Cutting Spanish ham, process of preparation and it cuts

- Image ID: BC251J
Cutting Spanish ham, process of preparation and it cuts
Pepbaix / Alamy Stock Photo
Image ID: BC251J
Cutting Spanish ham, process of preparation and it cuts. Jamón Ibérico (Iberian Ham) comes from the Black Iberian Pig, and is also classified depending on the amount of acorns they eat, which determines the ham quality. Spanish regulators recognize three qualities:Jamón Ibérico Cebo hogs are fed only commercial feed.Jamón Ibérico Cebo Campo hogs are fed only commercial feed.Jamón Ibérico Recebo hogs are raised on commercial feed and fed acorns for the last few months of their lives.Jamón Ibérico Bellota hogs are fed a diet almost exclusively of acorns (bellotas), the most famous. The regional appellations (D.O.) of Iberian ham include the following:D.O. Los Pedroches with Protected Denomination of Origin, from Córdoba (Andalusia).D.O. Jamón de Huelva and Jabugo, a full-flavored ham made in Huelva (Andalusia). Jabugo is a small village in Huelva.D.O. Guijuelo, in the province of Salamanca, in the cities of Guijuelo, Gredos and Béjar.D.O. Dehesa de Extremadura, made in Cáceres and Badajoz.
Location: Barcelona, Catalonia, Spain