Iberian Ham Board
Selection of Iberian Ham.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Wine and Cheese bar
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The history of Iberian ham is deeply intertwined with the Iberian pig breed, which has roamed the Iberian Peninsula for centuries. The curing and preservation techniques for ham were likely developed over generations, influenced by Roman methods and local traditions. The practice evolved alongside the agriculture and ecosystem of the dehesa, the oak-studded pasturelands where Iberian pigs thrive.
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Iberian ham is more than just food; it's a symbol of Spanish culture, heritage, and gastronomy, deeply ingrained in social gatherings and celebrations.
Celebrations and Gatherings
Iberian ham is a staple at celebrations, holidays, and social gatherings in Spain. It is often the centerpiece of a meal or served as a tapa to be enjoyed with friends and family.
Artisan Craftsmanship
The production of Iberian ham is considered an art form, passed down through generations of families. The meticulous process, from raising the pigs to curing the ham, reflects a dedication to quality and tradition.
Regional Identity
The different regions of Spain are known for their unique styles of Iberian ham, reflecting local climates, pig breeds, and curing techniques. This regional diversity adds to the richness and complexity of Spanish gastronomy.
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Iberian ham offers a complex symphony of flavors, ranging from savory and nutty to slightly sweet, with a melt-in-your-mouth texture.
The specific flavors depend on the pig's diet, breed, and curing process. Bellota ham, from pigs fed primarily on acorns (bellotas), is known for its intensely nutty and rich flavor, with subtle sweetness and a smooth, almost buttery texture due to the high oleic acid content. Cebo de Campo ham, from pigs fed on a mix of acorns and grain, offers a less intense but still delicious nutty and savory profile. Cebo ham, from pigs fed primarily on grain, presents a more straightforward savory flavor. The curing process, involving salt, air drying, and aging, further develops the complex flavors and textures.
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Serving Temperature
Serve Iberian ham at room temperature to allow the fat to melt slightly, releasing its aroma and flavor.
Slicing Technique
Ideally, Iberian ham should be thinly sliced by hand using a long, flexible knife. This preserves the texture and enhances the flavor.
Pairing Suggestions
Iberian ham pairs well with crusty bread, Manchego cheese, olives, and a glass of Spanish wine, such as Sherry or Rioja.
Proper Storage
Store Iberian ham in a cool, dry place, preferably wrapped in cheesecloth or butcher paper. Once cut, cover the exposed surface with plastic wrap to prevent drying out.
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