MORE INFORMATION ABOUT THIS JAMÓN
Jamón de bellota ibérico
In order for a jamón to be considered bellota ibérico, it must exceed 50% purity and must have been fattened in the last stage freely in the montanera.
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.
Pigs that are to be used to make jamones de bellota ibéricos finish fattening in the montanera (woodlands). When it's cold in the mountains after November, the acorns begin to naturally fall as they are ripe. So, farm managers let the pigs freely roam the area to fatten naturally. Over a maximum period of 4 months, the pigs eat all the acorns they can find in addition to berries and a lot of grass. They will weigh a lot and drink a lot of water. When they have increased their weight by 50% in comparison to when they entered the fields, they are ready to provide wonderful jamones de bellota ibéricos.
There are four areas in Spain which are well-known for their jamón tradition and quality: Salamanca, Cáceres-Badajoz, Córdoba and Huelva. This jamón is from Cáceres-Badajoz. The land in Extremadura is a reference when it comes to making quality jamones. It's intense and pleasant jamón which is very flavourful in the beginning with such elegance that there's no trace in the mouth after it's eaten.
Jamón de bellota ibérico aged more than 36 months and salted.
Nutritional information (for every 100gr/3,5 Oz):
Energetic value, Calories (kcal/KJ): 272/1138,05
Fat (g): 20,17
saturated fat (g): 7,5
Carbohydrates (g): 0,45
Proteins (g): 35,12
Salt (g): 4,52
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.