Making an 100% jamón Ibérico from start to finish can take several years, from rearing the pigs to curing the ham in drying houses. Although the diet of the pigs is of supreme importance, other key factors that determine the characteristics of the final product include the dehesa landscapes, the surrounding climates and altitudes of the drying houses, and the traditional production methods that link each region’s products inexorably to their specific place of origin.
There are four Protected Designations of Origin for Ibérico ham. These are PDO Valle de los Pedroches in Córdoba (Andalusia), PDO Guijuelo in Salamanca (Castile-León), PDO Dehesa de Extremadura in Extremadura, and PDO Jabugo in Huelva (Andalusia).
Source: Foods and Wines from Spain ICEX
Spanish Tapas: Bread with tomato and Ibérico ham, pan con tomate.
This Spanish tapa is one of the most famous ones: bread, EVOO, tomato and Ibérico ham. It sounds delicious and it is delicious. Have it as an appetizer, have it for lunch, or have it even for breakfast.
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