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Ham and Wine Tasting in Barcelona
offered by supplier M17929 (view this supplier profile)
Key Information:
Tour Duration: 1
day(s)
Group Size: 10
- 20
people
Destination(s):
Spain
Specialty Categories:
Food & Wine
Season: January - December
Airfare Included: No
Tour Customizable: No
Minimum Per Person Price: 120 Euro (EUR)
Maximum Per Person Price: 120 Euro (EUR)
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Our workshop has a duration of 2 hours. The objective is to understand and differentiate the different Spanish hams while doing a professional and funny tasting. When we speak of Iberian ham, we must make difference of two fundamental aspects: the breed and the feeding they receive. As far as the breeds, there are basically two types: the Iberian and the one we call White Hog.
Within the Iberian breed, which is the quality product, we must distinguish 3 types of feeding:
- Bellota (Acorns): a hog that spends his whole life on a free range and during the time of acorns, from October to January, it is slaughtered and only fed acorns for the last few months.
- Recebo: the same as the acorn one, but at the end of its life and for various circumstances, it is fed animal feed and pulse.
- Cebo: This animal is not in a free range, therefore it is sedentary, and it is fed exclusively with animal feed. It is fattened for 6 – 8 months and its quality is lower.
In the breeds we call “white” o “del país” (from the country) the type of feed is the same as the “cebo” Iberian pig. As per the Department of Agriculture, Fishing and Food, all pieces of ham must be branded or stamped with three figures. Starting from the left is 01 to 52, this is the week it was slaughtered, the third figure is the year, so a 6 means 2006. Like this we will know the week and the year it was slaughtered.
Therefore, if we know that acorns finish at the end of January and the piece of ham is marked 15 – 6, we know it is week 15, which is April and this means that the product is possibly not a real acorn fed piece of ham. If the ham is going to be eaten in a few days it is not important if you start cutting with the hoof looking upwards or downwards. If you are going to make it last you must start cutting with the hoof facing downwards as it is the narrower part and with less fat.
Notes:
Airfare is not included in the tour price.
Also see tour packages in:
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Spain
Local Culture
Food & Wine
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, ext: 17929
