Description
The Señorío de Montanera 100% Iberian acorn-fed ecological shoulder is made with 100% Iberian pigs raised in pastures certified as organic farms, with a 100% natural diet from birth until the montanera period, when they feed exclusively on acorns and natural pastures. . Its preparation without artificial additives or preservatives requires much more exhaustive and traditional care than traditional Iberian products. Its natural maturation in drying rooms and cellars dug into the rock refine its organoleptic characteristics, achieving nuances of aroma and flavor typical of the most exquisite gourmet product.
With this new boneless format, it can be easily machine sliced at home. Its natural flavor is round, persistent, full of nuances that evoke the purest pastures of Extremadura. The infiltrated fat gives it juiciness and texture, and when it melts on the palate it leaves a velvety sensation in the mouth that is difficult to describe. It is a unique gastronomic experience.
It comes perfectly packaged in each gift box and includes the bones. Labeled with the European Union organic food seal.
Gluten-free product, without lactose or dairy derivatives.
100% Iberian acorn-fed ham
The maximum expression of pure Iberian
Its production methods and processes are purely handmade and are based on the trade passed down from generation to generation. A slow maturation, for more than four years at the mercy of the silence of the cellars and natural drying rooms, gives it an exquisite aroma and flavor that distinguish it as the best acorn-fed Iberian ham.
Each Señorío de Montanera acorn-fed Iberian ham has unique qualities that make it an exclusive and inimitable product. A Gourmet product that surprises the most exquisite palates.
Traceability
Trust and safety
This action is possible thanks to one of the differentiating values of our company: traceability. Señorío de Montanera guarantees control of the entire production chain, from the breeding of the Iberian pig in the pasture to the preparation of the final product (hams, shoulders, sausages and meats). The 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, the time between November and March in which the Iberian pigs live freely in the pasture and are fed exclusively with acorns and natural pastures.
Data sheet:
Ingredients: 100% Iberian acorn-fed shoulder, salt, preservatives (E-252 and E-250) and antioxidant (E-301).
Special storage conditions: Store in a cool, dry place at room temperature. Conditions of use: Fix the piece to the ham support so that the outer area of the hoof is facing downwards. Once you have removed the natural covering, begin to obtain thin slices with the help of a ham knife. When you reach the bone of the piece, turn it over and repeat the operation. The ideal consumption temperature must be between 18ºC and 24ºC
Date of Expiry: It has no expiration date, but it is recommended to consume not exceeding 6 months from the moment of sale.
Conditions of conservation: Dry and cool place (between 10º and 20º) and preferably hanging. Once cut, it must be consumed immediately or wrapped in waxed paper or transparent film, to avoid contact with air. In any case, it is advisable to cut only what is going to be consumed. It has an approximate consumption period of 3 months once the cut occurs, but it is convenient to consume it within a period of 15-20 days.
Mean nutritional value per 100g
- ENERGY VALUE 1.815kJ/437kcal
- FATS 34,5g Of which 11,5g Monounsaturated 20,58g Polyunsaturated 2,42g
- CARBOHYDRATES 1,4g Of which sugars
- PROTEINS 30.3g
- Salt: 4,5g
Labeled: Band of black ham. Identification booklet of Pure Acorn-fed Iberico Pork Ham.
Producer: Lordship of Montanera
Location: Salvaleon (Badajoz)
CATA's notes
A pleasure for the senses
When cut, it presents an intense and veined red color, while the fat is practically transparent.
Warm and deep aroma, with nuances of nuts.
On the palate it has a soft and juicy texture without edges.
Intense and round flavor, slightly salty with sweet touches, qualities achieved thanks to the levels of oleic acid provided by the acorns and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavors of the Dehesa de Extremadura.
Characteristics of 100% acorn-fed Iberian ham
It is very important to know the geographical location, food, certification, curing and aging of the Iberian ham to recognize it as such.
Iberian ham is considered to be hams of the Iberian breed that have been raised and cured in the Iberian Peninsula (in Spain and Portugal). And only these. For this reason, the certification issued by the Ministry of Agriculture of Spain is very important, and it guarantees the traceability of the animal, the purity of the breed, the food it has obtained and the type of breeding it has had. The certification is shown with a plastic label, band or seal, around the hoof and that depending on the color is one type of Iberian ham or another. In our case, the black label, the one that grants the greatest distinction.
The diet of the 100% Iberian breed Iberian pigs that we have at Made in Spain Gourmet have been fed only with natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, fattening. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
La Curing of a ham only determines the size of the leg and also its percentage of fat.
A 100% Iberian breed ham usually has a minimum curing period of 36, although it can reach 48 months. Patience offers customers a spectacular final product.
Recommendation: do not buy hams that are not certified, for not knowing its origin. In Made in Spain Gourmet, There are only certified hams, with the black label, the highest distinction.
