Jamon Iberico Curing Ham. The First Two Stages

Significance of its traditional procedure in curing a Jamon Iberico
The art of curing this kind of ham is a tradition with historical data from more than 5 centuries ago. Francisco Pizarro, the Peru vanquisher, before being a soldier, was a pork caretaker in Trujillo his native land, because acorn forest pork flocks where so common as sheep flocks or any other kind of extensive livestock.

Best thing about this kind of ham, is that it is strictly following its traditional procedure in order to produce its perfect aroma and taste. Though with the adoption of new technologies and health requirements has led to improved ham quality, the experience and know-how of ham experts, in a tradition passed down over the centuries from father to son, continues to be essential. From the selection of the Iberian pigs and its meat, salting and washing, curing processes until the quality selection of the finished goods is the secrets of all the experts in making this most special delicacy, called Jamon Iberico.

These are the first two stages in making Jamon Iberico

1. Race selection and wild-controlled forest regime: First thing on this process is by selecting what kind of breed that is best, and that is the black Iberian pig: a dark skin with a sparse coat, a pointed snout, and long, slender legs. The genetic trait of this breed is its ability to store fat in muscle tissue, the key to the unmistakable flavor and texture of Iberian hams.

Best Iberian pigs are fed in a diet with acorns, wild pastures, pulses and wild grain that finds in an unrepeatable ecosystem, the Spanish acorn oak forest called the "Dehesa Extremeña".Here, pastures are in fact open woodlands of holm oaks and cork oaks, with an abundance of aromatic herbs such as rosemary and thyme. This traditional habitat of the Iberian pig is also the source of a rich, well-balanced diet that is essential to the organoleptic qualities of its meat.

2. Salting: After the pig is slaughtered, its ham will be sink into a a cooking salt, product that adhere to the ham skin and provides a layer that will provide the necessary sanitary protection during all the curing process.

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