The 100% Iberian acorn-fed shoulder ham with Dehesa de Extremadura Designation of Origin is a unique piece, with exceptional flavor and juiciness. It stands out for its breed purity and the intense purple-red lean meat, enhanced by a pleasant marbling of infiltrated fat.
In this boneless format, it can be easily sliced by machine at home. Enjoying the flavor of this freshly cut gourmet product at home is an incomparable sensory experience. Its fat melts on contact with the palate, leaving a velvety sensation in the mouth full of savory and sweet nuances, with an aftertaste of acorn, dehesa pastureland, and tradition.
It is presented perfectly packed in a gift box and includes the bones.
Gluten-free product, lactose-free and free from dairy derivatives.
100% Iberian acorn-fed ham
The ultimate expression of pure Iberian ham
Its production methods and processes are purely artisanal, based on the craft handed 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 acorn-fed Iberian ham.
Each Señorío de Montanera acorn-fed Iberian ham has unique qualities that make it an exclusive and inimitable product. A gourmet product that surprises 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 the rearing of the Iberian pig on the dehesa to the preparation of the final product (hams, shoulder hams, cured sausages, and meats). 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, the season from November to March when Iberian pigs live freely on the dehesa and feed exclusively on acorns and natural grasses.
Technical sheet:
Ingredients: 100% Iberian acorn-fed shoulder ham, salt, preservatives (E-252 and E-250), and antioxidant (E-301).
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 outside of the hoof is facing downward. Once the natural covering has been removed, begin cutting thin slices with the help of 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
Expiration date: It has no expiration date, but it is recommended to consume it within no more than 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 plastic wrap 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, but it is best to consume it within 15-20 days.
Average nutritional value per 100g
- ENERGY VALUE/ 1.815kJ/437kcal
- FAT 34,5g Of which 11,15g Monounsaturated 20,38g Polyunsaturated 2,42g
- CARBOHYDRATES 0,9g Of which sugars
- PROTEIN 30.3g
- 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, marbled color, while the fat is practically transparent.
Warm and deep aroma, with hints of nuts.
On the palate it has a smooth, juicy texture with no harsh edges.
Intense, rounded flavor, lightly salty with sweet touches, qualities achieved thanks to the levels of oleic acid 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% Iberian acorn-fed ham
It is very important to know the geographic origin, diet, certification, curing, and rearing of Iberian ham in order to recognize it as such.
Iberian ham refers to hams from Iberian-breed pigs that have been reared and cured on the Iberian Peninsula (in Spain and Portugal). And only these. That is why the certification issued by Spain’s Ministry of Agriculture is so important, as it guarantees the animal’s traceability, the purity of the breed, the diet it received, and the type of rearing it had. Certification is shown with a plastic label, band, or seal around the hoof, and its color identifies one type of Iberian ham or another. 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 only natural feed, natural pasture, 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. That freedom gives them a unique level of relaxation and 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 percentage of fat.
A 100% Iberian-breed ham usually has a minimum curing period 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, since 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 been fed acorns and natural pasture, as well as living free-range. It is, without a doubt, 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 crossbred 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, and its texture when sliced is consistent. It has a darker color and marbling when cut, 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 slice 100% Iberian acorn-fed ham
We know that slicing pata negra ham is not easy, but we are going to give you a few simple guidelines so you can slice pata negra ham perfectly.
First of all, before beginning, we must take into account the utensils to use:
Boning knife: ham boning knife, 20 or 30 cm long, with a wide blade. Essential for cleaning and boning the ham.
Ham knife: indispensable for slicing pata negra ham.
Paring knife: about 8-12 cm with a narrow blade, used to mark and separate the ham bones.
Ham stand: the utensil where the pata negra ham is placed. It may be rotating or static.
Slicing the ham
- Initial cut: we will begin slicing the ham by placing the black hoof facing upward.
- Clean the ham: this means cutting away the outer layer from the amount we want to consume at that moment. It is advisable to clean both sides of the ham as we slice it 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 carefully to avoid injury.
- Separate the bone: with a boning knife, separate the meat from the bone on both sides. Later, it will come away easily.
- Turn over: turn the ham over when you can no longer cut slices of suitable size 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% Iberian acorn-fed ham
A product of this quality deserves the proper care when maintaining it. It is important that 100% Iberian-breed ham remains juicy and in optimal condition to be enjoyed.
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 Iberian acorn-fed ham, it is because you are a demanding consumer and you know you want the best. An exclusive product where maximum quality is what matters most. And its price? The best on the market because it comes directly from the producer, from among the finest, the ones we work with.
Would you like to treat yourself? Would you like 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, guaranteeing a quality standard and protecting and promoting their brand.
The Iberian breed certificate is only granted 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 northern territory 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. 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 ham. 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. For many, it is considered the best Iberian ham in Spain. It is produced in the Extremadura dehesa. Ham from the Extremadura Designation of Origin uses only Iberian pigs of 75% and 100% breed purity.
All pigs from 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. de 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 located within the Sierra Aracena Natural Park.
Only hams from 100% Iberian pigs that have been raised free-range are considered Jabugo Designation of Origin hams.
All hams from certified pigs come from animals that live free-range and in ideal conditions to produce an excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!