Iberian pigs are raised in natural pastures, they run in the mountains every day, live in dense oak forests, thirsty to drink mountain spring water, hungry to eat acorns, this feeding environment has an important impact on their meat quality.
The Iberian black pig is mainly raised free range, which not only ensures the high quality of its meat, but also allows its fat to penetrate into the muscle fibers to form a unique marbling pattern. In addition, Iberian black pigs have a longer feeding cycle, usually taking 12-18 months to achieve the ideal meat quality.
The preparation of Iberian ham is very elaborate, including cutting, freezing, curing, rinsing, storage and air drying. They do not borrow any technical equipment, but rely on the years of experience of workers, adhere to manual curing and fermentation, ham after curing and cellaring, so that the tip of the tongue feel a richer experience.
It needs to be manually cut by a professional slicer to ensure that the thickness, shape and size of the slices meet the standards, so that the oil flowers are uniform and thin as paper, resulting in melting in the mouth and fragrant taste on the cheeks.
