The Life of the Iberian Acorn-Fed Ham (La vida del Jamón Ibérico de Bellota)

This documentary explores the life of the Free Range Iberian Acorn-Fed Ham, a premium product only produced in Spain, that every day is more common to find in the quality dining tables and events in the UK.
During this journey, we had the opportunity to interview a few experts, aiming to help to clarify and understand what makes this product unique and why is a huge success everywhere around the world.

[@chantalferaud8648]

De magnifiques cochons heureux continuer comme ça félicitations j'adore le bon jambon pour l'apéro entre amies

[@stoney4201100]

Awesome video

[@mommasond]

Very interesting vid. Man i wanna make ham sandwich now!

[@swishsplash]

The diet and enviroment is directly affecting the taste and quality of these pigs. Most pigs are fed corn, soy and grains which are not healthy for anyone, therefore the meat tastes bad. But these pigs can roam free on pasture and eat their natural diet so their meat tastes amazing

[@occif2023]

Suit your self, I love corn fed cattle. The grass fed shit taste like wild game to me.

[@sacroarte6462]

@@occif2023 Please stay with your baked beans on toast and live this type of food for the people with at least a minimal amount of brain cells.

[@thegastrotraveler]

Very good indeed!

[@robego1660]

you mean , after thin slice is it ready to eat ? no need to cook it?

[@jccalvente]

Yes the product is ready nobody cook it is like a crime. The product is not raw.

[@maksphoto78]

It's been cured. That means it's safe to eat thanks to natural processes, no need to cook.

[@tromboneJTS]

Curing is a way of preserving the meat for consumption. No need to cook it.

[@sacroarte6462]

Please stay with your baked beans on toast and live this type of food for the people with at least a minimal amount of brain cells.

[@SuperMerlot]

@@sacroarte6462 lol... coming from someone who cannot even write right

[@suryathekkath2805]

There is a frame at 5:40 where the subtitle says "They can be pure Iberian pigs or crossbred with Duroc pigs." It seems someone tried to hide the fact that they said that by making the text go by very quickly

[@TheMaru666]

It is cured and eaten without cooking .

[@suryathekkath2805]

@@TheMaru666 Yes, this is common knowledge. How is that related to my comment?

[@maksphoto78]

@@suryathekkath2805 A Spanish person posted something in English, that's a notable thing in its own right.

[@elijahdavis3318]

It's red label jamon. %50 iberico. Google it

[@memmener]

There's nothing to hide, it's strictly regulated by law as to what is considered Iberco, and the percentage of the pigs' Iberco heritage is labelled accordingly

[@johnhonai4601]

Who's here after former Tottenham boss Jose mourinho gifted a £500 leg of the iberian ham to Sergio Reguilon after their 2-0 league win against ManCity.

[@LatinGhost916]

Yea yea we need this in Mexico

[@NevrrPresntt]

Hahahahah fr! Shit looks so packed with flavor! This is the wagyu of steaks

[@conradvancouver7276]

“Chefs”? What cooking skill does it take to serve deli meat.

[@cmsense8193]

The Iberico pig. A skinny pig native to that area so why not make the best of it! Too skinny? Well, feed it a high fat diet including acorns to make it taste better. Now advertise that is found only in the Iberian region and make a fatty ham out of it (unnecessarily dried for a very long time), serve it at the correct temperature (or it will taste like fat and salty leather), and sell it for a ridiculous amount of money.

[@bw0716]

the narrator sounds hot