Exclusive tasting format of 100% Iberian acorn-fed shoulder ham, packed in a protective atmosphere so you can enjoy all the flavor of pure Iberian pork as if freshly sliced.
Señorío de Montanera acorn-fed Iberian shoulder ham is crafted artisanally and reaches its optimum maturity after more than 20 months in natural drying rooms and rock-carved cellars. Its vivid, intense purplish-red color comes from the quality of the pure Iberian breed, while its high oleic acid content is provided by the pigs’ exclusive diet of acorns during the montanera season in the dehesa. The combination of both factors results in a unique product, with exceptional flavor and juiciness that is hard to match.
Its protective-atmosphere packaging helps safeguard the excellence of its unique organoleptic qualities intact. This packaging technology allows you to enjoy all the flavor, texture, and aromas of pure Iberian pork as if freshly sliced.
Gluten-free, lactose-free, and allergen-free product.
100% Iberian acorn-fed ham
The ultimate expression of pure Iberian ham
Its production methods and processes are entirely artisanal and are based on expertise passed down from generation to generation. Slow curing 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.
Every Señorío de Montanera acorn-fed Iberian ham has unique qualities that make it an exclusive and inimitable product. A gourmet product that surprises even the most refined 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 Iberian pigs in 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, from November to March, when Iberian pigs live freely in 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 in the ham holder so that the outside of the hoof faces downward. Once you have removed the natural covering, begin cutting thin slices with a ham-carving 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 consumption is recommended within 6 months from the time of sale.
Storage conditions: Keep in a 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 is going to be consumed. It has an approximate consumption period of 3 months once cutting begins, although it is best enjoyed 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 label. 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, marbled red color, while the fat is almost transparent.
Warm, deep aroma with notes of nuts.
On the palate, it has a smooth, juicy texture with no rough edges.
Intense, rounded flavor, lightly salty with sweet touches, qualities achieved thanks to the oleic acid levels provided by acorns and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavors of the Extremadura dehesa.
Characteristics of 100% Iberian acorn-fed ham
To recognize Iberian ham as such, it is very important to know its geographical origin, diet, certification, curing, and rearing.
Iberian ham refers only to hams from Iberian-breed pigs that have been reared 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, diet, and rearing type. Certification is shown by a plastic tag, label, or seal around the hoof; its color indicates 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 grasses, and acorns.
100% Iberian-breed pigs are reared free-range during the montanera fattening season, when they can reach up to 180 kilos. This freedom gives them unique relaxation and quality of life, which is reflected in the quality of the meat.
The curing of a ham depends solely 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 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 label. This distinction indicates that the ham is 100% Iberian and that the pig fed on acorns and natural grasses while 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 crossbred with other pig breeds. The genetics of the Iberian breed mean that, being 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 consistent texture when sliced. It has a darker color and visible marbling when cut. Its flavor is highly distinctive and it is more cured than other Iberian hams. Its taste leaves a pleasant sensation on the palate that lingers for some time.
How to carve 100% Iberian acorn-fed ham
We know that carving pata negra ham is not easy, but we will give you a few simple guidelines so you can carve it perfectly.
First, before starting, we must take into account the utensils to use:
Boning knife: a 20 or 30 cm long ham boning knife with a wide blade. Essential for cleaning and boning the ham.
Ham-carving knife: indispensable 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 fixed.
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 only 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.
- 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 its central axis, 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. It will then 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 will indicate when to do this.
- Repeat the same procedure from the initial point.
Maintaining 100% Iberian acorn-fed ham
A product of this quality deserves equally careful maintenance. It is important for 100% Iberian-breed ham to remain 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 maximum quality is what matters most. And its price? The best on the market because it comes directly from the producer, among the very best, which are the ones we work with.
Would you like 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 shop 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.
Iberian-breed certification is only granted 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 area 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. 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 best known. Salamanca ham is a quality ham. Breed percentages usually predominate: 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 Extremadura dehesa. The Extremadura Designation of Origin uses only Iberian pigs of 75% and 100% breed purity.
All pigs under the Extremadura Designation of Origin are reared 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 within the Sierra Aracena Natural Park.
Only hams from 100% Iberian pigs that have been reared 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 deliver it to your home, and all you have to do is enjoy it!