Bellota 100% Iberian Ham Shoulder - Glamurós

What is Jamón Glamurós?

The products called Glamurós are authentic jewels of national Spanish gastronomy. To choose them, each piece of Jamón or Paleta (ham shoulder) has undergone a very exhaustive quality control that starts from the very moment they leave the salting process until they are ready for consumption.

Our specialists, who are true masters in the art of Jamón, identify the pieces that are most likely to achieve excellence very early on. These hams are removed from the first control and analyzed in detail every time there is an option. Not all those who are set apart from the beginning evolve towards excellence, so throughout the 36 months of the dry-curing process only the perfect ones are chosen.

At the end of the process, only the best ones remain. Each year there is a different amount of around 100-200 selected hams. Those that meet all the characteristics of a sensational Jamón Ibérico Bellota, are the ones that our brand, Enrique Tomás, gives them the name of Glamurós. The crown jewel. Quality in its purest form.

A unique selection

Can any 100% Iberico de Bellota ham be labelled as Glamurós? The answer is no, and it is because for a ham to bear this distinction, it must have undergone several essential controls:

The process of “coving” the ham: every piece is checked accurately, verifying the nuances, the degree of salt and the aromas.

Aesthetics/shape: to be considered a Glamuros Ham, the piece must have a specific weight and structure.

Curing: The most important characteristic of Glamurós Ham is its momentum. The pieces labelled with this name are in their most optimal period of consumption, where all their goodness will be appreciated in an extraordinary way.

A team of trusted experts, including Enrique Tomás Ruiz himself, is responsible for approving these pieces. Glamurós hams and ham shoulders are always a small number of pieces that are obtained among the thousands of legs that are waiting in our ham “cellars”.

The Paleta Pata Negra

For a ham or ham shoulder to be considered 100% Iberian acorn-fed, 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 the 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 kind, has many characteristics that differentiate it from other pigs, but there is a fundamental one: it infiltrates fat into the muscle. This characteristic is what makes an Iberian ham have these white streaks that make it a unique product.

The degree of purity of the pig's breed depends, of course, on the purity of its parents. In such a way that we can consider as any Iberian pig that exceeds 50% purity. For this we need the mother to be 100% pure.

MORE INFORMATION

Ingredients:

Bellota 100% Iberian with more than 24 months of curing and salt.

Nutritional information (per 100g):

Energy value (kcal/KJ): 335/1394
Fat (g): 22,2
of which saturated (g): 6,53
Carbohydrates (g): 0,5
of which sugars (g):<0
Proteins (g): 33, 2
Salt (g): 4,25

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a paleta box.

Once the ham has started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth so that it does not give the light and is least exposed to the air until the next time it is to be cut again.

Knife cutting service only