Free video about jamón ibérico. This free video was created for you by http://epsos.de and can be used for free under the creative commons license with the attribution of epSos.de as the original author of this jamón ibérico video. Thank you for supporting the creative commons movement !! The ham is a type of ham from the Iberian pig, prized in the cuisine of Spain and the Portuguese cuisine, where it is called alleged Iberian, and often regarded as an article of haute cuisine and gastronomic luxury. For their production must have at least 50% purity of this race to be called "ham". The main features that distinguish the Iberian hams in his capacity derived from the purity of the breed of animals, breeding in extensive freedom of Iberian pigs in pastures where they can move widely wooded and perform physical exercise, the power to keep the pork in the period of fattening, and finally cure the ham, which usually range between 8 and 36 months, needing more time to cure the greater the size of the workpiece and as many acorn has eaten the pig. However, after the amendment passed, three categories ('Acorn' 'bait field' and 'bait') that accompanied the percentage of Iberian breed that has the animal will be made. The Iberian ham is distinguished from the rest by its texture, aroma and flavor unique and distinguishable. The meat is delicate, slightly salty or sweet taste and pleasant aroma. The flavor varies with the degree of acorn has eaten the pig, and exercise he has done. The jamón ibérico is an air-dried ham. It is similar to prosciutto from other regions, like the Italian ham from Parma and San Daniele, the Bayonne ham from the French part of the Basque Country and the French Aoste ham from the region of the Savoie Alps. Jamón Ibérico de Bellota (also Montanera): ham from pigs, which come from at least 75% of the Iberian breed, and at least 40% of their live weight free-running and only fruits of Holm oak (bellota called "acorn") and herbs have risen. Jamón ibérico de Recebo: Ham from Iberian pigs (min. 75% above), which were fed with acorns and owe this pole at least 30% of their weight gain, in the finishing period (recebo) but mainly get feed grains. Jamón Ibérico de Pienso (also de Cebo or de Campo): ham from Iberian pigs (min. 75% above), which were fattened with grain. Jamón ibérico is not identical to the high not quite as high-quality and usually of normal light-skinned hogs coming Spanish Serrano ham. One of the producers of jamón ibérico is Beher. The name pata negra is named after the black legs of the pig. However, it is no longer official name for this ham in Spain this term is even prohibited. The Iberico ham is officially classified in different qualities: from Jamón Ibérico de Cebo, Jamón Ibérico de Cebo Campo, Jamón Ibérico de Recebo to (the best), Jamón Ibérico de Bellota. The Iberico pigs are fed in the spring with fresh grass. In the summer, they receive flour from a mixture of barley and wheat food. And in the fall, when the acorns fall from the trees, the ham its distinctive flavor. The pigs eat acorns than 10 kg per day and take in the last four months of their life 800 grams to 1 kg per day to gain weight. Known centers of production of these hams are several places in the Extremadura, in Pedroches, famous for hams from 100% Iberian swines, Guijuelo in the province of Salamanca and Jabugo in the province of Huelva, region of Andalusia. Spain has many such "small" towns where the overall economy is dependent on the particular pig. The Jamón Ibérico de Bellota Reserva is the most exclusive and most expensive Spanish ham. Officially named "Reserva" is also no longer be used to indicate a longer maturation, only the classification Bellota, Recebo, Cebo de Campo and Cebo may still be used. As far as the maturation is a difference between the Bellota (maximum nutrition with acorns and free range) and the three other types of Iberico. Because there are many more oil obtained is present in the meat from the ham, the jerk should therefore automatically longer drying or maturing. The hams are salted pigs slaughtered and left to dry for two weeks and then rinsed and allowed to dry for four to six weeks. The curing process takes at least twelve months but are very up to 48 months. Thank you for supporting the creative commons movement !!

• published: 05 Sep 2015
• views: 10