Iberico
Extrieur
The Cerdo Ibérico is found only in Spain. The pig is descended from the Mediterranean wild boar. The pig is dark in color and has a fine build. It is bred in "La Dehesa" an area along the Portuguese border. Here, among other things, grow the famous cork and holm oaks that provide the bellottas (acorns). These acorns in particular give the meat of the Ibérico pig its specific taste. A healthy animal eats between six and 10 kilos of these acorns per day, in addition to the tubers found in the area. When the acorns are plentiful, the Ibérico can gain up to a kilo in weight per day and soon reach a final weight of between 160 and 180 kilos. Furthermore, the meat is rich in monounsaturated fatty acids that are mainly present intramuscularly and make the meat melt in the mouth. For the best end result, the meat should not be cooked through and through.
Different regional types and color varieties occur. For example, there are black, red and also variegated Iberian piglets. They are usually thinly hairy or hairless. The head is long with a pointed nose. The ears are medium sized and are carried slightly pendant. The back is strong and of medium length. The croup slopes somewhat, the belly and hams appear very fat.
Spanish ham plays a central role in the history, culture and gastronomy of Spain. For centuries, piglets and the Spanish ham have been part of its heritage. In particular, the Iberian Peninsula, which is now Spain and Portugal, was the center of Spanish ham production. Throughout history, the pig and ham have had different meanings. In the time of the Celts, the pig was worshiped and occupied an important place in all meals. In contrast, in the time of the Romans, the ham was seen as a luxury product to be enjoyed only by the nobility. Over the years, the Spanish pig and ham have played an important role. For example, during Columbus' voyage to America, hams and other meats were the only source of protein for the marines. On his second voyage to America, he introduced the pig here as well.
But pork production and consumption also has black periods. African swine fever (PPA), a viral disease, was first detected in Kenya in 1910. PPA then made its way to Spain via Portugal (1957) in 1960. The disease was constantly present throughout the pig population of Spain and Portugal. This led to serious economic losses, both from diseased piglets and from the prohibition of exporting piglets or derivatives. After 35 years of fighting African swine fever, the European Union's Standing Veterinary Committee declared in November 1995 (Brussels) that Spain was "free" of African swine fever. Finally, Spain was free of the "swine fever stigma" and Europe's doors were reopened to her pig and derived products. In recent decades, the consumption and production of Spanish ham has increased and much attention has been paid to its quality through the use of traditional methods. Spanish ham now also has international appeal and is considered a delicacy and has an important place in the world of gastronomy.
The Cerdo Ibérico is an ancient, unimproved pig. It is still kept in very decent numbers in Spain under conditions, which have changed little or not at all over time. The piglets mainly stay outdoors. They support themselves largely through the intake of plenty of roughage, supplemented in the fall by acorns from the cork oaks.
Divorce
Meat
The Ibérico pig breed is known for their meat, which has a distinct and unique taste. This distinctive taste is obtained because the piglets eat a lot of acorns. The nutritious meat of the Ibérico pig is full of flavor, nutritious and also healthy because of its high percentage of unsaturated fatty acids.
The semi-wild Ibérico pig comes from the Spanish province of Extremadura. The Pata Negra (black hoof) Ibérico is considered the tastiest variety. The Ibérico pig has adapted over centuries to the sometimes extreme climate. It can do with little food yet develops fatty tissue quickly. This results in a fine veining and a structure similar to that of the Wagyu (cow). The fat already melts at room temperature, giving the meat a unique flavor.
Ibérico piglets live outdoors and eat grasses, herbs, roots and sometimes olives. In the dry summer time, they are supplemented with grain. Fattening begins in autumn, when the acorns (Bellotas) fall from the trees. The acorns are the staple food and give the meat its distinctive spicy flavor. During this period, the piglets develop an unprecedented appetite, gaining 60 to 80 pounds within a few months. In winter, the 14- to 18-month-old animals are slaughtered.
The Ibérico pig is widely known as the best and most flavorful breed of pig in the world, which is why it is also called the "Wagyu" among piglets. Ibérico piglets are found only on the Iberian Peninsula, and the breed is protected there by Spanish laws and regulations. This protection applies both to the name and to the entire chain from birth to slaughter, with the goal of keeping the breed as pure as possible and guaranteeing the quality of life and meat. Ibérico meat is also known by the Spanish nickname "Pata Negra" because of its distinctive black hoof. Fresh Ibérico meat is known for its high concentration of intramuscular fat, also known as marbled meat. This marbling creates juicy and tender meat and a unique, special flavor. Because the meat of the Ibérico pig is so marbled, this meat is cut less cold than usual, in order to allow the cutting of elbows. In fact, the Ibérico pig is divided into more different cuts than a normal pig, because some parts that in a "normal" pig are used for meat production and mincing, can be cooked as steaks in the Ibérico pig. These include the Secreto (shoulder plate). Presa (neck cap), Aguja (full neck) and the Pluma (loin cap). Of course, all parts of the Ibérico pig are available for consumption. In addition, burgers and various fresh sausages are made from the Ibérico shreds.