Bellota Ibérico Ham Huelva - Pack 80gr

Bellota Ibérico Ham Huelva - Pack 80gr

Origin: Huelva
Among Enrique Tomás' range of vacuum-packed sachets with sliced products, the ones with Jamón inside are the most beloved, sliced with a knife by Jamón experts who show their passion for each slice. In this case, we present the exquisite Jamón Ibérico de Bellota, a unique product that stands out from the rest for its incredible flavor. Discover its nuances and the unique qualities of the famous Jamón de Jabugo with this practical 80 grams of Jamón from Huelva, the most intense within all the production regions of jamón in Spain.

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14,80 €

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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.

Jabugo - Huelva

The Jamón of Huelva, world famous as Jamón de Jabugo, is the easiest to recognize of the four origins. The flavour of the Iberian products from the Huelva area is forceful, emphatic and simply amazing. Buying Jamón de Jabugo is synonymous with intensity, its smoky nuances make this a tasty and unforgettable jamón, ideal to delight the most demanding palates.

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.

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