IBERIAN HAM

There can be no doubt that the star of the Iberian pork products is the Iberian ham, made from pigs fed, throughout the “montanera” stage, on acorns, herbs and other natural products of pasture lands, cured by the cold mountain air, in natural curing sheds, and matured in cellars with marine salt as the only ingredient. This ham has a soft texture and marble-like appearance, veined with fluid and aromatic fat that tasted in short and thin slices melts in the mouth.

This type of ham is also available in the “recebo” grade from Iberian pigs equally fed throughout the “montanera” stage, but having had an additional diet of natural fodder.

Jamón ibérico de bellota Iberian ham from acorn-fed pigs. Jabugo, a good cradle.

Available grades
“ Bellota” (Acorn) ref. 10.11.01
Reserve (also called Extra) ref. 10.21.01

Characteristics
Stylized, with black hoof and thin leg. The external fat is tender and of soft texture. The outline is a V cut.

Ingredients
Iberian ham and marine salt.

Curing time
“ Bellota” (Acorn) grade: Ranging from 24 to 36 months
Reserve grade: Ranging from 18 to 24 months

Presentation
One piece ranging from 6 to 8.5 kg in a textile sheath with a mesh. For transport, vacuum packing is optional. Packing is done in cases for a quantity of one or two pieces. All cases are easily handled with fork lifts.

Storage temperature
Always keep in a dry, well protected from light place with a temperature that does not exceed 18ºC. If the product has been transported vacuum packed, take it out of the plastic bag after reception and store it in the previously stated conditions.

Best consumption dates
“ Bellota” grade: 12 months after shipping
Reserve grade: 9 months after shipping