World's Best Ham by PataNegra.dk

  Down in the southern part of Badajoz, where the dehesa rolls out like a green sea of holm oaks, sits the little village of Monesterio. At first sight, it appears to be any typical Extremaduran town, with its white-washed homes, red-tiled roofs, and a church tower watching over the streets. But for those who know gastronomy, Monesterio holds something far greater than simple charm—it is regarded as one of the birthplaces of the world’s best ham . The Secret of the Dehesa What makes Monesterio special is not only the craftsmanship of its people but the environment that surrounds it. The dehesa is a unique ecosystem where Iberian pigs live almost wild, wandering among oak groves and feeding on acorns during the autumn and winter season known as the montanera . This natural diet, combined with the genetics of the Iberian breed, creates meat rich in delicate intramuscular fat. The transformation from pork to jamón is a slow and almost ritualistic process. Salting, drying, and years of...