Raising of the Black Pig
After the shooting and slaughter of the black pig, the meat is returned to the butchers for curing. If buckshot or air pellets have been used for the kill then they must be removed before the meat can be worked on and stored for curing.
How is Iberico Ham Cured
The process of curation which Iberico ham undergoes during its production is key to the flavours and textures which make Jamon so popular. The process helps to concentrate the flavours of the ham and produces the complex
