Bellota 50% Ibérico Ham - Cáceres/Badajoz

Bellota 50% Ibérico Ham - Cáceres/Badajoz

8.65 Kilo
Origin: Cáceres / Badajoz

It is well known that in Extremadura, Spain, the Iberian pig breeding is taken very seriously. They devote all their efforts to get the most elegant ham in the world. And they have succeeded!

They have the most extensive geographic area dedicated to this high quality Iberian pigs breeding, whose unique feature of infiltrating fat into the muscle along with their special and strict method of "cooking" the hams,  enhances its flavour: after 24 months period of dry-curing, the ham becomes aromatictastyintense but elegant. While you eat it, you won't feel any persistent trace in the mouth and you will be willing to taste the next slice again. Yet, the fact that the flavour disappears soon from the mouth, it does not mean that your mind erased it as quickly, on the contrary, this jamon is so good that you won't forget it!

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Bellota 50% Ibérico Ham - Extremadura, Cácerez/Badajoz

In order for a ham to be considered bellota ibérica, it must exceed 50% purity and must have been fattened in the last stage freely in the montanera. 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 paleta ibérica which make it a unique product.

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 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. 

Product description:

  • Net weight: 8,6 kg approx 
  • Curing time: More than 24 months
  • Origin: Extremadura, Cácerez Badajoz
  • Storage: keep in a dry place at a constant temperature. Ideal Keep it between 12 and 14 ° C.
  • Formats: whole piece, cut to machine or cut to knife.
  • Ideal for: Slicing, common uses, tapas, sandwiches, to eat alone, cooking and whatever is appropriate
  • Free of preservatives, gluten or lactose

 

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Conservation:

The whole piece is recommended to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder. (jamonero)

Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer, it should be consumed in less than 16 days. Slice it every time you need to, then cover the ham with a lint-free cloth to keep it away from the light and air until the next time you need it. 

 

Machine-sliced or Knife-carved:

In our shop online, you may buy the whole piece of Jamón de Bellota, or either sliced by slicer or by knife so that you may enjoy it without complications. When our team of ham carving experts takes care of the ham 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 2.6 kilos of meat, presented in:

28 vacuum packed bags of paleta in slices of 80 g each
2 bags of ham shavings of 100 g
2 bags of diced ham of 100 g
1 tray with the ham bones

Nutritional information (per 100 g)

Iberian Bellota Ham Extremadura - 24 months dry-curing

  • 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

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