Two thousand years of tradition, and the history goes back to ancient Tarraco, one of the main Roman capitals in Hispania. This is how the first references to ham, known and documented, correspond to the Roman Empire in the 2nd century BC, who was a great consumer of cured ham and who gave it a commercial form.
According to the Edict of Emperor Diocletian, hams from Hispania were exported to Rome from the capital Tarraco and this document marked the commercial prices. Sample of this story, a fossilized fossilized ham with two thousand years old found in Tarragona where the ancient Tarraco was located.
There are even references from the Roman Empire in which there are clear mentions to the healing of hams from Hispania, where the abundance and qualities of the raw material. With prone climatic conditions, they favored the development of an artisan culture to the salty of the meats, achieving a fame that surpassed the borders of the Iberian Peninsula.
The classic recipe to cure them, being very similar two thousand years later in the most traditional hams, by Cato to “De Re Rusticae”: “Put them in salt, when they have been five days, hang them two days in the wind … hang them for another two days at the smoke from the home … and then to the meat pantry. “ It even suggests anointing with oil after smoking them.
And this is how the history of the best hams begins, the traditional ones and more craftsmen with a history and trajectory that has led us to the present, keeping alive this product known as one of the greatest gastronomic treasures in the world.
What do the Iberian Hams keep in history in Origo Ibericus?
The best of all, from its origins. Its tradition and naturalness. Not only in the elaboration of all its processes, but since the birth of the Iberian pig. Raised all of them in the Dehesa Ibérica, special and exclusive place in the world where only there can grow and feed the Iberian pigs, to give rise to the best meats, without possible alternative in the world.
Fed by the natural pastures offered by the characteristic nature, and fattened with the exclusive acorns of the pasture, which during the Montanera period falls so that the Iberian pigs eat that fruit that will undoubtedly make a difference in the future.
Going through all the possible extensions, with total freedom, the Iberian pig acquires the ideal physical conditions to find us with meat infiltrated with the oily fat, characteristic and exclusive, determined by the acorns.
And it maintains its historical tradition at the time of its elaboration, initiated by an authentic salty, with pure sea salt, which will later give the best of itself through a totally natural healing, marked by the calm of the winds it receives, and nothing else , without any additive or preservative added.
Completely natural pieces from an exclusive quality and marked by tradition, experience and selection of Two Thousand years of history.
Therefore, they are natural pieces from their origin.
And because of that, we talk about the best ham in history.
Product certified by CALICER (Pl / 0209/05)
50% Iberian field bait ham and sea salt.
Nutritional values per 100 gr:
Energetic value – 1194kJ / 286 kcal
Fat – 16,1 gr
Saturated fats – 6,6 gr
Monounsaturated fats – 8,6 gr
Polyunsaturated fats – 0,9 gr
Carbohydrates – 1,0 gr
Sugars – 0,5 gr
Proteins – 34,3 gr
Salt – 3,90 gr