Tour Locations | A Culinary Tour of El Born
LOCATION 21 | A Culinary Tour of El Born
Turn left here and keep going.
Have you had Jamon yet?
Jamon is classified according to the breed of the pig, what the animal was fed on and where it was raised - for example, was it free range or kept indoors?
The best quality is black label meaning it comes from a free-range Iberico pig that was fed on acorns. This Jamon is unusually rich in Omega 3 and Omega 6. Then come red and green label followed by the lowest quality which is white meaning this pig is only 50% Iberian, has been kept enclosed in a pen and given fodder.
By brand Cinco Jotas or Joselito is the best. Lastly, Jamon is only ever cut by hand. For special occasions a Cortadore de Jamon will be hired.