Bellota 50% Iberian Ham - Intense flavour

Intense

Bellota 50% Iberian Ham - Intense flavour │ Enrique Tomás ®

Bellota 50% Iberian Ham - Intense flavour

Whole piece
€455.39

Machine-carved
€485.38

Knife-carved
€503.39

Acorn 50% Iberian
Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing 36 months

This is undoubtedly one of the jewels of world gastronomy. It comes from an Iberian pig of the highest quality. In addition to a consistent and tasty meat, it shares with its breed the unique characteristic of the infiltration of fat into the muscle. After spending the last 4 months of his life rearing freely in the marvellous Iberian meadows, feeding mainly on acorns, the concentration of flavour on his legs is such that after a process of 36 quiet months of curing we obtain an unmistakable flavour. The intense flavour is achieved by the specialists in ham with the most traditional way of the Iberian Peninsula. With this ham you will have a point more salt compared to others, even a little smoked. The world's most renowned gastronomy experts love it and use it in their dishes. Surely we are before the most internationally recognized flavor, as one of the most exquisite delicacies on the planet. Simply unforgettable!

- Whole piece
- €455.39
- Quantity
- Add to cart
- Machine-carved
- €485.38
- Quantity
- Add to cart
- Knife-carved
- €503.39
- Quantity
- Add to cart

No preservatives, gluten or lactose.

Do not cut yourself! Order it cut by machine or knife!

Breed Acorn 50% Iberian
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing Curing 36 months

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Returns in 7 days from receipt of the product

Description
Nutritional information
Conservation
Cut by machine or knife

Jamón de Bellota 50% Ibérico - Intense flavour

In Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Jamón Bellota Ibérico, a unique product that can only be made in the Iberian Peninsula, ideal for Jamón lovers who want to taste a cured product full of nuances.

Made with the hind leg of pigs 50% Iberian breed, our Iberian acorn-fed ham is an ideal product for maximum enjoyment of the senses. Available only in the Iberian Peninsula, pigs of this breed are fed with fodder until they reach the first 100 kilos, then taken to the pastureland to carry out the final stage of fattening eating acorns, grasses and wild plants for 4 months.

This breeding along with the genetic particularities of the animal, gives a meat of unique flavor, with a ham whose fat has infiltrated the muscle giving rise to a marbling colour, of juicy aspect and with an oily touch that is exquisite to the palate.

Detailed description of this piece:

Net weight: 7,8 Kg. approx.
Curing time: 36 months of curing
Storage: keep in a dry place, at a constant temperature. Ideal Store between 12 and 14 °C.
Formats: whole piece, machine cut or knife cut
Ideal for: Sliced Taste, common uses, tapas, sandwiches, to eat alone, cook and whatever is convenient.
Free of gluten or lactose

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
Ingredients	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.
Instructions	It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
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

Nutritional information (per 100 g)

Jamón Bellota 50% Ibérico, Huelva - 36 months dry cured

Energy value (kcal/KJ): 272/1138.05
Fat (g): 20,17
of which saturates (g): 7,5
Carbohydrate (g): 0,45
of which sugars (g): <0,3
Protein (g): 35,12
Salt (g): 4,52

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
Ingredients	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.
Instructions	It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
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

Conservation:

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a jamón box.

Once the Jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the jamón to be consumed at that moment and apply a lint-free cloth to keep it away from sunlight and less exposed to the air until the next time it is to be cut again.

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
Ingredients	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.
Instructions	It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
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

Cut by machine or knife:

Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our master cutters will slice the whole piece with a knife without using any machine.

When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.5 kilos of meat, presented in:

26-30 sachets of sliced jamón of 80 g each
2 sachets of 100 g jamón shavings
2 sachets of 100 g of diced jamón
1 Tray of jamón bones

Detailed description of the piece:
Breed	Acorn 50% Iberian
Feeding	Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Curing	Curing 36 months
Format	Whole piece
Storage instructions	Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use	Once started, consume before 21 days
Recommendation to serve	Cut only the product to be consumed
Ingredients	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.
Instructions	It is recommended to keep it in a dry and fresh place, preferably hanging it or in a ham holder, once the ham is started it is recommended to eat it in less than 21 days so that it maintains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that time and put a lint-free cloth on to keep it away from light and is less exposed to the air until the next time you eat again.
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