The Book of The Jamón Experience

The Book of The Jamón Experience

The book of the jamón experience contains 6 bags of 80gr of the best jamón you can find, ready to learn about and taste from:

Gran Reserva
Ibércio de cebo

and the 4 areas of origin of the Jamón de Bellota

Salamanca - Guijuelo
Cáceres/Badajoz - Extremadura
Córdoba – El Valle de Los Pedroches
Huelva – Jabugo

With this book you will make a pleasant and exhaustive review, you will know the 6 flavours of the jamón and you will be able to try them to know which one you like the most. Find out how quality, origin and above all taste are evaluated. With an elegant illustration and a modern and useful computer graphics, you will get the basics on the jamón, learn while eating, there is no better way!

The jamón included in this book is sliced with a knife and vacuum-packed at the same time of the purchase, in order to preserve its unique qualities. Within each type, you will find a small tasting note that will help you to appreciate the specific characteristics of each jamón. The book is written in: Catalan, Spanish, English, French, German, German, Italian, Russian and Chinese.

The book of the Jamón Experience is a unique book...

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75,00 €

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A book that you can eat

This book arose as an idea to explain the theory behind the Jamón, but with a practical section that helps to understand the and eat at the same time! A packaging that allows you to taste the different types of Jamón according to their origin. The only book in the world that you can eat where you will find all the explanations about jamón.

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 and Origins

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 Spain, there are four regions known for the tradition and quality of their hams:

  • Salamanca- Guijuelo
  • Cáceres-Badajoz - Extremadura
  • Córdoba – EL Valle de Los Pedroches
  • Huelva - Jabugo

In this book you will find Jamón of the four zones indicated.

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