Iberico bellota ham is one of the star products of Spanish gastronomy where the Brazilian public enjoys this excellent option for events.

In November 2015 the Iberian Premium acorn ham was presented with 60 months of cure in Brazil. The event was held at the Clos restaurant tapas in the city of São Paulo www.closrestaurante.com.br.

In this great meeting the process of manufacture and healing of the Iberian ham was explained.

As for the cure of the product, there are three fundamental factors: the historical legacy of a traditional craft, the ideal climatology provided by the Spanish mountains and technical innovations. With this, Iberian ham develops its special and unmistakable aroma.

Iberian pigs graze freely in these pastures eating wild herbs, acorns that have been detached from the trees and everything they find. It is precisely the acorn that gives the ham the oleic acid qualities and antioxidants that avoid cardiovascular diseases and reduce cholesterol.

Finally it could not be forgotten a successful dish of fat mousse of the product made by the chef of the Clos Restaurant where he enjoyed the passion of the Iberian ham of acorn.

To finish, two great professional journalists could not miss this great day to attend the event.

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