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Full Leg of Iberico Acorn-Fed Bellota Ham
MAT0114
- The absolute highest grade of ham available
- Acorn fed, black-footed Iberian pork
- Cured for 36 months for incredible flavour
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| What is it? |
This is a full leg (approximately 7 Kg) of acorn-fed, Iberico ham - the absolute highest grade of Spanish ham in existence. We tasted a lot of hams before we settled on this one - it's absolutely superb. 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.
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.
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.
36 months: This ham is brought to market in the 3rd year after slaughter, which means it has been cured for 36 months. The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos. Needless to say, 3 years is a long curation time.
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.
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| 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.
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| Produced in: |
Guijuelo, Salamanca |
| Shipping Weight: |
Kg |
| Contents: |
Kg |
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