Entering Spain; Leaving Portugal










"Enjoy the authentic taste of Iberian Ham”

Jamón ibérico "Iberian Ham" is a type of cured ham produced in Spain and Portugal. According to Spain's Denominación de Origen rules on food products, jamón ibérico may be made from black Iberian pigs, or cross-bred pigs so long as they are at least 50% ibérico.

The black Iberian pig lives primarily in the central and southwestern region of the Iberian Peninsula, which includes both Portugal and Spain. In Spain, the Black Iberian Pig is typically found in the provinces of Huelva (Denomination of Origin Huelva), Córdoba (Protected Denomination of Origin Valle de Los Pedroches), Cáceres, Badajoz (Protected Denomination of Origin Dehesa de Extremadura), Salamanca, Ciudad Real and Seville. In Portugal the central and southern regions have an abundance of this species, with a predilection for the Alentejo region. In Portugal, the Black Iberian Pig is commonly referred to as porco preto ibérico or porco alentejano. The Black Iberian Pig is ingrained in the local Portuguese culture and tradition, with annual festivals in their honor, such as the Feira do Porco Preto, an annual festival in the region of Ourique.

Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.

The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.

In particular, the ibérico hams from the towns of Guijuelo in the Salamanca province and Jabugo in the Huelva province have their own Denominación de Origen. Almost the entire town of Jabugo is devoted to the production of jamón ibérico; the biggest producer is 5J Sánchez Romero Carvajal. The town's main square is called La plaza del Jamón.











City Guide -- A true Portuguese lady















  

Bull blood on the bricks







Frog on the skull on the left



















Hot Chocolate with Churros at the Break Time


































Plaza de la Catedral & Tomb of "El Tostado"











     



Lunch



  



That's all, Folks!