Señorío de Montanera organic 100% Iberian acorn-fed ham comes from organic agriculture and livestock farming, based on 100% natural resources that help preserve the environment.
Organic 100% Iberian pigs are raised in dehesas certified as organic farms, where they feed on natural, organic feed before entering the montanera period, when they will consume only acorns and the natural resources of the dehesa. Its production is 100% natural, with no artificial additives or preservatives, requiring far more careful and artisanal handling than traditional Iberian products. Long aging in natural cellars carved into rock achieves slow, unhurried curing, refining the nuances of its aroma and flavor.
When sliced, its color is slightly darker, due to the absence of nitrites in its production. Its flavor is smooth and natural, with a perfect balance between savory and sweet (never salty), full of nuances that evoke the purest Extremadura dehesa.
The piece carries three different seals: the one belonging to the Iberian quality standard, identifying the piece as 100% Iberian-breed acorn-fed ham; Señorío de Montanera’s own seal to control traceability; and a third with the European Union certified organic food logo.
Presented in an exclusively designed gift box.
Gluten-free product, lactose-free and dairy-free.
100% Iberian acorn-fed ham
The ultimate expression of pure Iberian ham
Its production methods and processes are purely artisanal and based on know-how passed down from generation to generation. Slow maturation for more than four years, in the silence of natural cellars and drying rooms, gives it an exquisite aroma and flavor that distinguish it as the finest Iberian acorn-fed ham.
Each Señorío de Montanera Iberian acorn-fed ham has unique qualities that make it an exclusive, inimitable product. A gourmet product that surprises the most discerning palates.
Traceability
Confidence and safety
This is possible thanks to one of our company’s differentiating values: traceability. Señorío de Montanera guarantees control of the entire production chain, from raising the Iberian pig in the dehesa to producing the final product (hams, shoulders, cured sausages and meats). 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, from November to March, when Iberian pigs roam freely in the dehesa and feed exclusively on acorns and natural pasture.
Technical sheet:
Ingredients: 100% Iberian acorn-fed ham, salt.
Special storage conditions: Store in a cool, dry place at room temperature. Directions for use: Secure the piece to the ham stand so that the outer part of the hoof faces downward. Once the natural covering has been removed, begin cutting thin slices with a ham knife. When you reach the bone, turn the piece over and repeat the process. The ideal serving temperature is between 18ºC and 24ºC.
Best-before date: It has no expiry date, but it is recommended to consume it within 6 months from the time of sale.
Storage conditions: Dry, cool place (between 10º and 20º), preferably hanging. Once cut, it should be consumed immediately or wrapped in waxed paper or cling film to avoid contact with air. In any case, it is advisable to cut only what will be consumed. It has an approximate consumption period of 3 months once cutting begins, although it is best consumed within 15-20 days.
Average nutritional value per 100g
- ENERGY VALUE/ ENERGY 1.349kJ/331kcal
- FAT 21,1g Of which 7,16g Monounsaturated 12,48g Polyunsaturated 1,46g CARBOHYDRATES 0,9g Of which sugars
- PROTEIN 34.3g
- Salt: 4,5g
Labeling: Black ham band. Identification booklet for Pure Iberian Acorn-Fed Pork Ham.
Producer: Señorio de Montanera
Location: Salvaleón (Badajoz)
Tasting notes
A pleasure for the senses
When sliced, it shows an intense red color with marbling, while the fat is practically transparent.
Warm, deep aroma with hints of nuts.
On the palate it has a smooth, juicy texture with no rough edges.
Intense, rounded flavor, lightly salted with sweet notes, qualities achieved thanks to the oleic acid levels provided by acorns and the pure Iberian breed. The fat melts in the mouth and fills the palate with the purest flavors of the Dehesa de Extremadura.
Characteristics of 100% Iberian acorn-fed ham
To recognize Iberian ham as such, it is very important to know its geographic origin, feed, certification, curing and rearing.
Iberian ham refers only to hams from Iberian-breed pigs that have been raised and cured on the Iberian Peninsula, in Spain and Portugal. For this reason, certification issued by Spain’s Ministry of Agriculture is very important, as it guarantees the animal’s traceability, breed purity, feeding and type of rearing. Certification appears as a plastic tag, band or seal around the hoof, and its color indicates the type of Iberian ham. In our case, the black label, which grants the highest distinction.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed exclusively with natural feed, natural pasture and acorns.
100% Iberian-breed pigs are raised free-range during the montanera, the fattening season, when they can reach up to 180 kilos. This freedom provides relaxation and a unique quality of life, which is reflected in the quality of the meat.
The curing of a ham is determined solely by the size of the leg and also by its fat percentage.
A 100% Iberian-breed ham usually has a minimum curing period of 36 months, although it can reach 48 months. Patience gives customers a spectacular final product.
