The law says that Jamón Iberico de Bellota, free range acorn foraging, not fed, has to have a minimum of 19 acres per pig. Ibérico pigs are way more athletic and are not fattened, so their yield is way lower than white pigs. Curing is a minimum of 20 months in open air mountain curing buildings, etc…
You can easily pay 600-1000€ in Spain for a whole leg. 6Kg. aprox. and that includes the bones, skin, and other unusable parts. The price is not unjustified.
There’s a fancy grocery store near me, and in the deli, they had acorn-fed organic-raised Iberico Pork charcutery.
It was, I want to say, $160 a pound.
It was my birthday, and getting them to slice it as thin as they could, I bought a tenth of a pound of this $160 a pound Iberico pork.
It was the most delicious thing I’d ever eaten in my entire life.
I shared it with my girlfriend and she almost cried at how good it was.
The law says that Jamón Iberico de Bellota, free range acorn foraging, not fed, has to have a minimum of 19 acres per pig. Ibérico pigs are way more athletic and are not fattened, so their yield is way lower than white pigs. Curing is a minimum of 20 months in open air mountain curing buildings, etc…
You can easily pay 600-1000€ in Spain for a whole leg. 6Kg. aprox. and that includes the bones, skin, and other unusable parts. The price is not unjustified.
Jabugo for the win! It is such a special favor it feels almost… obscene idk. But I agree, it is the best.