Gran Reserva
Ibérico Ham
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100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
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Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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Saving pack ibérico ham (980 GR / 2,16 LB)
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Unique format
- €99.00
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Gluten-free and lactose-free
980 grams (2,16 Lb) of jamón that comes from Iberian pigs. It´s an intense jamón with a flavour full of aroma nuances. This pack includes:
- 10 on vacuum packs of sliced jamón (80 gr / 2,80 Oz each)
- 1 on vacuum pack of jamón cubes (80 gr / 2,80 Oz)
- 1 on vacuum pack of jamón shavings (100 gr / 3,50 Oz)
- 1 bag of bread sticks from Sevilla
- 1 bottle spanish red wine Opera Prima
For the same price you would pay for the jamón included in this pack, get for free a multipurpose metal can, a bottle of spanish Rioja red wine and a bag of bread sticks from Sevilla.
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- Unique format
- €99.00
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Quantity
- Add to cart
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Delivery in 24-48 hours on the peninsula
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Returns in 7 days from receipt of the product
Longer durability and better preservation
Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.
Higher cutting performance
An ideal gourmet gift
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
MORE INFORMATION ABOUT THIS JAMÓN
Jamón de cebo ibérico
If a pig to be used to make jamón is basically fed with compound feeds, the jamón will be considered cebo ibérico. The fattening process is simpler and cheaper so the resulting jamón will be of very high quality yet sold at a very reasonable price.
Iberian pig
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 jamón ibérico which make it a unique product.
The purity of the race
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 iberian pig diet
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.
Origins (Selection)
There are four areas in Spain which are well-known for their jamón tradition and quality: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. The origin of this jamón may be any of the four regions indicated. The best pieces received weighing around 7 kilos from each batch are marked as selection.
MORE INFORMATION
Ingredients:
Jamón de cebo ibérico aged more than 24 months and salt.
Nutritional information (for every 100gr/3,5 Oz):
Energetic value, Calories (kcal/KJ): 303/1261
Fat (g): 19.2
saturated fat (g): 7.8
Carbohydrates (g): 0.1
Sugar (g):<0.1
Proteins (g): 32.3
Salt (g): 4,9
What is jamón?
A jamón is the result of curing a raw pig's hind leg in salt. The number of months curing as well as the flavour substantially vary depending on the type of pig and its diet. You can find different flavours in a single jamón because of the large quantity of meat: the cushion is the softest part, the fore cushion is the most flavourful and you find the most intensity the closer you get to the bone.
How is a jamón made?
Once the pig's leg is ready, the first thing they do is prepare it for salting. The chef slices a v into the pig's skin and decides how much external fat to leave. The more fat, the less salt it will absorb and the sweeter it will be. Once that is done, the leg is buried in salt for about two weeks on average. If the chef decides to lengthen this period, the jamón will become more flavourful. After that and depending on the type of jamón to be produced, the characteristics of the leg and the flavour desired, the leg is hung in a drying chamber until ready for consumption.
| Format | Pack |
| Storage instructions | Store in the fridge. Take out 1 hour before eating |
| Recommendation to serve | Remove the sachet one hour before consumption |
| 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 |
