Caña de Lomo are cured pork loin sausages made from Iberian pigs. [1] The sausages are relatively dark red, with white streaks of fat, and with a typical weight between 31 to 35 oz (900g to 1 kg.) To make them, salt and flavourings such as garlic, oregano, lemon and paprika are mixed together and…
Iberian Pigs
Extremadura Ham
“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…
Guijuelo Ham
Guijuelo Ham is made in the southeastern part of Salamanca province, Spain on the Portuguese border, in the area just above where Dehesa de Extremadura Hams are made. It is sweet tasting with a bit of saltiness. It is made from Iberian pigs. Hams with a red band are from “bellota” pigs that were allowed…
Iberico Ham
Iberico Ham (“Jámon Iberico”) is made in the same fashion as is Serrano Ham, but from a different pig — the Iberian pig. The pigs are slaughtered when they weigh 350 pounds (160 kg.) They are put to sleep first so that they won’t be stressed at time of slaughter, which producers of the ham…