5 Jotas Bellota Ham - García Domingo
IberGour sells 5 Jotas hams from several distributors. Each one selects their hams in the producer's aging room according to their own criteria, so the hams may differ from one distributor to another.
In any event, all purchases are made on IberGour.co.uk, and IberGour is responsible for charging for the order, sending the product and after-sales service.€389.32 jamón weighing 6.5 Kg
In Stock see all weights
Huelva is the westernmost province of Andalusia (Spain). It was from Huelva's capital city that the 3 caravelles commanded by Christopher Columbus set forth to discover the New World. This circumstance is celebrated each year in a multitude of festivities, such as the "Fiestas Colombinas", the Iberoamerican Festival of "La Rábida" or the Iberoamerican Cinema Festival, among others.
Despite its bustling commercial activity, Huelva has some of the most important nature preserves on the Iberian peninsula, such as the National Park of Doñana, declared a Biosphere Reserve by Unesco in 1980, and the Sierra de Aracena y Picos de Aroche Nature Park, which boasts a wide range of Mediterranean vegetation including holm oaks, cork oaks, gall oaks and chestnut trees.
It is in fact in the Sierra de Aracena y Picos de Aroche that the ham production area controlled by the Producers' Association of the P.D.O. (protected designation of origin) Jamón de Huelva is located. The Association's central offices are in Aracena.
In this page...
Iberian breed pigs come from different "dehesas" in Andalusia (Cordoba, Huelva, Seville, Cadiz and Málaga) and Extremadura (Caceres and Badajoz), but the ham curing and maturation process is only performed in 31 municipalities of the La Sierra county, of which Jabugo is the most notable.
It is important to point out that Jabugo Ham, one of the most famous in the world, does not have its own Designation of Origin. "Jamón de Jabugo" is not an official name, and refers only to the village where the hams are produced. In other words, hams that have been certified by the Producers' Association will bear the band of the P.D.O. Jamón de Huelva, to which the municipality of Jabugo belongs.
To be included under this Designation for the production of hind leg and shoulder hams pigs must be pure Iberian breed or a cross of 75% Iberian breed and 25% Duroc-Jersey breed.
For animals that eat a diet only of acorns and natural grasses during the finishing period (montanera) there can be no more than 1 pig per hectare, whereas for animals having a diet of natural forage supplemented with commercial feed during the finishing period a maximum of 10 pigs is allowed per hectare, with a minimum distance between water points and feeders of 100 metres.
Three grades of ham have been established on the basis of the pigs' diet before slaughter:
Pigs must be slaughtered in the locality where they are produced; i.e., in one of the 31 municipalities of the Sierra de Huelva, from which they must not be removed until the minimum maturation period has been completed.
The natural drying process takes place in drying rooms located on the upper floor of meat production buildings, and maturation, in the bodegas found on the ground floor, or in the cellar, of those buildings. In both cases the microclimate conditions of the Sierra de Huelva are an essential part of the process, since both the drying room and bodega are ventilated naturally, and artificial changes in temperature and humidity are prohibited.
The minimum production time for hams under these conditions, as stipulated by the Producers' Association, varies according to weight and grade, but for hind leg cuts it must be over 18 months, and for shoulder cuts, over 12 months.
The characteristics of the hind leg and shoulder hams of the Jamón de Huelva Designation of Origin are:
The deep red colour that appears when the ham is cut is due to the fact that these are free range animals of a relatively advanced age (18 months). Infiltration of the muscle fibres by fat is responsible for the characteristic marbling of Iberian pork products that gives them a soft succulence. The infiltrated fat is highly lustrous because of its low fusion point, essentially due to the acorn-based diet. The hams' aroma and intense, persistent flavour are the result of their prolonged maturation period. Another feature of Huelva hams is their low salt content, since the optimum climatological conditions of the region mean less salting time is required here than in other areas.
Bodega maturation time according to weight, grade and type
|Cut weight of the ham at the slaughterhouse||Minimum bodega maturation time||Anticipated final weight after bodega maturation|
|Hind leg||7 to 8 Kg.||7 to 9 months||4.5 to 5 Kg.|
|8 to 11 Kg.||9 to 12 months||5 to 7.5 Kg.|
|above 11 Kg.||16 months||above 7.5 Kg.|
|Shoulder||4 to 5 kg.||5 months||3.5 to 4 Kg.|
|above 5 Kg.||6 months||above 4 Kg.|
In 1996 the first year's production of hams regulated by the P.D.O. Jamón de Huelva went on sale: a total of 3,842 hind leg and shoulder cuts. The record was achieved in 2003, with 142,517 hams, but D.O. certified production has gradually decreased since then. Production in 2006 is expected to be under 60,000 hams.
Other facts (2005):