Pack Ham Shoulder Bellota 100% Ibérica + Book
It will interest you
In order for a ham or ham shoulder to be considered 100% Iberian acorn-fed -bellota, it must have 100% genetic purity of the Iberian breed, which means that its parents must also have 100% Iberian racial purity and must have gained final fattening in freedom during the Montanera season.
In the Iberian Peninsula we find a very special breed of pigs, the Iberian breed. This type of pig, unique in its species, has countless characteristics that differentiate it from other pigs, but there is a fundamental one and it infiltrates fat into the muscle. This characteristic is what makes a Jamón Ibérico have these white veins that make it a unique product.
The degree of purity of the pig breed naturally depends on the purity of its parents. So that we can consider as an Iberian pig anyone who exceeds 50% purity. For this, we need the mother to be 100% pure.
Is the Jamón fattening? How do I distinguish a Guijuelo from a Jabugo? how much do I have to pay to eat a really good Jamón? better sliced by machine or knife? What curing time does a Jamón Reserva need? and a Gran Reserva? When can you call it a Jamón Ibérico de Bellota?
The ambitious objective of Enrique Tomás continues to be to bring the ham to the world, to give it the place it deserves in gastronomy alongside great gourmet products such as caviar or foie gras and to teach everyone the truth about the fascinating scenery that surrounds it. With the book "Grandes mentiras sobre el Jamón" you will discover the truth about many of the false myths that surround the Jamón world. With Enrique Tomás himself, he knows his vision of these questions in a simple, direct way and puts an end to those absolute truths about Jamón that are wrong.
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