Description
The Dehesa de Extremadura PDO is ham made from the thighs and front quarters of pure swine from the Iberica race or a cross between Iberica and Durocjersey (75% and 25% respectively).
Production Area
The area of production, preparation and seasoning of the Dehesa de Extremadura PDO is in the province of Cáceres e Badajoz, Autonomous Community of Extremadura.
Production Method
After the slaughter, to assist the dehydration and the conservation of the pieces, the salting process is carried out at a temperature of between 1 to 5°C. The length of the salting period varies depending on the weight of the meat, about a day for each kg. Then for at least two days the meat is washed in cold or tepid water to remove any residual salt from the surface. After washing the meat is once again sprinkled with salt to eliminate any surface water, and kept for a period of 30 to 45 days at a temperature between 3-6°C where the humidity is controlled. The meat is then dried in an area with large windows which allow for the control of ventilation. At the end of this process, the meat is seasoned in a ventilated cellar.
Appearance and Flavour
Dehesa de Extremadura PDO has an elongated and stylised shape. The colour of the meat varies from pink to purple-red, with streaks of yellow-white fat, fragrant, and it has a pleasing taste. The product is consistent, not very stringy, with a delicate flavour, it is slightly salty or sweet and is characterised by a pleasant aroma.
History
The origin of Dehesa de Extremadura PDO is ancient; the Ibérico swine has always been an integral part of the diet in this area. The traditional aspect of the product has been maintained over time and has been passed down over generations, starting with the Romans, expert farmers and producers, maintaining and improving the swine, perfectly adapted to the ecosystem of the area, to create a product which is natural, healthy and exquisite.
Gastronomy
Dehesa de Extremadura PDO should be kept in a fresh, dry and well-ventilated area. In the summer months, it should be kept in the fridge. It is eaten sliced or in small pieces. It can be used in the preparation of various dishes and appetisers. It goes well with all types of vegetables, and it is used as a stuffing and as the main ingredient in several dishes.
Marketing
The product is sold as Dehesa de Extremadura PDO and labelled according to the type of classification of swine used: a) Cerdo de bellotta o terminado which carries a red label, b) Cerdo de recedo with a green label, c) Cerdo de pienso which has a cream coloured label. The product is sold whole, sliced, in small pieces, in thin slices and vacuum-sealed.
Distinctive Features
The uniqueness of the Dehesa de Extremadura PDO is due to the way of rearing of the swine. The animals eat acorns, grass, cereal and legumes all of which assures a flavour and taste which distinguishes the product.
