Bellota 100% ibérico ham Glamurós

Reference: 6040

We would like to introduce you to Glamurós, a 100% pure Iberian jamón from the wonderful medows of El Valle de los Pedroches. This jamón is captivating, intense, aromatic and with a long-lasting flavour. Glamurós offers a unique experience for the palate of the tasters, leaving in the mouth an enduring feeling in time and especially in memory. Nothing has been left to chance to get this unique delicacy.

200 unique pieces, personally selected by Tomás Díaz,a recognized expert in the world of jamón and shopping broker of Enrique Tomás. This search started 7 years ago in a joint venture with COVAP (Cooperativa Ganadera del Valle de los Pedroches), with the motivation to obtain the greatest exponent of pleasure, choosing the best specimens of 100% pure Iberian pigs whose monitoring has been done year after year to search perfection and excellence, in which nothing has been left to chance to achieve a unique delicacy, which only seeks to provide pleasure to the tastes, a pleasure without equal in each of the slices.

There is a limited and unique number. And one of these pieces of Glamurós can be yours. 

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850,00 €

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Jamón de bellota 100% ibérico
In order for a jamón to be considered 100% ibérico, it must have 100% Iberian race purity which means its parents must have also been 100% Iberian and must have been fattened in the last stage freely in the montanera.
Iberian pig
There is a very special pig race on the Iberian Peninsula, the Iberian pig. It has a number of characteristics that make it different from all other pigs, but there's one essential characteristic: it infiltrates fat into its muscles. That is what creates those white veins in a jamón ibérico which make it a unique product.
The purity of the race
The degree of purity of a pig's race obviously depends on the purity of its parents. Thus, any pig that exceeds 50% purity can be considered an Iberian pig. The mother must be 100% pure.
The iberian pig diet
The first one hundred kilos of any Iberian pig are gained in the same way as any other pig. First, it is fed by its mother and later it is fed vitamin-enhanced feed. A proper diet is essential for the animal to become strong and muscular with resistant bones.
La montanera
Pigs that are to be used to make jamones de bellota ibéricos finish fattening in the montanera (woodlands). When it's cold in the mountains after November, the acorns begin to naturally fall as they are ripe. So, farm managers let the pigs freely roam the area to fatten naturally. Over a maximum period of 4 months, the pigs eat all the acorns they can find in addition to berries and a lot of grass. They will weigh a lot and drink a lot of water. When they have increased their weight by 50% in comparison to when they entered the fields, they are ready to provide wonderful jamones de bellota ibéricos.
Origins (Selection)
There are four areas in Spain which are well-known for their jamón tradition and quality: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. The origin of this jamón may be any of the four regions indicated. The best pieces received weighing around 7 kilos from each batch are marked as selection.


Jamón de bellota 100% ibérico aged more than 36 months and salted.
Nutritional information (for every 100gr/3,5 Oz):
Energetic value, Calories (kcal/KJ): 272/1138,05
Fat (g): 20,17
saturated fat (g): 7,5
Carbohydrates (g): 0,45
Sugar (g):<0,3
Proteins (g): 35,12
Salt (g): 4,52

What is jamón?
A jamón is the result of curing a raw pig's hind leg in salt. The number of months curing as well as the flavour substantially vary depending on the type of pig and its diet. You can find different flavours in a single jamón because of the large quantity of meat: the cushion is the softest part, the fore cushion is the most flavourful and you find the most intensity the closer you get to the bone.

How is a jamón made?
Once the pig's leg is ready, the first thing they do is prepare it for salting. The chef slices a v into the pig's skin and decides how much external fat to leave. The more fat, the less salt it will absorb and the sweeter it will be. Once that is done, the leg is buried in salt for about two weeks on average. If the chef decides to lengthen this period, the jamón will become more flavourful. After that and depending on the type of jamón to be produced, the characteristics of the leg and the flavour desired, the leg is hung in a drying chamber until ready for consumption.