EVERYTHING YOU NEED TO KNOW ... TO ENJOY IT!
The variety of Iberian ham is as wide as the food they can receive is varied, crucial when it comes to differentiating the various categories. How to recognize them? It is very simple: the key is in the color seal that the legs and shoulders of Iberian ham carry in the upper part.
Both the black and red labels are for Iberian pigs fed only with acorns, in addition to other natural resources from the pasture, only that the former is the only one of 100% Iberian breed. The green label? For Iberian field fattening pigs, fed on herbs and natural resources, but without acorn. The last one, the white one, is for Iberian bait hams, which have been raised with natural feed and in feedlots.
And if after this immersion in the world of ham, the head only thinks of that blessed moment in which, finally, feel the unforgettable sensation of tasting it, let's point out: the most famous Iberian hams are those that have their own Protected Designation of Origin : the Jabugo PDO, the Dehesa de Extremadura PDO, Guijuelo PDO and Los Pedroches PDO are our objective.
To eat it, the possibilities are maximum, especially since we are talking about a product that can be consumed throughout the year, and that is wonderful!
Not only freshly cut slices is a delight: they also add an unmistakable flavor and touch to the dishes to which they are added as an ingredient. That is why betting on preparing it with vegetables, as a final touch to meat or fish, in salads or sautéed with legumes, will always be a success.
And not to forget tapas, whether in croquetas, cheese or simply on some toasted bread with tomato, once you taste it there’s no going back!