Did you know?
- Where does the dam come from?
The Iberian dam is removed from the head of the back, in the upper area of the palette, by the neck. It's a very fat-infiltrated muscle, which makes it juicy and tasty.
- Little part
From each pig, only two dams, about 500 g to 1 kg each, come out. That's why it's one of the most coveted cuts of the Iberian.
- Bellota and montanera
If it is of acorn, the pig was barley in a montanera eating acorn and grass. Its fat becomes rich in oleic acid, the same as olive oil.
