Brindisa Spanish Foods iberico Pork Fat, 190G

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The meat is soft, and the fatty parts easily melt so it isn’t difficult to chew on. It is considered to have a velvety texture that easily melts in the mouth due to its high-fat content. Of course, no tapas board, or a good meal, is complete without a good wine. Ibérico ham pairs well with many wines.

Finally, I'm going to reveal a culinary secret: sandwich a slice of fat between two slices of Iberian ham, close your eyes and try it. A delicacy of the gods! And if you like strong flavours, all the things I've just explained in this article can be put into practice with the fat from the Iberian shoulder ham. In fact, Spanish government regulation mandates on average only one Iberico pig allowed per hectare (2.5 acres) of land. Apart from the fat infiltrated in the muscle, Iberian cebo or cebo de campo hams have a good layer of fat surrounding the piece, and beyond discarding it, you should make use of it, as you are paying the same price as the meat and it is also a fat with a high quality nutritional contribution. Moreover, if the piece is a 100% Iberian acorn-fed ham, the fat is even more valuable and much more appreciated. Pork has been a staple of British cuisine for centuries, and British pork is admired and eaten worldwide. The meat is used in a wide variety of British dishes, including pork pies and roast pork belly. There is great variety in the number of pork products that are available to buy, allowing subtly different flavours and cooking styles to triumph. If the ham hasn’t been enjoyed for some time, discard your first slice of the exposed area as it will be tough and dry.A very common use and one that you will have consumed more than once while enjoying a beer or as an aperitif, is chicharrones, which is nothing more than the fried fat itself. It took me a while to get my head around the fact that the fat from Jamón Ibérico is good for you – it is a healthy fat. You can put it on your tongue and it literarily just melts away. The oleic acid from the acorns creates good cholesterol, making Jamón Ibérico de Bellota a health food – sought after by gourmands and health freaks alike. When serving refrigerated Jamón, make sure to take it out of the fridge ahead of time. Jamón Ibérico should be served at room temperature. For this reason, green label ham is a favorite among the Spanish. It is often described as being younger, with a more intense and salty flavor. White Label

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41 Because of time and inputs that go into producing this high-quality Spanish ham, it is the most expensive Ibérico ham on the market. Pink hints, on the other hand, within the muscle fibers, are another indication of a well-aged and long cured cut. Analyzing the Jamón Ibérico FatThere are three primary grades of Jamón Ibérico: Jamón Iberico de Bellota, Jamón Ibérico Cebo de Campo, and Jamón Ibérico de Cebo. The main differences among these grades lie in the pigs’ diet and rearing conditions, which directly impact the flavor, quality, and price of the final product. We also sell Iberico pork burgers, Iberico pork chops and Iberico pork bacon! Make sure to browse our full range of Iberico pork products to find the one that’s right for you. Can’t decide? Try our Iberico pork taster selection. Bodega Phase: this is the final phase of the curing process where Ibérico and Serrano hams are hung in a curing cellar, or bodegas, anywhere from 7 months to as much as five years – typically larger hams will take a longer time to cure. The final decision goes to the Jamón specialist who draws on years of experience in determining when the hams are ready for consumption. All have a long and rich history of proudly providing generations of Spaniards with the most premium quality Jamón Ibérico.