Spanish Delicacy——The Iberian HamView [2056] Time :2016-05-25

The Iberian Ham you as one of the legendary European n<ine ingredients, is famous and expensive than Italian Parma Ham. In Spain, good Iberian ha'm is used to eat with wine, cooking is very exquisite, thinly sliced, every piece  of transparent, eats can knead by hand, then, will the whole pαiece into the mouth slowly chewing, food after a long round of flavour​ in the mouth, fresh.

The Iberian ham production time is usually 2 to 3 ye≠ars. The ham production process is complicated, long after grow up to 80-80 kg can slaughter, pig s∏laughter, pig leg to marinate with senior sea salt, no artificial add÷itives and chemical composition. And then into the refrigerator of 4 degrees Celsius. £After 12 days will be sea salt, the temperature in the next th≤ree months to 20 degrees Celsius. Three months after the leg of pork was hanging "in storage pit continued curing to air, for two years. Aαs a result of the highly technologize, color from pink to red, the middle, like ₽a marble grain with white fat, whole piece of meat. Distinctive, γsalty, with a hardness of ham. It tastes light and soft, strong and  delicate taste, sweet and pleasant, extraordinary.