Bellota 100% Ibérico Ham Salamanca - Pack 80gr

Bellota 100% Ibérico Ham Salamanca - Pack 80gr

Origin: Salamanca
Enjoy 80 grams of Jamón 100% Iberico de Bellota with the most emblematic taste of Salamanca. The famous Jamón of Guijuelo is characterized by its pleasant and almost sweet taste, a flavor that does not disappoint anyone and for your convenience, Enrique Tomás offers you an elegant and practical presentation. In this sachet you will find slices of Jamón Pata Negra cut with a knife by our team of Jamón experts, ready to enjoy to the fullest. Experience the Jamón from Salamanca!

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23,80 €

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Jamón Pata Negra

When we say that a Jamón is "Pata Negra" we always refer to the purity of the Iberian breed, that is to say, that the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. Iberian pigs differ from other pigs and animals in the world by their ability to infiltrate fat into the muscle, fat obtained through controlled feeding and exercise during the Montanera season in the pastureland.

Keeping one of our maxims, which states that "the best ham is the one you like the most", we can say that with one of these sachets of sliced jamón bellota 100% iberico, you will experience in your own flesh what we mean when we say that jamón is not for eating, but for enjoying.

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.

Guijuelo - Salamanca

The Jamón of Salamanca, better known as Jamón de Guijuelo, is undoubtedly the perfect Jamón for the whole family. Its mild and pleasant taste makes all products with Salamanca origin delicious, and its non-invasive nuances make the Jamón of Guijuelo a good choice.

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.

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