Ibérico

Ibérico is a term used in the culinary and agricultural industries of Spain to refer to products derived from the native Iberian pig breed. The most renowned of these products is the Ibérico ham, also known as Jamón Ibérico.

Iberian Pig

The Iberian pig (Sus scrofa domesticus) is a breed native to the Iberian Peninsula, which includes Spain and Portugal. This breed is prized for its high-quality meat and fat, which is largely due to its unique diet and lifestyle. Iberian pigs are typically free-range, roaming in oak forests and feeding on acorns during the montanera period. This diet contributes to the distinctive flavor and texture of their meat.

Ibérico Ham

Ibérico ham is a type of cured ham produced primarily in Spain. It is made from the rear leg of the Iberian pig and is cured for a minimum of two years. The ham is known for its rich, savory flavor and melt-in-your-mouth texture. There are different grades of Ibérico ham, including Jamón Ibérico de Bellota, which is made from pigs that have only eaten acorns during the montanera period.

Other Ibérico Products

In addition to ham, other products are also made from the Iberian pig. These include Ibérico pork loin, Ibérico chorizo, and Ibérico salchichón. Each of these products has its own unique flavor profile and preparation method, but all are highly valued for their quality and taste.

Culinary Uses

Ibérico products are used in a variety of Spanish dishes. Ibérico ham is often served on its own as a tapa, or used in recipes like tortilla española and gazpacho. Ibérico pork loin can be roasted or grilled, while Ibérico chorizo and salchichón are popular ingredients in stews and rice dishes.

See Also

• Spanish cuisine
• Cured meat
• Iberian Peninsula