Señorío de Montanera organic acorn-fed 100% Iberian shoulder comes from organic farming and livestock production, based on 100% natural resources that help preserve the environment.
The organic 100% Iberian pigs are raised on dehesas certified as organic farms, where they are fed natural and organic feed before entering the montanera season, when they consume only acorns and natural resources from the dehesa. Its production is 100% natural, with no additives or artificial preservatives, which requires far more thorough, artisanal care than traditional Iberian products. Long ageing in natural cellars carved into rock achieves a slow, unhurried cure, refining the nuances of its aroma and flavor.
When sliced, the 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 dehesa of Extremadura.
The piece carries three different seals: the one belonging to the Iberian quality standard identifying the piece as acorn-fed 100% Iberian-breed ham, Señorío de Montanera’s own seal to control traceability, and a third bearing the European Union certified organic food logo.
Presented in an exclusive-design gift box.
Gluten-free product, lactose-free and free from dairy derivatives.
Acorn-fed 100% Iberian shoulder
The ultimate expression of pure Iberian quality
Its production methods and processes are entirely 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 one of the finest acorn-fed Iberian hams.
Each Señorío de Montanera acorn-fed Iberian shoulder has unique qualities that make it an exclusive, inimitable product. A gourmet product that surprises even the most discerning palates.
Traceability
Trust and safety
This is possible thanks to one of our company’s distinguishing values: traceability. Señorío de Montanera guarantees control of the entire production chain, from raising the Iberian pig in the dehesa to making the final product (hams, shoulders, cured sausages and meats). Acorn-fed 100% Iberian products are exclusive and limited, subject to the montanera period, the season between November and March when Iberian pigs live freely in the dehesa and feed exclusively on acorns and natural pastures.
Technical sheet:
Ingredients: Acorn-fed 100% Iberian ham, salt.
Special storage conditions: Store in a cool, dry place at room temperature.
Instructions for use: Secure the piece in the ham holder so that the outer part of the hoof faces downward. Once you have removed the natural covering, begin cutting thin slices using a ham knife. When you reach the bone, turn the piece over and repeat the process. The ideal serving temperature should be 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: A cool, dry 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 cut, but it is best consumed within 15-20 days.
Nutritional Information
- Average nutritional value per 100g
- Energy 1,349kJ/331kcal
- Fat 21.1g
- Of which
- Monounsaturated 7.16g
- Polyunsaturated 12.48g
- Carbohydrates 1.46g
- Of which sugars 0.9g
- Protein 34.3g
- Salt: 4.5g
Labeling: Black ham band. Identification booklet for Pure Acorn-Fed Iberian Pork Ham.
Producer: Señorio de Montanera
Location: Salvaleón (Badajoz)
Tasting notes
A pleasure for the senses
When sliced, it shows an intense red color and marbling, while the fat is almost transparent.
Warm and deep on the nose, with nutty nuances.
On the palate it has a smooth, juicy texture with no harsh edges.
Intense, rounded flavor, slightly salty with sweet touches, qualities achieved thanks to the oleic acid levels provided by the acorn and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavors of the Dehesa de Extremadura.
Characteristics of 100% acorn-fed Iberian ham
It is very important to know the geographical origin, diet, certification, curing and rearing of Iberian ham in order to recognize it as such.
Iberian ham is considered to be ham from Iberian-breed pigs that have been raised and cured on the Iberian Peninsula, in Spain and Portugal. And only these. That is why certification issued by Spain’s Ministry of Agriculture is so important, as it guarantees the animal’s traceability, breed purity, diet and type of rearing. Certification is shown with a plastic label, band or seal around the hoof, and its color indicates one type of Iberian ham or another. In our case, the black label, which grants the highest distinction.
The 100% Iberian-breed pigs we have at Made in Spain Gourmet have been fed only natural feed, natural pastures and acorns.
100% Iberian-breed pigs are raised free-range during the montanera season, the fattening period, when they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is reflected in the quality of the meat.
