“Recebo ham” is ham made from Iberian pigs fed on acorns during the pasturelands phase, but which have not reached their ideal weight for killing (about 160 kg) and are fed during a final phase with grass and natural dry fodder.

 

Consequently the quality of “recebo” ham is inferior to that of “bellota” ham, and its organoleptic properties are different (appearance, aroma and taste all less intense).

 

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