Spanish Delicacy——The Iberian HamView [3261] Time :2016-05-25

The Iberian Ham you as one of the legendary European nine ingredients, is famous and expensive than Italian Parma Ham. In Spain, good Iberian ham is used to eat with wine, cooking is very exquisite, thinly sliced, every piece of transparent, eats can knead by hand, then, will the whole piece into the mouth slowly chewing, food after a long round of flavour in the mouth, fresh.

The Iberian ham production time is usually 2 to 3 years. The ham production process is complicated, long after grow up to 80-80 kg can slaughter, pig slaughter, pig leg to marinate with senior sea salt, no artificial additives and chemical composition. And then into the refrigerator of 4 degrees Celsius. After 12 days will be sea salt, the temperature in the next three months to 20 degrees Celsius. Three months after the leg of pork was hanging in storage pit continued curing to air, for two years. As a result of the highly technologize, color from pink to red, the middle, like a marble grain with white fat, whole piece of meat. Distinctive, salty, with a hardness of ham. It tastes light and soft, strong and delicate taste, sweet and pleasant, extraordinary.