This period coincides with the optimal period of ripeness of acorn, that together with natural pastures will become the base of the feeding of ibérico pigs intended for the elaboration of jamón de bellota. This farming and feeding method, based on squeezing the own resources of the dehesa, through acorns, shrubs and natural herbs, is what we call a montanera. […]
This unique ecosystem, derived from the mediterranean forest mainly located in the south-east of the Iberian Peninsula, is what we call Dehesa. The term dehesacomes from the Latin word “defesa”, which means “defence”, “defended” or “forbidden”, that was related to the field delimited to the free-range grazing of the livestock. The ibérico standard defines the dehesaas a wooded surface with, […]
Once we have bought the ham, it is time to put it in the ham holder to start enjoying it. First of all, we should be clear about the type of consumption we are giving to the piece; it is not the same if we want to consume it over a long period of time […]
The jamón ibérico is one of the jewels of our gastronomy that can be obtained from ibérico pigs. These pigs, which are native to the Iberian Peninsula, have certain genetic characteristics that provide the pieces with a succulence and an incomparable flavour. It is important to bear in mind that, in order to be able to say that a […]
