Iberian Raw Cured Ham
Photo: Anonymous
About
It is the ham from Iberian pigs whose diet following the acorn season has been complemented with selected feed and grain supplements until reaching the required weight. The cut will be carried out slowly and very thin, almost transparent, slices, Iberian ham should still have a little fat along the edge. It should be consumed at room temperature, between 21ºC and 24ºC.
The process curing is long and slow (2-3 years).
Its weight ranges between 6,8-7,2 Kg. It costs 50€/Kg.
Information
Other names: Iberian Ham, Sierran Ham, "Pata Negra", "Jamón De Bellota", "Jamón Ibérico", "Jamón Serrano"
Translations: Ibērijas Raw cured ham, Iberijos Žalias cured ham, Iberică Raw sunca afumata, Pirinejski sirovi pršut, Nguyên Iberia Đóng rắn Ham, Iberyjskiego Raw szynka, Raw Iberische ham, औबेरियन रॉ ठीक हैम, Ibérica presunto curado, Иберийский Сырье копченая ветчина, Ιβηρική Raw Cured Χαμ, الايبيرية الخام المقدد, 이베리아 원시 완치 햄, Iberský Surový šunka od kosti, Иберијски Рау пршуте, 伊比利亚生火腿, Pernil ibèric primeres, Iberski Raw pršut, Pyrenejský Surový šunka od kosti, Prosciutto iberico di Raw Cured, האיברי חם נרפא גלם, Iberiska Raw rökt skinka, Iberia Cured Ham Baku, イベリコ生ハム, Jambon Ibérique premières jaune, Raw iberischen Schinken, Iberian Raw Hærdet Ham, Iberiske Rå spekeskinke, Jamón ibérico primas, Іберійський Сировина копчена шинка, Iberian Raw kinkkua, Иберийския Сурови шунка
