Jamon Iberico – The quintessence of Spanish cuisine
About Iberico
The Iberico pig, also known as the Iberian black pig, is a breed of pig indigenous to the Iberian peninsula, descended from the Mediterranean wild boar. This is a precious breed of unique quality and is raised according to the special methods prescribed by the Royal Act. In addition, they are also the main ingredients for the famous dish Jamón Iberico.
Jamón Iberico – The quintessence of Spanish cuisine
In order to make a delicious Iberico ham, one must follow the strict procedures and grazing practices of the Royal Regulations for Iberico Act. Typically, per hectare of the vast Dehasa field, only 2 Iberico pigs are allowed to exist. The main food of this pig is oak chestnuts, grains and herbs. Like strong athletes, they run fast thanks to the firm meat structure, so the taste is more delicious and special. Not only that, thanks to the fact that Iberico pigs move a lot in the field to feed, along with the body has mechanisms to convert fat into muscle, making the meat tender and fragrant. Therefore, on Iberico pork, we can easily see alternating lines of fat. In addition, pork also contains 58.8% Oleic Acid, so it is very good for the heart, especially for children.
Enjoy and feel the best pork in the world
When enjoying Iberico salted pork thighs, people will be impressed by the fatty aroma of slices of meat that have been salted for at least 24 months in Spain. Surely viewers will be satisfied when witnessing the process of slicing each piece of pork to bring to the table, will be overwhelmed by the skill of the main chef or the person holding the slicer and from the virtuosity and charm. its. Thin slices of meat in the square, smooth salt pork thigh was meticulously cut, soft with sharp and neat cuts. These thin slices of meat have a richer, lighter flavor than the original. When eating a piece of sliced meat on this Iberico pork thigh , one will slowly feel every fiber of the meat melting in the mouth, rolled with fat and a little salty from at least 2 years of salting.
Experience the party of Jamon Iberico at El Flamico
Eaters will feel like being lost in the middle of the vast field of Dehasa - The Kingdom of these pigs. To talk about the spirit of this dish, someone once uttered the exclamation that: "Jamón with wine is delicious to death". As proof of the above statement, many gatherings in the melodious atmosphere and romantic candlelight, along with gourmets around the world, have been fascinated by this dish. They joked, talked, asked each other questions, raised a glass of pure wine, and together they closed their eyes to immerse themselves in the melting of every fiber of iberico pork that has been stimulated in their mouths. Iberico pork can be processed into many dishes, but the most famous is still salted, which will be sold for about 3-4 millions VND / 1 kg. However, the seasoned salted pork thighs can be sold for more than hundreds of millions depending on the type.
Quality grading of Iberico pork
Currently, there are 4 levels to assess the quality of Iberico bacon.
1. The most advanced is the 100% purebred Iberico Bellota black longan pig. Raised up to 02 animals/ha, the food is entirely oak chestnuts and salted for at least 36 months or more.
2. Next is the type labeled red. That is, the mother must be a 100% purebred black pig, and the father can be an iberico hybrid, called "duroc". Freely grazed 1 animal/100m2, the food is entirely oak chestnut and salted for at least 24 months or more.
3. Next is the type of pig labeled green, which is a cross between a father pig and a mother pig, which is Decbo and Campo. Food is mainly cereals and beans in the first 6 months, and oak chestnuts in the following months.
4. And finally the white pig, labeled white. This is a Cebo pig that has been salted for at least 24 months, with a duroc purebred mother. The main food is cereals and beans, they only eat oak chestnuts in the last months and are raised on a farm with an area of 2m2 / 1 head.
