3750 x 5000 px | 31,8 x 42,3 cm | 12,5 x 16,7 inches | 300dpi
Date de la prise de vue:
2008
Lieu:
UK
Informations supplémentaires:
A far superior product to the more common Spanish Serrano ham, or to Italian air-cured hams such as Prosciutto di Parma, Jamon Iberico de Bellota is made from free-range, black-hoofed Iberico pigs which forage in oak woodlands and meadows (known as 'La Dehesa') in Spain. These pigs eat a variety of wild plants, roots and herbs throughout the year, but are particularly fond of acorns ('bellota') which they find in abundance in autumn. It is these acorns that give Jamon Iberico its sweet, nutty flavour. The pork legs are cured and then aged for at least 30 months in cellars ('bodegas'). Jamon Iberico de Bellota is widely considered to be the best ham in the world, and consumers pay premium prices for it, even in its native country. In January 2010 a 7kg (15lb) leg of Jamon Iberico went on sale in Selfridge's in London for £1800. The ham is also one of the ingredients in the 'world's most expensive' sandwich - the £100 'Von Essen Platinum Club Sandwich' at the Cliveden House Hotel in Taplow, Berkshire. (Text and photograph copyright Rawdon Wyatt. This image is exclusive to Alamy and their appointed agents.)
