Spanish ham: the ultimate delicacy of acorn-fed Iberico pork

#100 Ways to Travel When traveling, you must try local delicacies. The most popular Iberico Ham in Spain is called the "Hermes" of ham. It has become the representative of the "world famous ham" with its charming color and aroma. You can go to Cocina Hermanos Torres, which is engaged in the Iberian ham industry and Spanish ham. FISAN is a ham producer founded in 1920 by the Torres family. Before eating, you should first learn about the origin, type, grade, production method, eating method and other characteristics of Spanish ham. Of course, the most important thing is to taste it. You will find out after trying it that the longer the drying period, the better! The finest of these is Bellota, air-dried for thirty-six months, from Jabugo, a Spanish designation of origin. The pigs are fed a diet consisting entirely of acorns, with a small amount of grasses, herbs and natural foods also being consumed, with about 60% of their diet consisting of acorns. The pigs are grazed on pastures full of oak trees, are allowed to run freely, and their breeding space is protected by law. They can be said to be the best quality black pigs. The meat is marbled, with alternating fat and lean parts, making the lean meat sweet and fragrant but not hard. It has a nutty flavor that is sweet and long-lasting.