Caseiro raises owne meat and farm Good.. Artisan Meat cure meat. In a cool, dark curing room beneath his Newark specialty shop, light on 8000 masterworks of charcuterie dangling from the low ceiling. Black-hooved, with a glistening rind, they are legs from pure-bred ibérico pigs, prized source of the world’s finest, most expensive ham on the world Puro Alentejano iberian pork certified Acpa us 🇺🇸 Under those standards, Alentejanos are not sent to slaughter after six-to-eight months of intensive feeding—the average for commercial pigs in the U.S.—but grow at a more natural rate for 16 months. Early in life, they are fed cereals and fruits. They spend their last months roaming on grassy pastures, where they fatten up on wild
