|
|
Full Leg of Iberico Cebo Ham from Guijuelo
MAT0135
- An exquisite 'pata negra' Iberico ham
- Cured for 24 months for incredible flavour
- A step up from regular Serrano
| Price: |
|
| Adjust Qty: |
|
| Stock Availability: |
|
Select image. Roll to zoom. Click for full screen >
| What is it? |
This is a full leg (approximately 7 Kg) of 'Cebo' Iberico ham - which means whilst it is a true Iberico (para negra) ham, it is not acorn-fed. Let's break down the characteristics of this ham:
Jamon: Spanish for 'ham'. Easy.
Iberico: An 'Iberico' ham is fundamentally different from a 'Serrano' ham because the pig used is a different race - the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico ham it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine veins of delicate fat running through the meat etc.
Cebo: This is the non-acorn fed variety of Iberico ham. Whilst the difference in price is enormous, the actual difference in flavour is not so massive. The main flavour components come from the fact that this is still an Iberico pig, which is common to both 'bellota' and 'cebo' varieties. The 'cebo' lacks the slight fruity/nutty edge which raises the 'bellota' to caviar status (and price). If you're new to Iberico hams, this is what we'd recommend as a starting point.
Guijelo: a town and surrounding area in Salamanca, famous for the production of Iberico meats.
Full Leg: This is an on-the-bone ham that will weigh approximately 7 kilos. It will have to be stored on a ham holder and hand carved. This is the best and most natural way to enjoy fine Spanish ham.
24 months: This ham is brought to market in the 2nd year after slaughter, which means it has been cured for 24 months. The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos.
Abundio Matas have been producing Iberico meats in Guijuelo since 1922. They meticulously select the best pigs and let them run free in their extensive 'dehesa' where they enjoy a natural diet, foraging for acorns and grasses. The meats are then expertly cured in the cool, dry climate of the high Salamanca hills.
|
| Directions for Use: |
Place in a ham holder and slice as required. |
| Ingredients: |
To come. |
| Alergy Warnings: |
To come. |
| Storage Instructions: |
Does not need to be refrigerated. |
| Maximum Shelf Life: |
1 Year
Please note that this is the shelf-life the product is given the day it is made in the factory, so transport and storage times may considerably eat into this period. The actual shelf-life of the product you receive may be much shorter than this. We include this information as a guide so you can get an idea of the shelf-life in terms of years, months, weeks or days. If you need to know the exact best-before date of the current batch, get in touch and we'll be happy to tell you.
|
| Produced in: |
Guijuelo, Salamanca |
| Shipping Weight: |
Kg |
| Contents: |
Kg |
|
|
|
|
