Bellota 50% ibérico ham- Selection | Sliced Ready

This pack contains:

2.9 Kg of selected Jamón Bellota Ibérico that comes from Iberian pigs fed with acorns during the montanera season. It´s an intense jamón with full of aroma nuances. This pack includes:

• 28 on vacuum packs of sliced jamón (80 gr / 2,80 Oz each)
• 4 on vacuum packs of jamón cubes (80 gr / 2,80 Oz each)
• 4 on vacuum packs of jamón shavings (100 gr / 3,50 Oz each)
• a tray of jamón bones

MORE INFORMATION ABOUT THIS JAMÓN

Jamón de Bellota 50% ibérico

In order for a ham to be considered acorn-fed Iberian ham, the pig from which it is obtained must be over 50% of the breed and must have been fattened in the open range.

Iberian pig

The Iberian Peninsula is home to a very special breed of pig. The Iberian breed. It has an infinite number of characteristics that differentiate it from other pigs, but there is one fundamental one. It infiltrates fat into the muscle. This is what makes an Iberian ham have those white streaks that make it a unique product.

Purity of the breed

The degree of purity of the breed of pig depends, naturally, on the purity of its parents. So we can consider as an Iberian pig any pig that exceeds 50% purity. For this we need the mother to be 100% pure.

Feeding of the Iberian pig

The first hundred kilos of weight of any Iberian pig are obtained in the same way as any other pig. First by suckling and then with vitaminised feed. An ordered diet is essential for the animal to be strong, muscular and have strong bones.

The "Montanera" period

Those pigs that are destined to produce acorn-fed Iberian hams carry out the final part of their fattening in the "montanera". From November onwards, when it is cold in the mountains and the acorns fall naturally because they are ripe, the foremen let the pigs free on the farm to finish fattening naturally. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and a lot of grass. They will walk a lot and drink a lot of water. When they have gained 50% of the weight with which they entered the field, they will be ready to provide the wonderful Iberian acorn-fed hams.

Iberian acorn-fed ham 

In order for a ham to be considered acorn-fed Iberian ham, the pig from which it is obtained must be over 50% of the breed and must have been fattened in the open range.

Purity of the breed

The degree of purity of the breed of pig depends, naturally, on the purity of its parents. So we can consider as an Iberian pig any pig that exceeds 50% purity. For this we need the mother to be 100% pure.

Feeding of the Iberian pig

The first hundred kilos of weight of any Iberian pig are obtained in the same way as any other pig. First by suckling and then with vitaminised feed. An ordered diet is essential for the animal to be strong, muscular and have strong bones.

The "Montanera" period

Those pigs that are destined to produce acorn-fed Iberian hams carry out the final part of their fattening in the "montanera". From November onwards, when it is cold in the mountains and the acorns fall naturally because they are ripe, the foremen let the pigs free on the farm to finish fattening naturally. For a maximum of 4 months, the pigs will eat all the acorns they can find, red fruits and a lot of grass. They will walk a lot and drink a lot of water. When they have gained 50% of the weight with which they entered the field, they will be ready to provide the wonderful Iberian acorn-fed hams.

Ingredients:

Iberian acorn-fed acorn-fed ham cured for more than 36 months and salt.

Nutritional information (per 100g):

• Energy value (kcal/KJ): 272/1138,05
• Fats (g): 20,17
• of which saturated (g): 7,5
• Carbohydrates (g): 0,45
• of which sugars (g):<0,3
• Protein (g): 35,12
• Salt (g): 4,52

It is recommended to keep refrigerated between 3^orC - 8^orC. Read storage conditions

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