The Iberian pig
As representative of our culture, and valued for its quality and taste, Iberico ham, which has become the gift that our ambassadors to ensure success give to foreign dignitaries.
This product is made possible by the conjunction of several factors that come together in the pursuit of a unique taste: the Iberian, the open range, and a meticulously detailed and accurate process of maturation.
It is believed that our Iberian pigs were originally introduced in Spain by the Phoenicians, as normal pigs. The intersection of these with the boars that populated peninsular forests led to the different breeds that are known collectively by the term of the Iberian pig.
Iberian pigs, as its name suggests, only exist in our peninsula, and specifically in a southwestern region that includes, among other areas, Extremadura, Salamanca, Huelva. This is a unique and different species, with morphological characteristics clearly differentiated, the result of animal adaptation to their environment, and selection of the finest ancient copies by man.
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Although there are several breeds of Iberian pig, we can see some common characteristics:
- Snout sharp. Adapted to obtain their food from grasses and acorns from the pasture.
- Long thin legs. Since the Iberian be exercised in their search for food.
- Weak and weak Hair. As befits a non-extreme climates and the protection it offers its valuable fat.
- Build thinner. Most suitable for an animal that develops activity.
- Fat infiltration in muscle mass, which gives it its unique flavor and texture.
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Although some strains of Iberian pigs are black leg, there are also white-footed Iberian breeds, which some experts consider even higher quality. Neither is the whole Iberian pata negra, and not all are Iberian pata negra. |
