More expensive than diamonds, more valuable than gold, a slice of ham for 100 have you ever eaten? This five-year-old Iberian ham can sell for four to 241,000 sticks, and if you want to buy it, you should also book in advance today to take you to know about the Iberian ham that can be blown for a lifetime in front of relatives and friends.
The reason why this ham is loved by local tycoons around the world is because of its red and white marble texture and delicate taste, and the local tycoons can also feel the unique aroma of the meat. Each piece of Iberian ham has its own independent number, manufacturer, origin and information about the provider.
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This ham pig comes from the oak forest in Spain, and every October, farmers will drive the local purebred black pig into the vast oak forest, in this dense oak forest, the black pig runs freely, exercises, drinks mountain spring water, and eats acorns hungry.
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After four months of gastronomic journeys, the Black Pig has lived up to its love. At. For four months, the black pig that ate ten kilograms of acorns every day contained a very unique fruity taste, the body fat rate dropped a lot more than before, and the meat quality was extremely delicate. In addition to the special pork, his extremely cumbersome and time-consuming production process is also one of the factors of high price. Pigs sent to the slaughterhouse, take their hind legs, give him a massage, let its meat quality reach its best condition, then cover it with fresh sea salt, put it in the marinade for seven to 15 days, and keep the temperature at zero to three degrees Celsius when marinating, which can prevent mold growth in addition to making the water in the ham volatilize in an orderly manner.
Ham before marinating
Marinated ham
When the time comes, after cleaning the salt on the surface, put it in a ventilated room for ventilation for six to nine months, the process workers also have to continue to supervise, changes in the environment will cause the ham to have a different flavor, this supervision process they do not borrow any technical equipment, but rely on the workers' many years of experience to ensure the quality of the ham.
The image comes from the Internet
The air drying process is longer, with 4G and temperature changes. The protein and fat in the ham are fully decomposed, so that the ham has a unique and different compound flavor, this time the ham will slowly grow mold, this mold will increase the acorn flavor of the ham, in the constant temperature cellar for three to five years, just like Chen Hua's red wine.
Finally, after sampling and testing by the taster, according to the characteristics of different tastes and flesh textures, he was labeled with 40,000 to 240,000 different prices, and then the Iberian acorn ham went to the table of the local tycoon.