Bellota Ibérico Ham Cáceres/Badajoz - Pack 80gr

Bellota Ibérico Ham Cáceres/Badajoz - Pack 80gr

Origin: Cáceres / Badajoz
In Extremadura we make an aromatic Jamón full of nuances and to taste it, nothing better than slices of perfect thickness that allow you to appreciate all the details. Well, this is just what you will find in this vacuum packed sachet with 80 grams of Jamón Ibérico de Bellota sliced with a knife. A practical way to have Jamón at home and keep it without any problem, it is impossible not to taste the Jamón from Cáceres/Badajoz in this practical format; order it and get ready to enjoy!

More details

14,80 €

More Information

It will interest you

Jamón Ibérico de bellota

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

Elaborated with the rear leg of Iberian pigs, our acorn-fed Iberian jamón is an ideal product for the maximum enjoyment of the senses. Available only in the Iberian Peninsula, the pigs of this breed are fed with feed until they reach the first 100 kilos, then they are taken to the pasture to make the final fattening phase eating acorns, herbs and wild plants for 4 months.

This breeding, together with the genetic particularities of the animal, gives the meat a unique flavour, with a ham whose fat has infiltrated the muscle, giving rise to a juicy, oily, veined piece that is exquisite to the palate.

The Montanera-season and the origins

Those pigs that are destined to give Iberian acorn-fed hams make the final part of their fattening during the Montanera: From November onwards, when it gets cold in the mountains and the acorns fall naturally because they are ripe, the pigs who want to finish fattening naturally are left free on the farm. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and lots of grass. They will walk a lot and drink a lot of water. When they have increased by 50% the weight with which they entered the pastureland, they will be ready to provide the wonderful Jamón Ibérico de Bellota.

Extremadura – Cáceres/Badajoz

The Jamón of Extremadura, which is produced in the regions of Cáceres/Badajoz, is an unprecedented product and the land of Extremadura is a reference point when it comes to making quality hams. As for the taste, it is an intense and pleasant Iberian, very tasty at the beginning and with an elegant touch, which takes with it the flavors so that no traces remain in the mouth once tasted.

What is a Jamón and how is it made?

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.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special celler to dry until it is optimum for consumption.

Calificaciones y evaluaciones de los clientes

Nadie ha efectuado una evaluación
en este idioma