Brindisa Spanish Foods iberico Pork Fat, 190G

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This was the image that was painted in my mind after a conversation with Rafael of the BBC. He had just done a film for the BBC on the annual jamon carving championships. Once you have eaten your ham, here are some mouth-watering ideas for using the off-cuts like tacos and fat: Looking for inspiration on how to cook with Mangalitsa pork? Head to Drogo’s Kitchen and try our Mangalitsa Ribeye with Caramelised Apples and Cider Sauce , a wonderful recipe that’s perfect for the autumn season. Iberico pork raised in this way is considered “Campo Iberian Pork” under Spanish law, a term which requires that the animals are raised in the open air on an all-natural cereal-based diet.

To truly immerse yourself into the Jamón Ibérico experience you’ll want to try your hand at slicing. You will receive one frozen vac pac of secreto iberico delivered on ice pads. If you are not using the secreto straight away, store in the freezer. If you are, then you will need to thaw it in the fridge for at least 24 hours before cooking. White label ham is inferior to the other grades because the pigs are often reared inside and get no exercise. Iberian pigs are often referred to as olives on legs. The acorns provide a nuttiness that makes it stand out from other foods. The best way to describe it is a taste similar to olive oil mixed with a nutty taste. Pour the rendered fat through a double layer of cheese cloth to strain out the solids. Move the fat to your refrigerator to chill until it solidifies into opaque, soft lard.Place the meat in the hot skillet, searing it on both sides and on the edges until brown and slightly crusted. This process will probably take only a few seconds. In the case of a roast, you can use the oven broiler to accomplish a similar result. It took me a while to get my head around the fact that the fat from Jamón Ibérico is good for you – it is a healthy fat. You can put it on your tongue and it literarily just melts away. The oleic acid from the acorns creates good cholesterol, making Jamón Ibérico de Bellota a health food – sought after by gourmands and health freaks alike. Iberico Pluma: The pluma cut is found at the bottom end of the loin. The pork equivalent to the flank, it has a tender texture.

You can also use small amounts of the discarded fat from the outside of Ibérico hams to flavor dishes. Sliced Ibérico Ham The Spaniards often call their Iberico pigs “Olive trees on legs” because of the high amount of oleic and other healthy unsaturated fatty acids in the fat. Good grazing, like we use at Glendower Farms, also allows the Iberico pig to store high levels of omega three fatty acids and alpha tocopherols, contributing to a healthier fat. Modern nutrition science is also beginning to recognize that high quality unsaturated animal fats are an important part of a healthy diet when these fats are consumed in moderation. The pasture-grazed Iberico produces the ultimate high quality animal fat.

But a simple plate with a glass of something reigns supreme.José says, "You could serve it with almonds, some nice prawnslike an apéritif. For me, at the end of day, there’s nothing better than a glass of fino sherry and a plate of jamón" It may sound odd to reference a pig’s lifestyle, but when it comes to Spanish ham it definitely is a factor. There is Jamón to suit every budget. You just pay more for better quality. I hate to really upset you if you live outside Spain, but this is what we expect to pay here in the country: The meat is soft, and the fatty parts easily melt so it isn’t difficult to chew on. It is considered to have a velvety texture that easily melts in the mouth due to its high-fat content. Dry sherries make a superb pairing, as does manzanilla. Bolder reds can also make an excellent pairing.

months of natural drying: They are then moved to open cellaring controlled by opening and closing windows allowing for increased mould. They are manually rotated so all get an equal exposure to the air. After which the mould is cleaned using sunflower oil and the Jamón make their way to the main cellar.If you like traditional stews, you will already know that ham or bacon fat is added to many of them; without going any further, to stew or lentils; in fact, diced ham is often added to lentils. Consider adding a topic to this template: there are already 5,139 articles in the main category, and specifying |topic= will aid in categorization. Iberico pork is not cheap by any means, but if you have the funds and the opportunity, it is well worth trying once. It is a delicacy with a unique taste that goes through a specific growing and curing process to be able to promote the best flavor. Jamón 100% Ibérico de Bellota: this is the finest, from 100% pure-bred Iberico pigs that have eaten only acorns during the final period, the montanera (the acorn season). Red Label After a lengthy pig-rearing process, there’s still a long way to go until slivers of ham can be expertly carved from a leg of jamón. First, a profiler inspects the meat and, like a sculptor, decides how much fat to trim. The legs are then chilled and salted, fat side down, for around one day per kilo (2.2lbs). After washing and drying, legs are hung and left to cure, in some cases, for up to seven years.