Iberico Ham

Iberian Pata Negra (Black Hoof) Hams

The hams come from Iberian pigs, although the denomination allows for cross-breeds provided the resulting animals are at least 75% Iberico, ours are 100% 'Black Seal' Iberico.

The Iberian pig lives primarily in western and southwestern Spain, including the provinces of Salamanca, Ciudad Real, Caceres, Badajoz,...

Iberian Pata Negra (Black Hoof) Hams

The hams come from Iberian pigs, although the denomination allows for cross-breeds provided the resulting animals are at least 75% Iberico, ours are 100% 'Black Seal' Iberico.

The Iberian pig lives primarily in western and southwestern Spain, including the provinces of Salamanca, Ciudad Real, Caceres, Badajoz, Seville and Cordoba (Denomination of Origin Los Pedroches) and Huelva. It also lives in central and southern Portugal, where it is referred to as porco preto ibérico or porco alentejano.

Immediately after weaning, the piglets are fattened on barley and maize for several weeks. The pigs are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. The diet may be strictly limited to olives or acorns for the best quality jamón ibérico, or may be a mix of acorns and commercial feed for lesser qualities.

The hams are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 36 or even 48 months. The length of the curing process has more to do with the local climate than with the resulting quality of the ham.

The hams are labeled according to the pigs' diet, with an acorn diet being most desirable:

    The finest is called jamón ibérico de bellota (acorn). This ham is from free-range pigs that roam oak forests (called dehesas) along the border between Spain and Portugal, and eat only acorns during this last period. It is also known as jamón ibérico de Montanera. The exercise and diet have a significant impact on the flavour of the meat; the ham is cured for at least 36 months.
    The next grade is called jamón ibérico de recebo. This ham is from pigs that are pastured and fed a combination of acorns and grain.
    The third type is called jamón ibérico de cebo, or simply, jamón ibérico. This ham is from pigs that are fed only grain.

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Iberico Ham  There are 5 products.

Pure Bred 100% Iberian Black Foot Bellota Salchichón Sliced Salchichón is a cured Spanish salami style sausage made with Ibérico pork,garlic, nutmeg, salt, pepper, coriander, oregano, and various other spices.

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£ 4.00
Out of stock

Chorizo de Bellota 100% Iberica Sliced Chorizo is the quintessential Spanish sausage. The quality of this one is exceptional

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£ 4.00
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Pure Bred 100% Iberian Black Foot Lomo de Bellota Cana de Lomo de Bellota (100% Pata Negra) Machine sliced

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£ 6.50
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Pure Bred 100% Iberian Black Foot Bellota Ham Shoulder Paleta de Bellota (100% Pata Negra) Machine sliced

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£ 8.50
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Pure Bred 100% Iberian Black Foot Bellota Ham Leg Jamon de Bellota (100% Pata Negra) Machine sliced

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£ 12.50
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Showing 1 - 5 of 5 items

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