How to cure the ham?<\/h3>\n

As for the curing we mean, we are going to focus on that of the Iberico ham, or also known as Iberico ham. This process travels through 5 phases that we are going to explain to you below.<\/p>\n

Salting of the pork leg<\/strong>
\nIt is the most important phase, since the amount of salt in the pork leg will determine whether it has a higher or lower quality.<\/p>\n

Washing or brushing the ham<\/strong>
\nOnce the salting process is finished, this type of Iberico pork is washed and brushed. The objective is to remove all the salt residues from the surface, since the ham has already absorbed the necessary salt for its curing.<\/p>\n

Rest or Post-salty<\/strong>
\nThe purpose of this phase is to achieve a full distribution of the salt inside the pork leg and, in this way, produce an exceptional aroma and flavor.<\/p>\n

Ham maturation<\/strong>
\nDuring this phase, the leg ham undergoes dehydration and the \u00bb sweat \u00bb of the pig’s leg begins to occur.<\/p>\n

Aging<\/strong>
\nStage where this type of\u00a0Iberico pork is allowed to rest to ensure its maximum quality and guarantee an exceptional cured ham.<\/p>\n

*As these hams go through such a long curing process, their good quality is guaranteed, as well as preventing the ham from being raw.<\/p>\n

Denominations of origin of acorn-fed ham<\/h2>\n

Many of you have heard or heard the phrase: this Iberian ham is from the Denomination of Origin<\/strong>. This means that Iberian hams, specifically acorn hams, are under quality control. Only those that contain 75% or 100% Iberian breed will be considered Denomination of Origin.<\/p>\n

In Spain there are four areas of D.O. of Iberico ham, which are in charge of controlling that their own products meet a series of high-quality characteristics.<\/p>\n

Acorn-fed Iberico ham from Jabugo D.O. (Huelva)<\/h3>\n

The acorn-fed ham from Huelva or better known as \u2018\u2019 Jabugo ham \u2019\u2019 is found in one of the main protection areas in Spain. As we have commented previously, the DO Jabugo guarantee a minimum of 75% of Iberian breed certifying its origin and quality. These Iberian pigs have been raised and fattened in pastures, in full freedom, and made in their own wineries. In this way, they have a traceability from birth that guarantees the certification of acorn-fed Iberian ham.<\/p>\n

It is considered a delicacy, since its fat is brilliant. On the outside you can see the characteristic \u00bb V \u00bb shaped cut of Iberian hams.<\/p>\n

Guijuelo ham D.O. (Salamanca)<\/h3>\n

The acorn-fed Iberian from Guijuelo is the first Denomination of Origin created in Spain.<\/p>\n

Among its most outstanding characteristics of the acorn-fed Guijuelo ham, we find the color of the acorn, which goes from pink to purple-red and has a shiny appearance. Its flavor is delicate and not very salty, so the meat is fibrous and very aromatic.<\/p>\n

\"Jamon<\/a><\/p>\n

Acorn-fed ham Dehesa de Extremadura D.O.<\/h3>\n

The Designation of Origin of Extremadura certifies the origin and quality of the Iberian hams and shoulders raised in Extremadura pastures. Its aesthetics is elongated and sterilized. The Extramadura ham is similar to the Jabugo hams due to their similar characteristics.<\/p>\n

Los Pedroches D.O. (C\u00f3rdoba)<\/h3>\n

It is located in the province of C\u00f3rdoba and is the youngest DO on the peninsula, but with a long cattle tradition.<\/p>\n

The acorn-fed Iberico pork leg: the lottery for our taste stimuli<\/h2>\n

If you are a fan of ham, the acorn-fed Iberico pork leg will be your best companion. It is one of the most demanded and recognized in the country, since its characteristics differentiate it from the rest, providing it with high quality and meticulous care.<\/p>\n

And is that acorn ham can be a good companion. Lunches, lunches and dinners, it never disappoints. This food is so ours, so tasty, so delicate and so much of everything, that it is the delicatessen come true. Just thinking about it makes my mouth water. Who does not?<\/p>\n

For us there is no \u00abgreat ham\u00bb as such. But a perfect ham for every occasion. It is only in your hands to know how to choose well, and for this, Gastronomic Spain<\/strong> offers you one of the largest varieties of Iberian pork leg that you can find in the online market for all of Europe<\/a><\/span>. And also with FREE shipping<\/strong>.<\/p>\n

