Iberico

Iberico is a term used in the culinary and agricultural industries to refer to products derived from the Iberian pig, a breed native to the Iberian Peninsula. The Iberian Peninsula includes countries such as Spain and Portugal, where the Iberian pig is predominantly raised.

Iberian Pig

The Iberian pig is a traditional breed of the domestic pig that is native to the Iberian Peninsula. The pigs are usually black in color, but can also be red or spotted. They are known for their high-quality meat, which is prized for its flavor and texture. The pigs are typically free-range, feeding on acorns and grasses in the region's oak forests.

Iberico Products

Several high-quality food products are derived from the Iberian pig. These include:

• Iberico ham: Also known as Jamón Ibérico, this is a type of cured ham produced in Spain and Portugal. The ham is made from the rear leg of the Iberian pig and is noted for its rich, savory flavor and melt-in-the-mouth texture.

• Iberico pork: This is the meat derived from the Iberian pig. It is often used in a variety of dishes, from roasts to stews, and is known for its tender, flavorful qualities.

• Iberico sausage: Known as Chorizo Ibérico, this is a type of sausage made from Iberian pork. It is typically seasoned with spices such as paprika and garlic, and is often used in Spanish and Portuguese cuisine.

Iberico and Gastronomy

Iberico products play a significant role in the gastronomy of the Iberian Peninsula, particularly in Spain and Portugal. They are often featured in traditional dishes and are a staple in the region's tapas culture. Iberico ham, in particular, is considered a delicacy and is often served on its own to highlight its unique flavor.

See Also

• Spanish cuisine
• Portuguese cuisine
• Charcuterie
• Cured meat