100% Iberian Bellota Ham Block

• 100% Iberian Bellota

• Curing +40 months

• Food: Feed + Cereals

What is a Jamón and how is it made?

A jamón is the result of dry curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and its taste will also vary. Due to the large amount of meat in the same jamón, we will find different flavours: the “maza” is the softest part, the “contramaza” the tastiest and as we approach the bone we find more intensity.

Once we have the pig's leg ready, the first thing we have to do is prepare it for salting. The “cook” (the expert as we call them here) makes a v-cut on the pig's rind and decides how much external fat to leave. The more fat the leg has, the less salt it absorbs and the sweeter it gets. Once the previous operation has been performed, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the jamón will be tastier. From that moment on, depending on the type of jamón we are going to make, the characteristics of the leg and the flavour we want to obtain, the leg will be hung in the special cellar to dry until it is optimum for consumption.

Nutritional Information (per 100 g product):

• Energy (KJ/kcal): 1004 KJ / 240 kcal
• Fat: 12 g
  • of which saturated fatty acids: 4.8 g
• Carbohydrates: 0 g
  • of which sugars: 0 g
• Protein: 33 g
• Salt: 5 g

GMO-Free (Genetically Modified Organisms)

Store refrigerated at 0–5°C.
Necessary to preserve the organoleptic and microbiological qualities of the product.
Once opened, keep refrigerated for a maximum of 3 days.

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