Jamón ibérico

Jamón ibérico (also known as pata negra) is a type of cured ham produced in Spain and Portugal. The name "ibérico" refers to the Iberian Peninsula, where Spain and Portugal are located. The term "pata negra" translates to "black hoof" and is a colloquial term used in Spain to refer to the high-quality, purebred Iberian pigs that are used to produce this type of ham.

Etymology

The term "jamón" is derived from the Latin word "gamba", meaning leg. "Ibérico" refers to the Iberian Peninsula, while "pata negra" translates to "black hoof" in Spanish. The term "pata negra" is often used to refer to the highest quality jamón ibérico, which is made from purebred Iberian pigs that have black hooves.

Production

Jamón ibérico is produced from the Iberian pig, a breed that is native to the Iberian Peninsula. The pigs are free-range and are fed a diet of acorns during the last period of their lives. This diet contributes to the unique flavor and texture of the ham. The ham is then cured for a minimum of two years, although some high-quality hams may be cured for up to four years.

Varieties

There are three main varieties of jamón ibérico: jamón ibérico de bellota, jamón ibérico de cebo de campo, and jamón ibérico de cebo. The variety is determined by the pigs' diet during the last period of their lives. Jamón ibérico de bellota is made from pigs that have been fed only acorns, while jamón ibérico de cebo de campo is made from pigs that have been fed a combination of acorns and commercial feed. Jamón ibérico de cebo is made from pigs that have been fed only commercial feed.

Health Benefits

Jamón ibérico is high in protein and contains vitamin B1, zinc, iron, and other essential nutrients. It is also rich in monounsaturated fats, which can help to lower bad cholesterol levels and increase good cholesterol levels.

See Also

• Cured ham
• Iberian pig
• Spanish cuisine

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