The curing of a ham is determined only by the size of the leg and also by its fat percentage.
A 100% Iberian-breed ham usually has a minimum cure of 36 months, although it can reach 48 months. Patience offers 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 with a black band. This distinction indicates that the ham is 100% Iberian and that it has fed on acorns and natural pastures, as well as living free-range. It is undoubtedly the most expensive and highly prized ham. Its cure 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, being a ham obtained from purebred pigs, it has a higher content of unsaturated fats and more oleic acid than other hams, characteristics that make it very healthy.
At first glance it is a fattier ham than the rest, with a firm texture when cut. It has a darker color and marbling when sliced, which stands out visually. Its flavor is very characteristic and it is more cured than other Iberian hams. Its flavor leaves a pleasant taste on the palate that lingers for a while.
How to cut 100% acorn-fed Iberian ham
We know that cutting Pata Negra ham is not easy, but we are going to give you a few guidelines so you can cut Pata Negra ham perfectly.
First of all, before starting, we must take into account the utensils to use:
Boning knife: 20 or 30 cm long ham boning knife with a wide blade. Essential for cleaning and boning the ham.
Ham knife: essential for slicing Pata Negra ham.
Paring knife: with a narrow blade of about 8-12 cm, used to mark and separate the ham bones.
Ham holder: the utensil where the Pata Negra ham is placed. It may be rotating or static.
Cutting the ham
- Initial cut: begin cutting the ham with the black hoof facing upward.
- Clean the ham: this means cutting away the outer layer from the area we want to consume at that moment. It is advisable to clean both sides of the ham as we cut so it does not dry out.
- Save slices of fat: these slices of fat should be kept for later preservation and to prevent oxidation.
- Slicing: it is important to always cut the ham parallel to the central axis of the ham, which runs from the hoof to the tip. Always cut toward yourself and with care to avoid injury.
- Separate the bone: with a boning knife, separate the meat from the bone on both sides. Afterwards, it will come away easily.
- Turn over: turn the ham over when you can no longer obtain suitably sized slices with a horizontal, flat cut. The femur, kneecap and tibia bones of the ham will indicate this.
- Repeat the same procedure again from the starting point.
Maintaining 100% acorn-fed Iberian ham
A product of this quality deserves care at the same level when it comes to keeping 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 a pure acorn-fed Iberian ham, it is because you are a demanding consumer and you know you want the best. An exclusive product where maximum quality matters most. And the price? The best on the market because it comes directly from the producer, from among the finest, which are the ones we work with.
Want to treat yourself? Want to give a memorable gift? Or simply enjoy life as you deserve.
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Designations of Origin for 100% Iberian-breed ham
In Spain there are 4 Designations of Origin that determine the provenance of 100% Iberian-breed pigs and guarantee a quality standard while protecting and promoting their brand.
The Iberian-breed certificate is issued only in Spain. We can distinguish 4 Designations of Origin for Iberian ham, which are:
D.O Valle de Los Pedroches:
Iberian ham from Valle de los Pedroches is regulated by the Pedroches Designation of Origin, which covers the territory in the north of the province of Córdoba. It certifies only acorn-fed 100% Iberian hams (black label), acorn-fed hams (red label) and free-range grain-fed hams (green label).
D.O. de 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, and among them grain-fed ham. Guijuelo Iberian ham was the first Iberian Ham Designation of Origin created in Spain.
D.O. Dehesa de Extremadura:
Iberian ham from Extremadura is an excellent ham. Many consider it the best Iberian ham in Spain. It is made in the Extremaduran dehesa. The Extremadura Designation of Origin uses only Iberian pigs with 75% and 100% breed purity.
All pigs from the Extremadura Designation of Origin are raised free-range. For that reason, we will only find black-label, red-label and green-label hams.
D.O. de Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo Designation of Origin is located in the municipality of Jabugo, excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all Iberian hams made in the municipalities within the Sierra 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 make excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!