Sliced Pack - Bellota 75% Ibérico Ham

Unique format
€441.00
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In this pack of sliced Jamón you will find 2.6 kilos of Jamón 75% Ibérico Bellota in a comfortable presentation and very practical to make gifts, to take along with you on a trip or to have at home these vacuum-packed ready-to-eat bags and taste whenever you feel like it. This pack contains:

28 bags (80 grams each) of sliced Jamón
2 of diced Jamón, also 80 grams each
2 bags of ham shavings of 100 grams each
and a tray of ham bones vacuum-packed to give flavour to your best wines

The Jamón Ibérico Bellota is a gluten-free food, suitable for celiac people, rich in oleic acid and healthy cardiovascular.

- Unique format
- €441.00
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Gluten-free and lactose-free

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

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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

More information about this Pack

In this pack you will find Jamón 75% Ibérico de Bellota, this means that it comes from 75% Iberian pigs, where its mother has been purebred and its father a cross between Duroc and Iberian breed. As for the term "acorn-fed" Bellota, it is only granted to pigs that have gained the weight of final fattening, feeding freely in the pastureland during the Montanera time, eating acorns, herbs and wild fruits.

Iberian swine

In the Iberian Peninsula we find a very special breed of pigs. The Iberian race. It has countless characteristics that differentiate it from other pigs, but there is a fundamental one. It infiltrates fat into the muscle. That's what makes the Jamón Ibérico have those white veins that make it a unique product.

Feeding of Iberian pigs

The first 100 kilos of weight of any Iberian swine can be obtained in the same way as any other pig. First breastfeeding and then with vitamin feed. An orderly diet is essential to ensure that the animal is strong, muscular and has strong bones.

The Montanera

Those pigs that are destined to give Iberian acorn-fed hams carry out the final part of their fattening in the Dehesa (Spanish pastureland). From November onwards, when it is cold in the mountains and the acorn falls naturally because it is ripe, the "mayorales"(farm experts) leave the pigs that want to finish fattening naturally free on the farm. For a maximum of 4 months, pigs will eat all the acorns they can find, red fruits and plenty of grass. They'll walk a lot and drink a lot of water. When they have gained 50% of the weight after the Montanera time, they will be ready to provide the wonderful Iberian acorn-fed hams-Jamón Iberico de Bellota.

Detailed description of the piece:
Format	Pack
Storage instructions	Store in the fridge. Take out 1 hour before eating
Recommendations for use	3 months from the date of cutting and packaging
Recommendation to serve	Remove the sachet one hour before consumption
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	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

Detailed description of the piece:
Format	Pack
Storage instructions	Store in the fridge. Take out 1 hour before eating
Recommendations for use	3 months from the date of cutting and packaging
Recommendation to serve	Remove the sachet one hour before consumption
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	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

Detailed description of the piece:
Format	Pack
Storage instructions	Store in the fridge. Take out 1 hour before eating
Recommendations for use	3 months from the date of cutting and packaging
Recommendation to serve	Remove the sachet one hour before consumption
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	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

Detailed description of the piece:
Format	Pack
Storage instructions	Store in the fridge. Take out 1 hour before eating
Recommendations for use	3 months from the date of cutting and packaging
Recommendation to serve	Remove the sachet one hour before consumption
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	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