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When divulging into to the controversial world of meat consumption and mass production of animals to feed our needs we only seem to focus on the bad. We have an image of hundreds, if not thousands of chickens stuffed into cages and pumped up with cheap feed to fatten them up unnaturally for sale. We imagine hundreds of pigs inside blacked out barns, each separated by fences unable to even turn around. It’s enough to turn you vegetarian. But what we are forgetting is this produce is the everyday cheap meat we buy from the supermarket, or the meat served by fast food restaurants to make a profit. It is the lowest quality meat after dog food.
For good quality meat you need to look further, and nobody prides in the care of their meat more than the Spanish. The way the Spanish feel about animals (especially pigs) is like no other in the world. In Spain, for a pig to become a Serrano or Iberico Ham could be possibly the best life they could imagine. Originally the Spanish felt so strongly about the consumption of pork and ham that it was outlawed on the Iberian Peninsula. The rest of Spain could not just give up on what had become the staple meat of the region and refused to stop producing.
Not only are they fed on the highest quality ingredients depending on what fate they have taken. They are alive on average a year to a year and a half or even 2 years and they have a very enjoyable life, free to run and play and eat the highest quality food for a pig. Serrano white pigs are fed on a diet of cereal beets, sugar, sunflowers and soy. This is a major factor in the pigs flavour and anything less could alter the flavour massively. Iberico comes in two different varieties; Recebo which are fed a mix of grain and acorns and Belotta are fed nothing but acorns.
The Ham is then sacrificed in an extremely humane way and prepared for around 3 days. The blood is drained and it is seasoned with salt. After this it is taken to an ageing house and could be there being cured for up to 7 months to really produce the best flavour possible. Once ready, not one part of the animal is wasted. The Spanish really do take more than 100% pride in what they eat and how they prepare it. Although it is around for a long time being aged, it has been fully cured to ensure it has a long shelf life.
Spanish ham is now being enjoyed all over the world, with many suppliers in the UK ordering it in and selling it on to people who really appreciate good quality food. It is really becoming the main choice of meat for many people as the amount of time and effort invested into making the ham guarantees the quality and flavour that has come to be expected and loved
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