Because Spanish ham is cured with sea salt at low temperature, and then sent to storage pits for dehydration and air drying to mature. So you can eat it directly.

The whole production process of Spanish ham is carried out in cold storage, and the temperature and humidity are controlled. Most operations are automatically controlled by computer, which is very hygienic.

Spanish ham needs to be coated with lard or other additives (or dipped in oil) at the initial stage of fermentation to prevent oxidation.

Spanish ham is made from ordinary white pig legs and then air-dried. After more than a year of air drying and aging, the more advanced mountain ham is rich and delicious. Almost all raw hams in Spain are seasoned with coarse salt and only naturally dried. Very simple and natural. Because hooves are preserved with bones, you should cut them into thin slices by hand when eating, and things will soon become dry and stale, so you must cut them as needed.

Spanish ham type:

1, jamoniberrico {Iberian ham}.

It's made of black-hoofed Iberian black-hoofed pigs. This kind of pig has black fur and low yield. The annual output is about100000 head, and the price is quite high. There are three ways to raise Iberian black-hoofed pigs: Jamon Cebo legal grain feeding, Jamon Recebo mixed wild grain and acorn feeding, and Jamon Bellota wild acorn feeding.

2. Jermon Serrano {Serrano Ham}.

It is made of white-toed mountain pigs, and their fur is white. There are two kinds of white-hoofed pigs: one is Jamon Serrano Reserva, which is generally around 12 months old; The other is Jamon Serrano Gran Reserva, which is usually around1August.

Reference: Baidu Encyclopedia-Spanish Ham