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IBERIC TAPAS
WORLD-CLASS GOURMET
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ALL THE PRODUCTS OF THE IBERICO DE BELLOTA BRAND ARE PRODUCED BY THE DRY CURING PROCESS. CURING TIME OF JAMON IS BETWEEN 36 AND 48 MONTHS, DEPENDING ON THE SIZE OF THE HAM CURING TIME OF LOMO IS 5 MONTHS. CURING TIME OF CHORIZO IS FROM 3 TO 5 MONTHS.
IBERICO DE BELLOTA IS THE HIGHEST GRADE PRODUCTS FROM IBERIA (I.E. FROM THE IBERIAN PENINSULA). THEY CAN BE RECOGNIZED BY THE MEAT’S TEXTURE, FLAVOR, AND TOTALLY DIFFERENT TASTE.
TO BE ELIGIBLE TO USE THE TITLE ‘IBERICO DE BELLOTA’, THE PRODUCTS MUST UNDERGO A VERY PRECISE AND WELL-DEFINED QUALITY CONTROL.
THE IBERIAN PRODUCTS ARE EXTREMELY USEFUL FOR HEALTH, AS THE IBERIAN PIGS ARE ALSO SOMETIMES CALLED ‘WALKING OLIVES’ -THEIR FAT IS JUST AS USEFUL AS EXTRA VIRGIN OLIVE OIL. 55 % OF THE MEAT ARE OLEIC ACID. THE MEAT IS RICH IN VITAMIN B, ZINC, IRON, MAGNESIUM, CALCIUM, AND PHOSPHORUS. BESIDES, THE IBERIAN PRODUCTS CONTAIN 50%, AS COMPARED WITH, FOR EXAMPLE, THE SERRANO HAM.
THE IBERICO DE BELLOTA PRODUCTS ARE MADE EXCLUSIVELY OF THE MEAT OF THE IBERIAN PIG BREED FED WITH ACORNS. THIS IS ABOUT THE SO-CALLED "HAPPY" PIGS THAT GRAZE THE FOREST MEADOWS CALLED "DEHESA” WHERE THEY FEED ON PLANTS, AND, IN AUTUMN, THEY ARE FED WITH ACORNS, WHICH ARE RICH IN CARBOHYDRATES, SO IT GIVES THEM THEIR CHARACTERISTIC FATTY COMPOSITION.
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