Spain is famous for its Pata Negra hams, which are descended from Iberian wild boar. These pure bred Iberico pigs spend the autumn period roaming the oak forests of Extremadura. They fatten up on the acorns lying on the forest floor, allowing the rich oleic acid from the acorns to infiltrate the meat. This gives it its distinct rich, nutty, melt in the mouth quality. And the oleic acid, which is the same as in olive oil, has its own health benefits as well. The ham leg is first salted for a few weeks, before being washed to remove excess salt. It is then hung to cure in the fresh air of the mountains near Salamanca for between 26 to 30 months. Your ham comes with instructions on how to care for it and some simple tips on how to carve it. Ham stands and a ham knife are also available.
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