Iberian ham of acorn
The Iberian ham is a delicacy produced in Spain. The origin of this tasty food are the pigs, in which the feed is based in acorns of Holm Oaks.
This peculiar food do gives the ham had a an exquiste taste.
The pig are fed in large pastures of oak, so the pigs do can exercise and they have a meat very leana very lean meat, without fat. Lean means without fat, so it might be redundant here
Due to this, lack of satured fats and presence de unsaturated fats, a lot of doctors advise advice is a noun, and advise is a verb this ham, they say this ham is good against the to lower cholesterol. Really? ;)
Iberian pigs are sacrificed when they have are twelve months old. The pieces of ham are aged from twenty four to thirty six months in a cellar, after this time we can eat these expensive pieces of ham.
In Spain there are a lot confusion about the right Iberian ham of acorn, the better, opposite to others,some are better than others because there are a lot of farms that only breed raise pigs only in for six or eight months. The race can be Iberian or others, but the feed isn't the same, and also they grow up in small cells not in extensive pastures, and only with milled feeds.
Theses hams are called with a big number of names can go by a lot of different names: "jamón de pata negra", "jamón serrano", "jamón iberico", but the only one is permitted might be better to say the only one that is the offical ham is: "jamon iberico de bellota" (iberian ham of acorns).
This ham is strongly or strictly controlled by the government.
The control agencies only are four There are four control agencies, there is one for each area where the ham is produced.
In Spain there are four areas which produce ham You've already stated this above - it's not required again, two of these are in Andalucia, and one of these is in my region, "Los Pedroches". The completed name of this agency is Denomination of origin of ham of Los Pedroches.
The ham of Los Pedroches is very appreciated in all over the world.
