Spanish ham - Jamon iberico

There’s trouble afoot in the world of high-priced Spanish hams. A black foot to be precise.
Jamon iberico

Less than a year after the U.S. government finally allowed the import of Spain’s succulent and exceedingly expensive jamón Ibérico de bellota, the cured meat long sought by American gourmets has become caught in a [...]

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Jamon iberico - Spanish ham
Pata Negra.
A pata Negra is the ham most correctly termed jamon iberico as these Spanish hams come from the Iberian pig, a black pig descended from the wild boar. They were once the predominant race in Spain but are not so common today, being mainly found in Andalucia, and their [...]

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Classification of Iberian hams
An array of semiconductor sensors has been tested as an artificial olfactory system for the classification of Iberian hams. Iberian hams can be classified into different types: “Montanera” hams and “Pienso” hams according to the rearing system. The multisensor is composed by 15 sensing elements formed by tin oxide thin layers deposited [...]

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Jamón ibérico de bellota
Jamón ibérico de bellota is available using the age-old traditional methods, or organically. Fed on acorns, the Iberian pigs roam wild in pastures and oak groves. The resulting flavour is irresistibly unique: rich, creamy, and deep. Like olive oil, more than half of the fat of the jamón is healthy fat, with [...]

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