|
|
Acorn-Fed Boneless Half Piece
MAT1143
- Boneless, fat-removed, vacuum packed
- Acorn-Fed - Top of the Range
- 100% yield - nothing gets thrown away
| Price: |
|
| Adjust Qty: |
|
| Stock Availability: |
|
Select image. Roll to zoom. Click for full screen >
| What is it? |
This is a boneless piece of Iberico ham with most of the outer layer of fat removed, meaning you're basically getting 100% yield from the piece - you won't have to throw anything away. Although this is best sliced on a deli machine, it can be done by hand. Here are the characteristics:
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.
Bellota: Spanish for 'Acorn', but designating that the pig is entirely acorn fed. For a ham to be 'Iberico', it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico hams are non-acorn fed , or 'Cebo'. However, acorn feeding adds another, exquisite level to the flavour of the ham and makes it the most sought-after and delicious (and expensive).
Guijelo: a town and surrounding area in Salamanca, famous for the production of Iberico meats.
Boneless: The bones and the outer coating of fat are removed by hand before they are divided into pieces and vacuum packed.
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.
Please note that the price of this product is based on 750g which is approximately the minimum weight of a piece. In reality, pieces can weigh up to approximately 850g, so you're effectively getting some for free.
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: |
Take out of the fridge 1 hour before serving and allow to reach room temperature. For best results use a slicing machine. |
| Ingredients: |
To come. |
| Alergy Warnings: |
To come. |
| Storage Instructions: |
Keep refrigerated. Once opened will begin to dry out, but will not go off. Keep tightly wrapped. |
| 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 |
|
|
|
|
