Julio Revilla, president of Sierra Mayor Jabugo, an Iberian ham producer based in Corteconcepción, Spain’s Huelva region, said that the record-breaking piece of ham was prepared following the strict instructions of the buyer. They requested that the ham come from an Iberian pig at least two years old that had been grazing in the mountains of Sierra Mayor for at least 100 days. The animal had to gain at least 100 kilos during the time they spend grazing and that their diet consisted only of acorns and herbs. Finally, the curing period for the ham was five years, double the normal curing period for premium ham.
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I don't know what the big deal is about feeding acorns to pigs, my father's, pigs were fed acorns all the time.
ReplyDeleteHell I got 20 year old hams in the smokehouse so I guess thats my retirement. For 14K Ill even come to your place and cut one for you too.
ReplyDeleteR
That will make a lot of Eggs Woodhouse.
ReplyDeleteDai
These are still the best hams in the world, as far as my hillbilly self is concerned:
ReplyDeletehttps://bentonscountryhams2.com/