Iberico Pig Products from Extremadura

I have recently returned from Extramadura on an all expenses trip sponsored by the regional goverment. Extremadura is an unspoilt region of Spain west of Madrid and close to the Portuguese border. It is mainly agricultural with the main products being ham, cheese, olives, olive oil, wine and fruit.

Extramadura is the home of the Iberico pig, a breed of pig descended from the wild pigs of 2000 years ago and specific to Spain. The pig is black with black hooves, which is the source of the name “pate negra” which describes the black hoof that remains on the ham during the curing process. The very best ham in Spain (and many would say the best in the world) is produced from those Iberico pigs which are raised on a natural diet of acorns on pastures studded with cork and Holm Oaks called the Dehesa.

Cattle and sheep graze on these pastures in spring and summer and the Iberico pigs take over when autumn comes and the acorns are falling. This mountain living, where the pigs feed on acorn, run around and generally have a good time is called the Montenera. The pigs double their weight during the Montenera after which they are slaughtered. Pigs that have been fed entirely on acorns are designated “Bellota” the highest possible classification. The leg (Jamon) and the shoulder (Paleta) are cured for between 18 and 24 months.

If a pig has not reached its optimum weight in spring it is further fattened up on corn and grain and is classified as “Recebo”. Pigs which have not been selected for the montenera and are fed purely on fodder are classified as “Cebo”. The flavour of the Bellota ham is incredible, sweet and nutty and not too salty. The fat melts in the mouth giving the ham its unique flavour, which is incomparable to the taste of the lowly Serrano ham. Unfortunately such a product commands a much higher price than Serrano.