What makes 100% Iberian acorn-fed acorn-fed ham special?
All the forums talk about the marvelousness of a 100% Iberian acorn-fed ham. But what makes Pata Negra Ham unique? What is the difference between a 100% acorn-fed Iberian ham and other hams?
In other posts we have talked about the breed of Iberian ham. Now let’s talk about the importance of food. We will see how it is the key to providing a unique flavor, aroma and texture to Iberian ham.
In the past, the University of Córdoba, UCO, has carried out studies of all kinds on the Iberian pig and Iberian ham. Today we are based on one of these investigations to learn more about the feeding of 100% Iberian acorn-fed pigs.
According to a study conducted a few years ago. The pure Iberian pig ate between 8 and 12 kg of acorns daily and about 5 kg of grass.
According to the Iberian Standard, an Iberian pig must be in the open range for a minimum of 60 days. Therefore, a 100% Iberian pig will have consumed at least 600kgs of acorns and 300kgs of grass before slaughter.
There will always be Iberian pigs that eat more than others. In their studies, they showed that pigs, like humans, those who eat more in one day tend to eat more all the time. It was also observed that some pigs ate more grass than others. In the end, the biggest eaters are the ones who gain the most weight the fastest. These pigs that do not stop eating will be the ones that reach the minimum slaughter weight of 108kgs.
When the UCO researchers performed fatty acid analyses on the carcasses of each animal, the results in oleic acid index logically varied. They were directly related to the greater or lesser consumption of acorns and herbs. It is clear that this feeding factor is key to the flavor and aroma of 100% Iberian acorn-fed hams.
Imagine what it means to transform that huge amount of fresh grass and ripe acorns into hams or shoulders. That is why pata negra ham, 100% Iberian acorn-fed ham, is so exclusive. A unique product from an extraordinary animal raised and fed in the best conditions.
