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The Iberian pig, also known in Portugal as the Alentejo Pig, is a traditional breed of the domestic pig (Sus scrofa domesticus) that is native to the Iberian Peninsula. The Iberian pig, whose origins can probably be traced back to the Neolithic , when animal domestication started, is currently found in herds clustered in Spain and the central ...
The meat of Ossabaws is dark, with a unique texture, [4] and is prized for resembling the jamón ibérico of the black Iberian pig. [11] It is considered to be an artisanal , heritage product especially well-suited to use in pork , cured meats, [ 12 ] and whole pig roasts .
Sus (/ ˈ s uː s /) is the genus of domestic and wild pigs, within the even-toed ungulate family Suidae. Sus include domestic pigs (Sus domesticus) and their ancestor, the common Eurasian wild boar (Sus scrofa), along with various other species.
Mexican carnitas [1] and Iberian aguja [3] are also sourced from this part. Between the aguja and the lomo (loin) is the presa, which is considered the finest cut of Iberian pork. [3] Two well-marbled 600 g cuts of presa are obtained from each Iberian pig. [3] Two smaller 100 g cuts known as pluma are obtained from beneath the presa. [3]
The percentage of Iberian ancestry in the animal must be specified on the label. It can be either 75% or 50% pure ibérico pig breed. [4] The next grade is Green label – jamón ibérico cebo de campo. This ham is from pigs that are pastured and fed a combination of acorns and grain. It can be either 100%, 75% or 50% pure ibérico pig breed.
Black pig or Black Pig may refer to: Berkshire pig, a breed of pig native to England known as kurobuta ("black pig") in Japanese; Black Iberian pig, a breed of pig native to the Iberian Peninsula; Large Black pig, a breed of pig native to England; The Black Pig, or Il Maiale Nero, by Umberto Notari
It is the typical species of the Iberian dehesa or montado, where its sweet-astringent acorns are a source of food for livestock, particularly the Iberian pig. Its acorns have also been used for human nourishment since the Neolithic era (7,000 BC). [5] It is placed in section Ilex. [6] Some authors described it as a subspecies of Quercus ilex. [7]
Ham produced from Iberian pigs fattened with acorns and air-dried at high elevations is known as Jamón ibérico ("presunto ibérico", or "pata negra" in Portuguese), and sells for premium prices, especially if only acorns have been used for fattening. [4] In a typical dehesa, oaks are managed to persist for about 250 years.