| Iberico The worlds most expensive ham...
 cured ham produced from the ‘Iberian black pig’ which is more correctly referred to as the ‘cerdo negro’. Found mainly in the south and south western regions of Spain these pigs are also farmed in neighbouring Portugal where the ham it produces is referred to as ‘porco de raça alentejana’. Immediately after weaning the piglets are fattened on a diet of barley and maize. Then, after several weeks, the pigs are allowed to roam free in open pastures and oak groves, feeding naturally on grass, roots, herbs and acorns until they are due for slaughter. At that point the diet is strictly limited to acorns, this produces the finest quality hams, known as ‘jamón ibérico’. The hams are then salted and left to dry for two weeks, after which they are rinsed and left to dry for a further six weeks. The curing process then continues for at least twelve months, although some producers will cure their jamones ibéricos for up to three years. This ham is regarded by many as the worlds finest, with a whole leg of Iberico ham, weighing seven kilos and complete with DNA certification, costing £1800. | |