Israel Romero / Friday, June 14, 2024 / Categories: Blog Iberian genetics: a hallmark of identity Iberian Genetics El jamón ibérico de bellota, la jewel of our gastronomy. The very best of the best. But did you know not all pigs are the same? Their origin, traceability, what they eat, how they are cured… all of that absolutely influences the final result. That’s what Salvador Pereira thought back around 2000, when he embarked on the Navarretinto project. He wanted to create the best Iberian pig farm in Spain. So in the Extremaduran dehesa, and using German technology, he launched an R&D&I project to improve the genetics of his Iberian pigs. It’s truly astonishing. All breeding females are registered in the Iberian Pig Studbook, so every pig is 100% certified in its origin. Navarretinto only processes its own production. It does not integrate other farms, nor does it partner with other companies, which is why it guarantees its original and exceptional quality. Its production is limited and certified — capped at 13,000 pigs/year — with a quality that’s hard to surpass and total homogeneity. That makes it a Made in Spain Gourmet product. We suggest some of their marvels that you’ll find at Madeinspain.store. Because Made in Spain is Quality. Jamón de ibérico de Bellota 100% Navarretinto Paleta ibérica de bellota 100% Navarretinto Our recommendations [caption id="attachment_29419" align="aligncenter" width="800"] Jamón de ibérico de Bellota 100% Navarretinto[/caption] Jamón de ibérico de Bellota 100% Navarretinto A true jewel of Spanish gastronomy. This 100% Iberian Bellota Ham (Pata Negra) D.O. Extremadura is raised free-range in the dehesa. It is cured for a minimum of 36 months. These hams are synonymous with the authenticity and purity of their genetics and refined lineage. When tasted, they produce a series of sensory perceptions that awaken the senses, enhancing their unsurpassable bouquet. For those who are not satisfied with just a good ham. They want something more. Distinction, recognition with a conclusive flavor: exquisite. In its hand-sliced version, ready to take anywhere and enjoy at any time — always paired with sparkling wines and oloroso wines, which best enhance its flavor. [caption id="attachment_29420" align="aligncenter" width="800"] Paleta ibérica de bellota 100% Navarretinto[/caption] Paleta ibérica de bellota 100% Navarretinto Unlike the ham, the paleta (the front legs) is cured for a minimum of 24 months. Even so, it probably has a more intense and less nuanced flavor, since the curing time is shorter than that of the ham. It’s said to be tastier because it has a higher fat percentage than the ham leg. However, it should be remembered that that Iberian fat is very healthy. Of the total fats in Iberian acorn-fed ham, more than 70% are unsaturated, which are beneficial to health. Navarretinto’s paleta is exceptional, and if you enjoy it sliced, know that it’s cut by knife to preserve all its properties. Eggs with Navarretinto paleta are one of my favorite dishes. In this case, a perfect pairing is a Brut Nature from Vins El Cep (Biodynamic). Our recommendations Jamón de ibérico de Bellota 100% Navarretinto Paleta ibérica de bellota 100% Navarretinto Cava sparkling wines Lustau oloroso wines MIM Natura Brut Nature Reserva, Biodynamic, Vins El Cep Jaén: the land of extra virgin olive oil "Origin: Galicia? Gourmet Preserves" Alternatives: "From Galicia? Gourmet Preserves" or "Galician Origin? Gourmet Canned Goods" Print 3 Rate this article: No rating Please login or register to post comments.