Acorn-fed Iberico ham VS\u00a0pata negra ham<\/h3>\n

Could you tell me the difference between acorn-fed Iberico ham<\/strong> and pata negra ham<\/strong><\/a><\/span>? Don’t worry because I will help you know the difference.<\/p>\n

By default, \u00bb pata negra<\/strong> \u00bb refers to the fact that all Iberico porks have black hooves, unlike white pigs, which are white. But that name has been assigned to the highest quality Iberian hams, those that would carry a black label, that is, it is the one that corresponds to a 100% Iberico\u00a0porks that has been raised entirely in montanera with a diet based on acorns. and feed. That is, the best. Also called pure acorn hams. But in reality the difference is not in the type of ham, but in the breed of pig.<\/p>\n

Fun fact: the 5 jotas ham<\/h4>\n

It is curious that a manufacturer, which I do not remember his name, calls those 100% pure acorn hams 5 jotas, or as people know them well, those of black leg. Marketing strategy? It may be, but the important thing is to know that it is an excellent natural ham, it is the same as 100% acorn but with a different name.<\/p>\n

Other Iberian pork products<\/h2>\n

At Gastronomic Spain<\/strong><\/a><\/span> we offer a wide variety of food products, more than 800. So if you are living in London, Milan, Berlin or another city in Europe and you have a \u00abcraving\u00bb for typical Spanish food, do not hesitate and visit our Web. Our acorn-fed Iberico pork<\/strong> is of the highest quality.<\/p>\n

But if you are interested in other acorn-fed Iberico pork<\/strong> products, this is your lucky day! In addition to ham, we also offer different types of loin, either sliced or whole, chorizo, salami and even Iberian pat\u00e9s.<\/p>\n

Don’t hesitate to snooze!<\/p>\n

Ham and health<\/h2>\n

Didn’t you know that acorn-fed Iberico ham<\/strong> has high nutritional values? You are right. As long as we have a diversified and balanced diet, Iberico ham is ideal for our body. Among its characteristics we find very pleasant surprises. Its fat content is very low, despite what most people think. In addition, its protein content is high and very rich in Vitamins, which intervene in red blood cells and in the stability of the central nervous system. When it comes to acorn-fed Iberico pork<\/strong>, we mean the highest quality pork, so we make sure it is good for our health. That is why we say that ham and health go hand in hand, as long as a balanced diet is maintained.<\/p>\n

Not only is it palatable, it’s also healthy!<\/p>\n

*From Gastronomic Spain we recommend having an acorn-fed Iberian pork leg in your homes for greater self-esteem and happiness.<\/p>\n

Where can I buy a good acorn-fed Iberian ham?<\/h2>\n

Are you tired of searching and searching for a ham shop and not finding the ideal one? Quiet because Gastronomic Spain<\/strong><\/a> <\/span>has one of the widest varieties, both of cured hams, and of acorn-fed Iberico\u00a0pork<\/strong>, as well as other products and with more than great prices.<\/p>\n

You even have to choose how you want the ham: sliced, cut with a knife or, simply, the whole leg, a real luxury, that possibly in the supermarket or nearest supermarket that you have does not offer it, at least, not of such quality . In our store, we have the online sales service and, in this way, you will be able to find the best offers of hams that you will find on the Internet.<\/p>\n

In addition to being all experts in this type of product, we are at your disposal to help you with any questions you may have, and thus, facilitate your purchase, because remember that shipping is FREE throughout Europe<\/strong>.<\/p>\n

Take advantage of this opportunity and surprise your friends with the typical dishes of Spain!<\/p>\n","protected":false},"excerpt":{"rendered":"

12 noon on a Sunday. You have finally been able to gather all your friends. The day has come out spectacular with a radiant sun. It’s time for the aperitif, what is it you can’t miss? I’ll tell you: a table of varieties of acorn-fed Iberico pork, be it ham, loin, chorizo, salami and, of […]<\/p>\n","protected":false},"author":2,"featured_media":3198,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1259,1257],"tags":[],"class_list":["post-4606","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-iberico-ham","category-spanish-ham"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=4606"}],"version-history":[{"count":5,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4606\/revisions"}],"predecessor-version":[{"id":6154,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/4606\/revisions\/6154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/3198"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=4606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=4606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=4606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}