This is the leg bone from Iberico pig in Guijuelo near Salamanca in Spain. The black-foot pig is fed on natural cereal and even acorns ( bellota fed ) for 16 to 20 months . After slaughter, it will be cured using salt and hung even up to 48 months. The cured meat is what gives its nutty flavour and melt-in-the-mouth quality.
The Iberico Ham Bone is rich in mineral and vitamins. It helps to strengthen the Calcium inside our body.
1.Soup stock: Cleanse the bone in boiling water, then put in water or chicken soup and cook for 45 minutes. The black-foot pig bone has rich flavour, is salty and has acorn aroma. It is already good taste without adding any seasoning.