Race of the Iberian pig and its varieties
One of the reasons for the excellence of Iberian ham as gourmet food lies in the specific characteristics of Iberian pork meat, in particular its relative proportion of fat and how it is distributed in the muscle of the animal.
However, the Iberian pig is not a uniform breed, far from it. For starters, six varieties of pure Iberian pork are officially recognized: entrepelado, retinto, hairless, spotted Jabugo, torbiscal and Iberian proper, which is the result of the cross between specimens of any of the previous varieties. Three of these varieties: spotted Jabugo, torbiscal and hairless are currently in danger of extinction.
As a counterpart to its quality, working with the 100% pure Iberian pig has its drawbacks. To begin with, purebred Iberian piglets are more sensitive to the cold, dying more easily than hybrids, they also take 16 months to gain weight before being able to send them to the pasture, whereas with the Crusaders 10 months are enough and, finally, they have a productivity smaller, with hams and shoulders of less absolute weight (up to 20% less) that also require a longer drying process. Each of these factors substantially increases the production cost of hams and limits their availability for consumption.
To face these limitations, the certification of Iberian ham allows crossing 100% Iberian pigs with those of the Duroc breed. This breed has its cradle in New Jersey (USA), and was created in the early nineteenth century from vernacular breeds in turn from pigs of red and Iberian origin, precisely from Spain and Portugal.
The Duroc-Iberian pork is, on the one hand, more robust than the Iberian pig and has a higher rate of fattening and productivity, while on the other, its hams, without reaching the levels of excellence of 100% Iberian, are still an extraordinary quality.
- Why Iberian ham?
- RACE OF THE IBERIAN PIG
- IBERIAN, YORK AND PARMA HAM DIFFERENCES
- 4 TIPS FOR PRESERVING THE HAM
- HOW TO TASTE A DRY HAM
- BENEFITS OF OLIVE OIL
- OLIVE OIL’S BENEFITS
- OLIVE OIL, WHY EXTRA VIRGIN?
- PREGNANCY AND OLIVE OIL
- HOW TO SLICE A BONELESS DRY HAM
- HOW TO USE A SLICER MACHINE
- ¿Que es una "Dehesa"?
Buy the best spanish Jamon Ibérico ham, sausages, olive oil and meats
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Jamón Ibérico dry ham is a type of ham from the Iberian pig, much appreciated in the gastronomy of Spain often considered as an article of haute cuisine and gastronomic luxury. They are a star ingredient in the famous tapas.
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The sausages are classified within the smoked products, and those of the Iberian pig result from a exceptional quality, texture and flavor. Pantanegra-Schinken.ch has selected for you three varieties of Iberian sausage with clearly differentiated characteristics, which will allow you to enjoy of its exquisite variety: Iberian lomo, Iberian chorizo and Iberian salchichón.
Olive oil is considered the cornerstone of the Mediterranean Diet, one of the most Healthy and varied in the world. A good olive oil, is not only capable of enriching with its flavor a great variety of dishes, but that, also, will contribute to your food important nutrients with great value for both your diet and your health.
Beyond the cured Iberian products, there is a great selection of Iberian meats of excellent quality to cook all kinds of tasty and healthy dishes. Minimum 100kg of Iberisches Schweinefleisch per order. Minimum 100kg of Iberian pork mean per order.
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