Iberian Ham Tour in Andalusia Spain: The Black Iberian Pig
The mighty Iberian pig is somewhat of an icon in Spain, with Jamon being the kingpin of the tapas scene across the nation and beyond. This tour explores the Jamon Ibérico journey from farm to table, giving you a fascinating insight and appreciation.
On our tour in the south of Spain you find out everything about how acorn-fed Iberian ham is produced from the birth of the pigs until the hams are ready to eat. You’ll visit a farm in beautiful surroundings, and enjoy a gourmet with products from the Iberian pig being the protagonists as well as some fantastic Spanish wine. We can guarantee a wonderful trip to remember for a long time!
PIG FARMING IN ANDALUCIA SPAIN
We suggest that you experience first-hand the sustainable Ibérico farming model based on an indigenous pig breed allowed to roam free in its natural habitat: the spectacular Mediterranean forest, a true natural paradise.
Pigs have always enjoyed a place of pride in Spanish gastronomy, and especially the singularly exceptional native breed the Ibérico pig.
After first tasting the Ibérico ham one immediately feels that not all foods are born equal. Discover what makes Ibérico ham so special on this culinary journey to its homeland!
BLACK IBERIAN PIG
The black Iberian pig is farmed and raised for the popular and demanded Iberian ham.
This type of pig is a breed of the domestic pig that is indigenous to the Mediterranean area. The Iberian pig from Spain, whose unique origin can be traced back to ancient times, is found in herds clustered in the central and southern territory of the Iberian Peninsula.
This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibers. This fat is what produces the typical white streaks that make its hams so special.
What do Iberian pigs eat?
This pig feeds on grass, flowers and roots throughout the year, and on acorns during the “montanera” season. From these pigs comes the pata negra ham, specifically from those that are 100% Iberian breed.
Once the pigs are near slaughtering age, they are left out to feed free-range and famously gorge themselves on acorns which gives the meat its unique flavor taste.
WHAT IS SPANISH JAMON?
Spanish ham is the best thing that can happen to the back leg of a pig. Rather than cooking the ham, you make jamón by dry-curing the leg.
If you are wondering what jamon is, let us uncover that it is a native breed which over the years has developed the characteristics which make it so unique. The pigs are raised on the dehesas, where they graze and move freely, which affects the end product, unlike pigs raised in conventional farming.
DISCOVER IBERIAN CURED HAM: DIFFERENT TYPES OF HAM
Whether it is called jamon iberico, iberico ham, Iberian ham, serrano ham, Pata Negra or jamon de bellota, this Spanish cured ham has become more and more well-known over the last few years, which is no surprise as itʼs the best ham in the world, especially if itʼs the acorn-fed variety.
If you visit Spain, be sure to try a good plateful of Iberian ham. Any time of day is a good time to enjoy ham. Before lunch as a tapa, as a first course, or an appetizer before dinner.
What about Jamón ibérico?
Jamon iberico known as “Iberian ham” is a type of cured ham which is praised for its great, unique flavors that became well-demanded and resulted into a fast increase for the price.
Iberian ham is distinguished from other hams by its texture, aroma and flavor. A delicate flavor, between salty and sweet, very umami and with a very pleasant aroma, which whets the appetite. This exclusive flavor is given to a great extent by the feeding that the Iberian pig has had.
You only have to try a slice of ham of Jamon Iberico de Cebo and a slice of Jamon Iberico de Bellota to notice the nuances because, although both are very oily, the second one will practically melt slowly in your mouth when it comes into contact with the palate, you will experience a great sensation!
DIFFERENCES BETWEEN JAMON SERRANO VS IBERIC
Serrano ham (or Jamon Serrano) is a Spanish dry-cured ham. It’s very similar to Italian prosciutto. The difference is that serrano ham is normally made from a specific breed of pig: landrace breed of white pig.
Iberico ham is processed in the same way as serrano ham and prosciutto, but its name is given based on the pig it comes from — the Iberic pigs. This ham comes from either acorn, pastor or Compound-fed Iberic pigs.
All ham is equal, but some ham is more equal than others
The main differences are the process of curing, the pig breed, flavor and scent, delicacy and price.
Due to the difference in production time and pig breed, Jamon Iberico is considerably more expensive than Jamon Serrano. Jamon Iberico is rare, and the pigs are fed only natural food and are free to roam freely through the pastures.
DON’T MISS THIS TRIP IN ANDALUSIA SPAIN!
Iberian ham, a culinary treasure of Spain
Spain is full of culinary treasures, and one of them is Iberian ham. It’s one of the treasures of the Mediterranean diet, and a luxury haute cuisine ingredient. Everything contributes to making it delicious, from the region where it’s made to the way it’s cut.
Discover Iberian ham
Some foods will change your life. Maybe it’s the first time you taste ice cream, or caviar, or champagne, but some foods are so amazing that after trying them once, you know you’re hooked for life. Iberian ham is one of these foods.
