“Dehesa de Extremadura” Hams are made from Iberian pigs in the Spanish province of Extremadura, bordering on Portugal, just south of where Guijuelo hams are produced.
The ham is packed in salt, and cured for 1 day per 2 ¼ pounds (per kg) of weight. Then it is washed, and hung to air-dry for 30 to 60 days at a temperature between 37 to 42 F(3 to 6 C.) Then it is moved to hang to age in a warmer environment for 6 to 18 months.
The variety of quality levels by which the ham is graded depend on what the hog was fed.
The sale weight of a whole ham will be a minimum 10 pounds (4.5 kg.)
History Notes
The ham received its Spanish “Denominación de Origen” (“Denomination of Origin”) in 1990.
Language Notes
“Dehesa” means “pasture, meadow, range.”