Bellota Top quality: pig fed exclusively on acorns (more)
36 months minimum.
Each 100 grams of this ham contains the following, approximately: Calories (Energy): 334 Kcal / 1397 KJ, Protein: 38,6 g, Total carbohydrate: 0,3 g, Total Fat: 19,9 g (10,9 g Saturated fat), Sodium: 1,93 g
Ham from bellota-grade Iberian pigs, salt, acidity regulator (E-331) and preservatives (E-252, E-250).
Ham from Iberian pigs reared on the open range on a diet of acorns during the fattening period (montanera). Artisanal processing by small producers in Guijuelo (Salamanca province), selected by IberGour.
Cutting reveals a deep rosy-to-purplish-red colour with marbling fat in the flesh. The aroma has balsamic nuances. To the palette the texture is delicate and juicy with a lasting aroma. Sweet taste with a hint of salt and smooth, tender consistency. The yellowish-white fat is oily, aromatic and pleasant-tasting. Never rancid.
Elongated silhouette with the typical V shape known as the Serrano cut. Slender black hoof. Covered with white, dark bluish-grey or purple fungal growth (mould).
Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at email@example.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.
We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.
Once the ham has been started, mold may appear around the carving area if nothing has been consumed for several days, especially in damp climates or environments. This is normal; all you need to do is discard the first slice to eliminate the mold.
The ham in its cloth casing
We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).
Keep it in the refrigerator.
Expires 6 months after delivery.
Once a piece is unwrapped it should be consumed within 2 weeks.
Bones are included for making broth and in cooking.
Click on “+ options” to choose the number of pieces you want (default value is one).
We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.
Keep in the refrigerator.
Expires 6 months after delivery.
Once a pack has been opened, consume it within 2-3 days.
Bones are included for making broth and cooking.
We can slice the ham by machine (+£34.70) or with a knife (+£74.79). Click on “+ options” to choose how you want it sliced (default is machine sliced).
Shipping & Delivery Date
We ship to all countries in the European Union, plus Monaco.
Standard shipping at £5.69 for orders starting at £168.26 - bound for England.
The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.
Use a holder designed for this purpose, to keep the ham firmly in place.
When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
Keep your body at a safe distance from the cutting area.
The red band on the hoof indicates that these hams are bellota grade, the highest quality in the Guijuelo DO.
Marking the pigs, certifying breed purity, supervising diet (acorn-based) and controlling slaughter, salting and drying times are the best quality guarantee for these hams.
The ham tradition in Guijuelo dates from the 16th century and today it is the region that markets the most hams in all of Spain.
The Guijuelo area is 1,000 metres above sea level. Its long winters facilitate natural drying of cuts, and mild summers cause sweating, a vitally important phenomenon in which the fat spreads through the flesh, creating the typical streaks. Humidity and environmental flora are also factors in the ham-curing process, which lasts about two years.