Search results
Results from the Health.Zone Content Network
Jamón ibérico (Spanish: [xaˈmon iˈβeɾiko]; Spanish for "Iberian Ham"), known in Portuguese as presunto ibérico (Portuguese: [pɾɨˈzũtu iˈβɛɾiku]), is a variety of jamón or presunto, a type of cured leg of pork (primarily Black Iberian pigs) produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of ...
The Iberian pig, also known in Portugal as the Alentejo Pig, is a traditional breed of the domestic pig (Sus scrofa domesticus) that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably be traced back to the Neolithic, when animal domestication started, is currently found in herds clustered in Spain and the central ...
Jamón ibérico. Media: Jamón. Jamón (Spanish: [xaˈmon]; pl.: jamones) is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. [1][2] It is also regularly a component of tapas. [3][4] Most jamón is commonly called jamón serrano in Spain.[5] Jamón is the Spanish word for ' ham ...
Spanish-style Iberian ham, or Jamón Ibérico, comes from black Iberian pigs that eat a diet of grains and corn before grazing on acorns, grass, and herbs prior to slaughter.
Iberian pigs live mostly in semi-wild conditions. The flesh of these pigs is essential in most Extremaduran dishes. Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a ...
This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews ( cocido extremeño [ es ] ), as well as cachuela [ es ] (pork liver pâté seasoned with paprika, garlic and other spices).
14,761 km² (21%) [1] The Southwest Iberian Mediterranean sclerophyllous and mixed forests is a Mediterranean forests, woodlands, and scrub ecoregion in southwestern Europe. It occupies the southwestern Iberian Peninsula, encompassing coastal lowlands and mountains in portions of Portugal and Spain. The ecoregion has a Mediterranean climate ...
Jamón serrano or simply Jamón - A dry-cured ham and one of the most well known foods of Spanish cuisine. It has traditional specialities guaranteed (TSG) status. [4] Jamón ibérico – A variety of Jamón produced in Spain and Portugal, made from black Iberian pigs instead of white breeds. It includes the world's most expensive hams.