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IBERIAN HAM
- The Iberian pig
   - Varieties of Iberian pigs
   - Breeding Iberian pigs
   - The productive cycle
- Micro climate and habitat
- Feeding
- A natural curing process
   - Salting
   - Cleaning and balancing
   - Drying
   - Maturing
- Specific Qualities

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RECIPES
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Home > Iberian Ham > The Iberian Pig

THE IBERIAN RACE
Iberian RaceAll López Ortega Iberian Ham come from pure Iberian pigs.

The Iberian race is indigenous to the Mediterranean area. It is currently one of the few examples of a domesticated race which has adapted to a pastoral setting where the land is particularly rich in natural resources, in this case the holm, gall and corn oak.

This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. This fat is what produces the typical white streaks that make our hams so special.

The Iberian pig is dark in colour, ranging from black to grey, with little or no hair and a lean body. Because the animals live freely, they are constantly moving around and therefore burn more calories than other species of pig. This in turn produces the fine bones typical of this kind of jamón.

Iberian ham is sometimes mistakenly referred to as "pata negra" (black foot) jamón. This name is a little misleading as not all black pigs are Iberian and some Iberian pigs (though very few) are not completely black. The Iberian race is such a special and rare species that strict limitations have been imposed on production levels.





RECIPES

Scrambled eggs with asparagus and Iberian Bellota Ham.

Scrambled eggs with asparagus and Iberian Bellota Ham.

DID YOU KNOW?

The differences between Serrano Ham and Iberian Ham.
Glossary of terms.
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