Spain is famous for its Iberico hams, which are descended from Iberian wild boar. These pure bred Iberico Pata Negra pigs are from Beher in Guijuelo, Salamanca.
They 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.
To cure the ham, the 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 a minimum of 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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