Pack Ham Shoulder Bellota 100% Ibérica + Book

Pack Ham Shoulder Bellota 100% Ibérica + Book

A pack for lovers of the most select Iberian product, the Jamón de Pata Negra. By purchasing two packs of Jamón, get a copy of the famous book "Grandes Mentiras del Jamón" (available only in Spanish), where Enrique Tomás himself will talk to you about his experience in the fascinating world of Jamón in Spain and the world and will also tell you details of all those myths that involve the most emblematic product of Spanish gastronomy. Each packet includes 80 grams of machine sliced paleta, vacuum sealed to preserve its flavour until it is consumed.

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35,60 €

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Paleta Pata Negra

In order for a ham or ham shoulder to be considered 100% Iberian acorn-fed -bellota, 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 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 species, has countless characteristics that differentiate it from other pigs, but there is a fundamental one and it infiltrates fat into the muscle. This characteristic is what makes a Jamón Ibérico have these white veins that make it a unique product.

The degree of purity of the pig breed naturally depends on the purity of its parents. So that we can consider as an Iberian pig anyone who exceeds 50% purity. For this, we need the mother to be 100% pure.

An entertaining reading to come out of doubt about Jamón

Is the Jamón fattening? How do I distinguish a Guijuelo from a Jabugo? how much do I have to pay to eat a really good Jamón? better sliced by machine or knife? What curing time does a Jamón Reserva need? and a Gran Reserva? When can you call it a Jamón Ibérico de Bellota?

The ambitious objective of Enrique Tomás continues to be to bring the ham to the world, to give it the place it deserves in gastronomy alongside great gourmet products such as caviar or foie gras and to teach everyone the truth about the fascinating scenery that surrounds it. With the book "Grandes mentiras sobre el Jamón" you will discover the truth about many of the false myths that surround the Jamón world. With Enrique Tomás himself, he knows his vision of these questions in a simple, direct way and puts an end to those absolute truths about Jamón that are wrong.

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