Gran Reserva
Ibérico Ham
Iberico di Cebo de Campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Paleta Ibérica de Cebo
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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Bellota 100% Intense Iberian Ham - Sachet 80 gr
Bellota 100% Intense Iberian Ham - Sachet 80 gr
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Unique format
- €25.80
- Add to cart
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Acorn 100% Iberian
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Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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Curing 36 months
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Gluten-free and lactose-free
Jamón for lovers of intense flavours! Precisely an intense flavor is what you can enjoy with this sachet of Jamón de Bellota 100% Ibérico, slices cut by knife and vacuum packed to preserve all its aromas and maximum quality until the moment you decide to open it and taste it. Indulge yourself in a good Jamón Pata Negra with Enrique Tomás' comfortable sliced sachets, we assure you that the Intense Jamón will become most certainly one of your favourites.
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- Unique format
- €25.80
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Quantity
- Add to cart
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Delivery in 24-48 hours on the peninsula
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Returns in 7 days from receipt of the product
Longer durability and better preservation
Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.
Higher cutting performance
An ideal gourmet gift
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
Jamón Bellota 100% Iberico
When we say that a Jamón is "Pata Negra" we always refer to the purity of the Iberian breed, that is to say, that the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. Iberian pigs differ from other pigs and animals in the world by their ability to infiltrate fat into the muscle, fat obtained through controlled feeding and exercise during the Montanera season in the pastureland.
Keeping one of our maxims, which states that "the best ham is the one you like the most", we can say that with one of these sachets of sliced jamón bellota 100% iberico, you will experience in your own flesh what we mean when we say that jamón is not for eating, but for enjoying.
The Montanera-season
Those pigs that are destined to give Iberian acorn-fed hams make the final part of their fattening during the Montanera: From November onwards, when it gets cold in the mountains and the acorns fall naturally because they are ripe, the pigs who want to finish fattening naturally are left free on the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the pastureland, they will be ready to provide the wonderful Jamón Ibérico de Bellota.
Intense Jamón
The Intense Jamónis the easiest to recognize of the four origins. The flavour of the Iberian products from this flavour is forceful, emphatic and simply amazing. Buying this Jamón is synonymous with intensity, its smoky nuances make this an unforgettable jamón, ideal to delight the most demanding palates.
What is a Jamón and how is it made?
A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.
Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler to dry until it is optimum for consumption.
| Breed | Acorn 100% Iberian |
| Feeding | Food: Feed + Cereals + Acorns + Herbs + Wild Plants |
| Curing | Curing 36 months |
| Format | Sliced |
| Storage instructions | Store in the fridge. Take out 1 hour before eating |
| Recommendation to serve | Remove the sachet one hour before consumption |
| Ingredients | jamón de cerdo y sal |
| Instructions | Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma. |
| Country of origin | SPAIN |
| Country of origin of main ingredients | SPAIN |
| Place where the main ingredient is elaborated | SPAIN |
| Country of declaration | SPAIN |
| Taste | Intense |
| Description of flavour | It is strong, tasty, intense with a smoky touch, unforgettable |
| Alérgenos | no contiene substancias o ingredientes que causen alergias conocidas. |
NUTRITIONAL INFORMATION (100g product)
Energy value (KJ/kcal) 1384 KJ 330 kcal
Fat 22 g
- of which saturated fatty acids 6 g
Carbohydrates 0 g
- of which sugars 0 g
Protein 33 g
Salt 2.78 g
Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.
