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''Jamón ibérico'' (; "Iberian ham", also called ''pata negra'' (:ˈpata ˈneɣɾa); "black hoof", and in portuguese "presunto ibérico") is a type of cured ham produced in Spain and Portugal. According to Spain's ''Denominación de Origen'' rules on food products, ''jamón ibérico'' may be made from black Iberian pigs, or cross-bred pigs as long as they are at least 50% ''ibérico''. ==Production== The black Iberian pig lives primarily in western and southwestern Spain, including the provinces of Salamanca, Ciudad Real, Cáceres, Badajoz, Seville, Córdoba (Protected Denomination of Origin ''Valle de Los Pedroches'') and Huelva (Denomination of Origin ''Huelva''). It also lives in central and southern Portugal, where it is referred to as ''porco preto ibérico'' or ''porco alentejano''. Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots, until the slaughtering time approaches. At that point, the diet may be strictly limited to olives or acorns for the best quality ''jamón ibérico'', or may be a mix of acorns and commercial feed for lesser qualities. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their ''jamones ibéricos'' for up to 48 months. In particular, the ''ibérico'' hams from the towns of Guijuelo in the Salamanca province and Jabugo in the Huelva province have their own ''Denominación de Origen''. Almost the entire town of Jabugo is devoted to the production of ''jamón ibérico''; the biggest producer is 5J Sánchez Romero Carvajal. The town's main square is called ''La plaza del Jamón''. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Jamón ibérico」の詳細全文を読む スポンサード リンク
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