The flavor of 100% Iberian-breed ham is defined by its high oleic-acid content and its generous unsaturated fats, which provide that unmistakable taste and beneficial Omega 3 and 6.
Among these factors, the better the diet, Iberian-breed origin and rearing method, the higher the quality of the ham. When choosing one ham over another, especially when comparing them, the breed and whether the animal was fed on acorns, pasture or even fruit will stand out over white-breed hams fed on compound feed.
This does not mean you must buy Iberian ham: if your budget is tighter, you can find serrano hams with exquisite flavor and texture.
Technical sheet:
Rearing and Feeding: Maldonado Acorn-Fed Iberian Shoulder comes from pure Iberian pigs, free-range and carefully raised on the company’s own dehesas in Alburquerque, Badajoz (Extremadura). During the montanera season they feed on acorns; outside this period, on the dehesa’s own grasses and roots. The animal’s rearing and feeding are fully certified by independent certification bodies.
Production: Limited production. Fully artisanal preparation using ancestral techniques. This small production allows producer Manuel Maldonado and his team to apply all their knowledge and care to every piece, resulting in a final product of outstanding quality.
Quality: Manuel Maldonado conveys to the product all his passion for the world of pure Iberian pork, using a fully artisanal process and technology always in the service of gastronomic excellence. Without a doubt, it is the best ham in the world.
Production Area: Alburquerque, Badajoz (Extremadura).
Qualitative/quantitative composition: Ingredients: 100% pure acorn-fed Iberian pork, salt, sugar, acidity regulator (E-331iii), preservatives (E-252, E-250) and antioxidant (E-301).
Organoleptic characteristics: Characteristic color from pink to purplish red, with marbling visible in the muscle when sliced. AROMA AND FLAVOR: delicately flavored meat, lightly salty or sweet. Pleasant aroma typical of the area, influenced by its special climate of very cold winters and very hot summers. TEXTURE: low fibrousness. FAT: shiny, whitish-pink-yellowish color, aromatic and pleasantly flavored; consistency varies according to the percentage of acorn feeding.
Nutritional value: CARBOHYDRATES: 0%. PROTEIN: 28.5%. FAT: 14.5%. Kcal-Kjul.: 242 Kcal./ 1012 Kjul
Physical, chemical and microbiological characteristics: A very balanced food in terms of composition. It contains monounsaturated fatty acids (oleic, linoleic, palmitic and stearic)—known as good fats—in a higher proportion than other meats.
Best-before date: It has no expiry date, but consumption is recommended within 6 months from the time of sale.
Storage conditions: Keep in 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 eaten. Once cutting has begun, the approximate consumption period is 3 months, although it is best enjoyed within 15-20 days.
Labeling: Black ham band. Identification booklet for Pure Acorn-Fed Iberian Pork Ham, together with two wooden acorns.
At Made in Spain Gourmet we always recommend pairing it with premium cava. It is a perfect combination within our gourmet concept. It is also delicious with sourdough bread or crackers and a little extra virgin olive oil on top.
If you are interested in buying Spanish ham, Made in Spain Gourmet is the best store for Spanish gourmet products, as it offers black-label Iberian hams: the finest and most select.
With free shipping throughout Europe.
How We Select Hams at Made in Spain Gourmet
Selecting only black-label Iberian hams guarantees you the most singular and unique product in Spanish gastronomy. Although other categories offer good products, nothing compares to acorn-fed Iberian ham.
Ham comes from the rear part of the pig, the hind legs, weighing approximately between 7 and 8.5 kg, although hams of up to 10 kg can sometimes be found. The bone and fat account for around 50%.
There are 2 types of ham: Iberian origin and ham from white pigs. We only offer 100% Iberian origin.
The determining factor of the breed is what defines other key aspects that differentiate one ham from another: the animal’s diet, curing time and the environment in which it was raised, whether in confinement or free-range.
Characteristics of 100% acorn-fed Iberian ham
To recognize Iberian ham as such, it is very important to know its geographical location, feeding, certification, curing and rearing.
Iberian ham is considered to be ham from Iberian-breed pigs raised and cured on the Iberian Peninsula (Spain and Portugal), and only these. Certification issued by Spain’s Ministry of Agriculture is therefore essential, as it guarantees the animal’s traceability, breed purity, diet and rearing type. Certification is shown with a plastic label, band or seal around the hoof; its color identifies the type of Iberian ham. In our case, the black label, the highest distinction.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed only 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 gives them unique relaxation and quality of life, noticeable in the quality of the meat.
The curing of a ham depends only on the size of the leg and also its fat percentage.
A 100% Iberian-breed ham usually has a minimum curing period of 36 months, although it can reach 48 months. Patience delivers a spectacular final product.
Recommendation: do not buy hams that are not certified, as their origin is unknown. At Made in Spain Gourmet, there are only certified hams, with the black label, the highest distinction.
Black label: 100% Iberian-breed ham: Black-label Iberian ham is identified by its black band. This mark indicates that the ham is 100% Iberian and that the pig was fed on acorns and natural pasture, as well as raised free-range. It is undoubtedly the most expensive and prized ham. Its curing may exceed 48 months. A true jewel.
Other labels: red, green and white, where the pig is of lower quality.
Iberian Pata Negra is 100% Iberian-breed ham. It has not been crossed with other pig breeds. The genetics of the Iberian breed mean that ham obtained from pure-breed pigs has a higher content of unsaturated fats and more oleic acid than other hams, making it very healthy.
At first glance it is fattier than other hams, with a firm texture when sliced. It has a darker color and visible marbling when cut. Its flavor is very distinctive and it is more cured than other Iberian hams. It leaves a pleasant, lingering taste on the palate.
How to slice 100% acorn-fed Iberian ham
We know slicing pata negra ham is not easy, but here are a few guidelines so you can slice it perfectly.
First, before starting, we must consider the utensils to use:
Boning knife: a 20 or 30 cm ham-boning knife with a wide blade. Essential for cleaning and boning the ham.
Ham-slicing knife: indispensable for slicing pata negra ham.
Paring knife: with a narrow blade of about 8-12 cm, used to mark and separate the bones from the ham.
Ham holder: the utensil on which the pata negra ham is placed. It may be rotating or fixed.
Slicing the ham
1. Initial cut: begin slicing by placing the black hoof facing upward.
2. Clean the ham: this means cutting away the outer layer from the area you want to consume at that moment. It is advisable to clean both sides of the ham as you cut it so it does not dry out.
3. Save slices of fat: these slices of fat should be kept for later preservation and to prevent oxidation.
4. Slice: it is important to cut the ham parallel to its central axis, from the hoof to the tip. Always cut toward yourself and carefully to avoid injury.
5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. It will then come away easily.
6. Turn it over: turn the ham when you can no longer obtain suitably sized slices with a horizontal, flat cut. The femur, kneecap and tibia bones will indicate this.
7. Repeat the same procedure from the starting point.
Care of 100% acorn-fed Iberian ham
A product of this quality deserves appropriate care when storing 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 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 the finest producers we work with.
Do you want to treat yourself? 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, guaranteeing a quality standard and 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 territory in the north of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and free-range grain-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 best known. Salamanca ham is a quality ham. The breed percentage usually predominates: 100%, 75%, 50% Iberian, 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. For many, it is considered the best Iberian ham in Spain. It is made in the Extremaduran dehesa. Ham under 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 that 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 for producing an excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!