Gran Reserva
Ibérico Ham
Iberico di Cebo de Campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
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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 50% Iberian Ham - Selection
- Acorn 50% Iberian
- Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Discover the taste of a Jamón unique in the world, the Jamón Bellota 50% Ibérico is a product that we strongly recommend. The piece is obtained from an Iberian pig, in this case of coming from 100% Iberian mother and father from 100% Duroc breed, a white pig breed ideal for the production of Jamón. This pig has been fed on the basis of a free-range fodder and acorns during the Montanera season. The taste of Jamón de Bellota is unparalleled and when you taste it you will know it in your own flesh. Experience the Jamón Ibérico with Enrique Tomás products!
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- Whole piece
- €438.00 €350.00
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Quantity
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- Sliced piece
- €438.00 €375.00
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Quantity
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Breed Acorn 50% Iberian
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Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
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Favourite
- Delivery in 24-48 hours on the peninsula
- Returns in 7 days from receipt of the product
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
Jamón Bellota 50% Ibérico - Selection
In Enrique Tomás we invite you to enjoy one of the jewels of our gastronomy, the Jamón de 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 jamón whose fat has infiltrated the muscle giving rise to a marbling piece of juicy aspect and with an oily touch that is exquisite to the palate.
Detailed description of this piece:
- Net weight: 7 Kg. approx
- Curing time: 36 months
- Origin of the selection: Selected quality/price of all the Iberian acorn-fed shoulder paddles of the peninsula.
- 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
Always recognized it by the red label:
| Detailed description of the piece: | |
| Breed | Acorn 50% Iberian |
| Feeding | Food: Feed + Cereals + Acorns + Herbs + Wild Plants |
| 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 |
| Cutting service performance | We guarantee 2,6 Kg. 32 Sachets of ham. (28 sachets of sliced ham of 80gr + 2 sachets 80 gr of diced ham + 2 sachets of 100 gr of ham shavings) |
Nutritional information (per 100 g)
Jamón Bellota 50% Ibérico Selection - 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
Conservation:
The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a ham box.
Once the ham has 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 ham to be consumed at that moment and apply a lint-free cloth so that it does not give the light and is least exposed to the air until the next time it is to be cut again.
Cutting service:
To taste comfortably and to the maximum the piece of ham or ham shoulder, if you do not know how to cut or want to take full advantage of your piece, use our cutting service. The process of cutting by machine or knife is done manually by our experts to get the best use of the piece and the best results. Whether cutting with a knife or a machine, our experts will slice the whole piece by hand.
When our team takes care of it, it will get the maximum performance, that is, all the ham clean of external fat and bones that you will be able to enjoy eating.
If you want to know more about the performance of a piece consult => What is the performance of a ham or ham shoulder?
