Jamon Ibérico , the air-dried ham from Spanish pigs, is well known among gourmets . It fetches high prices and is said to be the best ham in the world. Particularly famous and renowned is the Jamon Ibérico de Bellota or Bellota ham, which comes from pigs subjected to traditional acorn fattening. But how does it actually look in Germany? Does it always have to be smoked Black Forest ham in this country? No! In Lower Franconia, the graduate agricultural scientist Hans Huss subjects 250 so-called acorn pigs to species-calculated acorn fattening before an excellent acorn ham is made from them, which really doesn't have to hide behind Jamon Ibérico!

The black Bigorre pig from the Pyrenees ( Porc Noir de Bigorre) was once a widespread breed, but it was then threatened with extinction: in 1981 there were only a whopping 34 sows and 2 boars, those from 20 breeders were kept in the highlands of the Hautes Pyrénées. In the meantime there are more and the wonderfully aromatic meat and the fantastic ham of these special pigs are very popular with gourmets and connoisseurs all over the world.

On the occasion of the range expansion of our online shop, we organized a small tasting of 4 pork hams. On the tasting table there was a wonderfully fragrant German acorn ham made in Lower Franconia, ham from the black Pyrenees pig "Porc Noir de Bigorre" and two genuine Jamón Ibérico from Spain that had matured for different lengths of time. The Catalonian ham from duck breast ran out of the competition. As a result, we were absolutely delighted with all the candidates. None of the four hams is better than the other - in fact, each one is in a class of its own and fantastic in its own way!