Gran Reserva Ham
Ibérico Ham
Iberico de cebo de campo Ham
Ibérico Bellota Ham
100% Iberian Ham - Pata Negra
Smooth Flavour
Intense Flavour
Aromatic Flavour
Tasty Flavour
Gran Reserva Ham Shoulder
Ibérico Ham Shoulder
Iberico de Cebo de Campo Ham shoulder
Ibérico Bellota Ham Shoulder
100% Iberian Ham Shoulder - Pata Negra
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The Book of The Jamón Experience
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Unique format
- €80.00
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Gluten-free and lactose-free
The Book of the Ham Experience is the only edible book in the world. It contains 5 sachets of 80 grams of the best Jsmón you can find, ready to learn and taste three qualities of jamón that are Jamón Gran Reserva, Iberico de cebo, Iberico de cebo de campo, Ibérico de Bellota (50% and 100% Iberian breed) . With this book you will do an enjoyable and comprehensive review, you will know the 5 qualities of the jamón and you can taste them and decide which is the one you like best. The book is written in: Catalan, Spanish, English, French, German, Italian, Russian, Spanish and Chinese.
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- Unique format
- €80.00
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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
A book to eat
This book was created as an idea to explain the theory behind the jamón but with a practical section that helps to understand the concepts well.... read and eat! A pack that allows you to taste the different types of ham according to their origin. The only edible book in the world where you will find all the explanations about ham.
Find out how to evaluate quality, origin... and above all, taste. With an elegant illustration and a useful and modern infographic you will get to have the basic notions about ham, learn while eating; couldn’t be better!
The ham included in this book is ham sliced by knife and vacuum-packed at the moment, to preserve its unique qualities to the maximum. Under the envelope of each type, you will find a small tasting note that will help you enjoy the specific characteristics of each ham.
1 sachet Jamón Gran Reserva , 80 gr
1 sachet Jamón Ibérico de Cebo, 80 gr
1 sachet Jamón Ibérico de cebo de campo 80 gr
1 sachet Jamón ibérico de Bellota, 50 % Iberian breed
1 sachet Jamón Ibérico de Bellota , 100% Iberian breed 80 gr
gr
What is jamón and how is it produced?
A Jamón is the result of burying a pig leg in salt. Depending on the type of pig and its diet, the months of cry-curing vary considerably and its taste also varies. Due to the large amount of meat present in the same jamón, we find different flavours: the "maza" is the tenderest part, the "contramaza" the tastiest and when approaching the bone, we find a greater intensity.
Once the pig leg is ready, the first thing to do is to prepare it for salting. The " cook " makes a V-shaped cut on the pork rind and decides the amount of fat on the outside. The more fat it is, the less salt it absorbs and the sweeter it becomes. After the previous operation, the leg is buried in salt for about two weeks on average. If the cook decides to extend this period, the jamón will be tastier. From then on, depending on the type of jamón we make, the characteristics of the leg and the taste we want to obtain, the leg will be suspended in the dryer room until it is optimal for consumption.
Montanera
The pigs intended for the production of Jamón Ibérico Bellota fed on acorns, carry out the last part of the fattening process during Montanera: period from November, when it is cold in the mountains and the acorn falls naturally because it is ripe, the "breeders" let the pigs who want to let finish fattening naturally free on the farm. For 4 months, pigs eat all the acorns they can find, red fruits and lots of grass. They can walk a lot and drink lots of water. When they have increased by 50% the weight with which they entered the field, they will be ready to provide the wonderful Jamón Iberico Bellota fed on acorn.
In this book you will find Jamón of the types and flavours indicated. They are different taking into account the ham expert's techniques used in each case.
| Format | Pack |
| 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 |
