John Myers
The special taste of the Iberico pig is due to the feeding of this breed of pig. By feeding on acorns from cork and holm oaks, the meat of the animals gets its typical nutty-juicy aroma. Smaller and more agile than domestic pigs, Iberico pigs live semi-wild in the oak groves of south-west Spain. The extensive freewheeling has an effect on the muscles and has a positive effect on the taste.
The air-dried Iberian ham Jamón Ibérico – also known as Jamón de Pata Negra – which is famous as a delicacy, is made from the meat of the Iberico pig. The meat of the Iberian pigs is now also very popular when it is braised, pan-fried, vacuum-cooked or boiled. Also try the grilled Iberico cutlet with paprika marinade!