Recommendation: do not buy hams that are not certified, as their origin is unknown. At Made in Spain Gourmet, we only offer certified hams with the black label, the highest distinction.
Black label: 100% Iberian-breed ham: Black-label Iberian ham is ham that carries a black band. This mark indicates that the ham is 100% Iberian and that it has fed on acorns and natural pasture, as well as living free-range. It is undoubtedly the most expensive and highly prized ham. Its curing can exceed 48 months. A true jewel.
Other labels: red, green and white, where the pig is of lower quality.
Iberian Pata Negra is a 100% Iberian-breed ham. It has not been crossed with other pig breeds. The genetics of the Iberian breed mean that, as a ham obtained from pure-breed pigs, it has a higher content of unsaturated fats and more oleic acid than other hams, making it very healthy.
At first glance, it is a fattier ham than the rest, and its texture when sliced is consistent. It has a darker color and visible marbling when cut. Its flavor is very distinctive and it is more cured than other Iberian hams. Its taste leaves a pleasant finish on the palate that lingers for a while.
How to carve 100% Iberian acorn-fed ham
We know that carving Pata Negra ham is not easy, but we are going to give you a few simple guidelines so you can carve Pata Negra ham perfectly.
First of all, before starting, we must consider the utensils to use:
Boning knife: a 20 or 30 cm long, wide-bladed ham boning knife. Essential for cleaning and boning the ham.
Ham knife: indispensable for slicing Pata Negra ham.
Paring knife: a narrow-bladed knife of around 8-12 cm, used to mark and separate the ham bones.
Ham stand: the utensil on which the Pata Negra ham is placed. It may be rotating or static.
Carving the ham
- Initial cut: begin carving the ham with the black hoof facing upward.
- Clean the ham: this means cutting away the outer layer from the area you want to consume at that time. It is advisable to clean both sides of the ham as you cut it so it does not dry out.
- Keep slices of fat: these slices of fat should be kept for later preservation and to prevent oxidation.
- Slice: it is important always to cut the ham parallel to the central axis, from the hoof to the tip. Always cut toward yourself and take care not to cut yourself.
- Separate the bone: with a boning knife, separate the meat from the bone on both sides. It will then come away easily.
- Turn it over: turn the ham over when you can no longer obtain properly sized slices with a horizontal, flat cut. The femur, kneecap and tibia bones of the ham will indicate this.
- Repeat the same procedure from the initial point.
Care of 100% Iberian acorn-fed ham
A product of this quality deserves proper care when maintaining it. It is important that 100% Iberian-breed ham remains juicy and in optimal condition for enjoyment.
It is essential to cover the opened ham with the previously cut fat or pieces of fat. This way, it will not dry out or oxidize.
Why 100% ham is the only choice at Made in Spain Gourmet
If you are looking for pure Iberian acorn-fed ham, it is because you are a demanding consumer and you know you want the best. An exclusive product where the most important thing is maximum quality. And the price? The best on the market, because it comes directly from the producer, from the very best, with whom we work.
Do you want to treat yourself? Do you want to give an unforgettable gift? Or simply enjoy life as you deserve.
Made in Spain Gourmet is your home, your online gourmet store for Spanish products.
Designations of Origin for 100% Iberian-breed ham
In Spain there are 4 Designations of Origin that determine the origin of 100% Iberian-breed pigs and guarantee a quality standard while protecting and promoting their brand.
The Iberian-breed certificate is granted only in Spain. We can distinguish 4 Designations of Origin for Iberian ham:
D.O. Valle de Los Pedroches:
Iberian ham from Valle de los Pedroches is regulated by the Pedroches Designation of Origin, which covers the northern part of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and field-fed hams (green label).
D.O. Guijuelo:
Guijuelo Iberian ham is certified by the Guijuelo Designation of Origin, located in the municipality of Guijuelo, Salamanca. Of all the Designations of Origin, it is the most commercial and well known. Salamanca ham is a quality ham. The breed percentage usually predominates: 100%, 75%, 50% Iberian, among them cebo ham. Guijuelo Iberian ham was the first Iberian Ham Designation of Origin created in Spain.
D.O. Dehesa de Extremadura:
Extremadura Iberian ham is an excellent ham. Many consider it the best Iberian ham in Spain. It is produced in the Extremadura dehesa. Ham from the Extremadura Designation of Origin uses only Iberian pigs with 75% and 100% breed purity.
All pigs under the Extremadura Designation of Origin are raised free-range. For this reason, we will only find black-label, red-label and green-label hams.
D.O. Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo Designation of Origin is located in the municipality of Jabugo, home to excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all Iberian hams produced in the municipalities within the Sierra de Aracena natural park.
Only hams from 100% Iberian pigs raised free-range are considered Jabugo Designation of Origin hams.
All certified pigs live free-range and in ideal conditions to produce excellent Iberian ham.
We bring it to your home, and all you have to do is enjoy it!