Jamón ibérico
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Jamón ibérico, known in Portuguese as presunto ibérico, is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal, in the Iberian Peninsula. It is considered a stap
A plate of jamón ibérico de bellota
Platter of jamón ibérico with beer and pan con tomate
Jamón ibérico de Jabugo
Regulatory ibérico tags, in order of quality
Ham
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Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term ham includes both whole cuts of meat and ones that have been mechanicall
Jamón ibérico
…a staple of both Portuguese cuisine and Spanish cuisine. According to Spain's denominación de origen rules and current regulations on jamón, the dry-cured jamón ibérico must be made from either pure breed Black Iberian pigs or cross-bred pigs at least 50% Black Iberian mixed only with Duroc pigs, the same…
Half of a bone-in ham, studded with cloves
Typical slice of ham
Sea salt being added to raw pork leg as part of a dry cure process
Hams aging in an atmospherically controlled storage room in Mazerolles, Béarn, Pyrénées-Atlantiques