Excellent varieties:
Iberian pigs are descendants of Mediterranean pigs that grew in Iberian Peninsula in prehistoric times. They have slender legs and black hooves. Most importantly, they have a special gene that "fat can't penetrate into muscle". Fat is rich in vitamin B and omega -3, which can increase heart rate and reduce the risk of coronary heart disease. Because it contains a lot of oleic acid, it can also lower cholesterol. Of the pigs slaughtered in Spain every year, 10.
Ideal growth environment:
The pork used in Oak Mountain is specially marked as "Acorn", which means fattening in a natural way during "Acorn Maturity" (referring to the season from 10 to April of the following year). The average activity area of each pig is 2 hectares, and it eats about 3 kilograms of weeds and 7 kilograms of acorns every day, while the acorns come from high-density Portuguese oak, cork oak and sacred oak "forest" (the legal origin of Iberian ham:.
Perfect combination of traditional technology and scientific processing;
Iberian ham, after being cured by Atlantic sea salt, should be naturally air-dried in the cellar (600 meters above sea level), combined with the best temperature and humidity conditions (Mediterranean climate: Leng Xia is hot in winter, dry in the daytime and humid at night). The average curing time of ham is 36 months (24? -? 28 months); Curing time depends on weight and volume.
Unparalleled and excellent taste:
This kind of high-quality and nutritious cold meat, with delicious fat infiltration, will remind you of the taste of mountains, sacred oak trees, pastures and fields. In addition to the taste of meat, it is also mixed with the taste of sweet nuts. In order to enjoy it to the maximum, bread and wine should be served in the simplest way. This combination is undoubtedly the best way to welcome guests. Iberian purebred pigs+unique natural environment+the wonderful combination of science and traditional crafts have created a national treasure of Spain-Iberian ham!
Superb ham cutting technology
No matter what kind of ham slices are used (hand-cut, manual meat cutter or electric meat cutter), the meat slices should be cut into shorter and thinner slices, which are almost transparent. A superb ham knife can cut ham into thin slices as thin as cicada wings, so that it can be melted in the mouth. Cutting ham is also an art, which requires professional study and examination. There is a ham-cutting competition every year, and the winner's honor is no less than master chef's. Fran, spokesperson for Monte Roble ham? Alonso is the Guinness Master of Ham Cutting. He has successfully challenged two Guinness records, namely "continuously cutting ham for 22 hours and continuously cutting ham for 30 meters".