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- Manufacture of the pigs:

Jamon iberico

The black Iberian pigs lived inside the southeast and southwest of Spain. They are known as porco de raca alentejana in Portugal, Spain.

Prosciutto Iberico

Black Iberian piglets are treated very well. Immediately after weaning, they are fattened through barley and maize and after a few weeks, they are permitted to roam on the oak forest in order to eat natural grass, herbs, acorns, and roots until the right time to slaughter them.

- Slaughtering:

Prosciutto Pata Negra

At this time, the diet from the pigs are restricted you can eat acorns only. This strict meals are implemented to make the highest quality of Jamon Iberico Bellota. But also for a lesser quality, its food acorns could be combined with a commercial feeds.

- Curing:

Jamon iberico

Curing happened following the pigs are slaughtered. Its ham are salted and left to start drying for weeks. After which, they are rinsed and dried for another 4 to 6 weeks. The curing process then takes a minimum of 12 months however, many producers prefer to cure the ham for thirty-six months.

- What exactly is Jamon Iberico Bellota?:

Jamon Iberico Bellota may be the finest Iberian ham due to its strictly acorn eating diet. The value of the acorn eating diet is its great effect on the flavour from the meat that makes it very unique to taste. It is also cured for 24 to 3 years for a top quality ham.It's many recipes applications and it is eaten as appetizers, entry food and contrast plate with melon and other sweet food.