Black label: 100% Iberian breed ham: Black label Iberian ham is one that has a black band. This badge indicates that the breed of ham is 100% Iberian and that it has fed on acorns and natural pastures, as well as living in the wild. It is undoubtedly the most expensive and valued ham. Its cure can be greater than 48 months. a real gem.
Other Labels: Red, green and white (where the pork is of lower quality.
El Iberian Pata Negra It is a 100% Iberian breed ham. He has not undergone a cross with other pig breeds. The genetics of the Iberian breed means that, being a ham obtained from purebred pigs, it has a higher content of unsaturated fats and higher oleic acid than other hams, characteristics that make it very healthy.
At first glance it is a fattier ham than the rest, its texture when cut is consistent. It has a darker color and veining when cut, which stands out to the eye. Its flavor is very characteristic and it is more cured than the rest of Iberian hams. Its flavor leaves a pleasant taste on the palate that lasts for a while.
How to cut 100% Iberico acorn-fed ham
We know that cutting pata negra ham is not easy, but we are going to give you a few guidelines so that you can cut pata negra ham perfectly.
First of all and before beginning, we must take into account the utensils to use:
Pestle knife: boning ham knife 20 or 30 cm long and wide blade. Essential for cleaning and deboning the ham.
Ham knife: essential for slicing pata negra ham.
lace knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham.
Ham holder: utensil where the pata negra ham is placed. It may be rotating or static.
The cut of the ham
- Initial cut: we will begin to cut the ham placing the black hoof facing up.
- Cleaning the ham: this means cutting the outer layer of how much we want to consume at that moment. It is convenient to clean both sides of the ham as we cut it so that it does not dry out.
- Save slices of fat: these slices of bacon should be saved for later conservation and avoid oxidation.
- Slicing: it is important to always cut the ham parallel to the central axis of the ham that goes from the hoof to the tip. Always towards us and carefully so as not to cut himself.
- Separate the bone: with a boning knife we must separate the bone meat on both sides. Afterwards, it will come off effortlessly.
- Turn around: we will turn the ham when we cannot manage to cut slices of adequate dimensions with a horizontal and flat cut. This will be indicated by the femur, patella and tibia bones of the ham.
- Repeat the same procedure from the starting point.
Maintenance of 100% Iberico acorn-fed ham
A product of this quality, we must take care at the level it deserves, when maintaining it. It is important that the 100% Iberian ham remains juicy and in optimal conditions for its enjoyment
It is essential cover the already opened ham with the bacon or pieces of fat previously cut. In this way, it will not dry out or oxidize.
Why 100% ham is the only choice in Made in Spain Gourmet
If you're looking for Pure acorn-fed Iberian ham, it is because you are a demanding consumer, and you know that you want the best. An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best, who are the ones we work with.
Do you want to treat yourself? Do you want to make a gift to remember? Or simply enjoy life as you deserve.
Made in Spain Gourmet is your home, your online gourmet shop for Spanish products.
Denominations of Origin of 100% Iberian Ham
In Spain there are 4 Denominations of Origin, which determine the origin of 100% Iberian pigs. that guarantee a quality standard and protect and promote your brand.
The Iberian breed certificate is only given in Spain, we can distinguish 4 Designations of Origin of Iberian ham which are:
DO Valley of Los Pedroches:
Iberian ham from Valle de los Pedroches is regulated by the Pedroches Denomination of Origin, which covers the northern territory of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and field-fed hams (green label).
Guijuelo DO:
Guijuelo Iberian ham is certified by the Guijuelo designation of origin, located in the municipality of Guijuelo, Salamanca. Of all the Denominations of Origin, it is the most commercial and well-known ham. Salamanca ham is a quality ham. The breed usually predominates, 100%, 75%, 50% Iberian and among them the bait ham. Guijuelo Iberian ham was the first Denomination of Origin of Iberian Ham to be created in Spain.
DO Dehesa de Extremadura:
Iberico ham from Extremadura is an excellent ham. For many it is considered the best Iberian ham in Spain. It is made in the Extremadura meadow. The ham from the Extremadura denomination of origin uses only Iberian pigs with a breed of 75% and 100%.
All the pigs of the Denomination of Origin Extremadura are raised in freedom. For this reason, we are only going to find black label, red label and green label hams.
DO of Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo denomination of origin is located in the municipality of Jabugo, Some excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all the Iberian hams that have been produced in the municipalities that are located within the Sierra Aracena Natural Park.
Jabugo Denomination of Origin hams are only considered those that come from 100% Iberian pigs and that have been raised in Libertad.
All the hams from certified pigs live in freedom and in ideal conditions to make an excellent Iberian ham.
We take it home and you just have to enjoy it!!
Ratings
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