Their elaboration methods and processes are purely artisanal and are based on the craft passed down from generation to generation. A slow maturation, during more than four years at the mercy of the silence of the cellars and natural drying sheds, refines its flavor and aroma characteristics, typical of the most exquisite gourmet product.
Caña fina, pata negra, a pleasure for the senses. Intense purple red lean, highlights the almost transparent infiltrated fat that gives it texture and unparalleled juiciness. Its aroma is warm and deep, with hints of dried fruits. Its flavor is intense and round, the fat melts in the mouth and floods the palate with the purest flavors of the dehesa of Extremadura. A Gourmet product that surprises the most exquisite palates.
It comes perfectly packaged in an exclusive design gift box. Each 100% Iberian acorn-fed ham Señorío de Montanera is a unique piece, so they are identified with an individualized traceability passport.
Each ham is a unique piece, so they are identified with an individualized traceability passport
Gluten-free, lactose-free and dairy-free product.
Lactose-free and dairy-free
100% Iberian acorn-fed acorn-fed ham
The maximum expression of pure Iberian pigs
Their production methods and processes are purely artisanal and are based on the craft passed down from generation to generation. A slow maturation, during more than four years at the mercy of the silence of the cellars and natural drying rooms, gives it an exquisite aroma and flavor that distinguish it as the best 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 exquisite palates.
Iberian acorn-fed ham from Señorío de Montanera
Tractability
Trust and confidence
This action is possible thanks to one of the differentiating values of our company: traceability. Señorío de Montanera guarantees the control of the entire production chain, from the breeding of the Iberian pig in the pasture to the elaboration of the final product (hams, shoulders, sausages and meats). The 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, a period between November and March in which the Iberian pigs live freely in the pasture and feed exclusively on acorns and natural grasses
Datasheet:
Ingredients: 100% Iberian acorn-fed shoulder, salt, preservatives (E-252 and E-250) and antioxidant (E-301).
Ingredients: 100% Iberian acorn-fed shoulder, salt, preservatives (E-252 and E-250) and antioxidant (E-301)
Special storage conditions: Store in a cool, dry place at room temperature. Conditions for use: Attach the piece to the ham holder so that the outside of the hoof faces downwards. Once the natural covering has been removed, begin to obtain thin slices with the help of a ham knife. When you reach the bone of the piece, turn it over and repeat the operation. The ideal temperature for consumption should be between 18ºC and 24ºC
The ideal temperature for consumption should be between 18ºC and 24ºC
Expiration date: It has no expiration date, but it is recommended to be consumed no more than 6 months from the time of sale.
It has no expiration date, but it is recommended to be consumed no more than 6 months from the time of sale
Storage conditions: Dry and cool place (between 10º and 20º) and preferably hung. 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 a consumption period of approximately 3 months once it is cut, but it is advisable 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
- CARBON HYDRATES 0,9g Of which sugars
- PROTEINS 30.3g
- SALT: 4.5g
Labeling: Black ham band. Identification booklet of Pure Acorn-fed Iberian Pork Ham.
Identifying booklet of Pure Acorn-fed Iberian Pork Ham
Producer: Señorio de Montanera
Location: Salvaleón (Badajoz)
Tasting notes
A pleasure for the senses
When cut, it has an intense red color and veining, while the fat is practically transparent
Warm and deep aroma, with hints of nuts.
Warm and deep aroma, with hints of nuts.
Warm and deep aroma, with hints of nuts
In the mouth it has a smooth and juicy texture with no sharp edges
Intense and rounded flavor, slightly 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.
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 location, feeding, certification, curing and aging of Iberian ham in order to recognize it as such.
Iberian ham is considered to be 100% acorn-fed
Iberian ham is considered to hams of Iberian breed that have been raised and cured in the Iberian Peninsula, (in Spain and Portugal). And only these. For this reason, the certification issued by the Spanish Ministry of Agriculture is very important, and it guarantees the traceability of the animal, the purity of the breed, the food it has been fed and the type of breeding it has had. The certification is shown with a plastic label, vitola or seal, around the hoof and depending on the color, it is one type of Iberian ham or another. In our case, the black label is the one that gives the highest distinction
The feed in the 100% Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns.
The 100% Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns
The 100% Iberian breed pigs are raised in freedom, during the montanera, the fattening period. Where they can reach up to 180 kilos. This freedom gives them a relaxation and a unique quality of life, which is noticeable in the quality of the meat
The curing of a ham determines only the size of the leg and also its percentage of fat.
The curing of a ham determines only the size of the leg and also its percentage of fat
A 100% Iberian-breed ham is usually cured for a minimum of 36 months, although it can reach 48 months. Patience offers customers a spectacular end product.
Prefermentation
Recommendation: Do not buy hams that are not certified, because you do not know their origin. In 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 that which has a black label. This label indicates that the ham's breed is 100% Iberian and that it has been fed on acorns and natural pastures, as well as living in the wild. It is undoubtedly the most expensive and highly prized ham. It can be cured for more than 48 months, a real jewel.
Iberian ham
Remaining labels: red, green and white (where the pork is of lower quality.)
The Red, green and white ham
The Iberico Pata Negra is a 100% Iberian ham. It has not undergone crossbreeding with other pig breeds. The genetics of the Iberian breed means that, being a ham obtained from purebred pigs, it has a higher content of unsaturated fats and higher oleic acid than other hams, characteristics that make it very healthy
At first glance it is a fattier ham than the rest, its texture when cut is consistent. It has a darker color and veining when cut, which stands out to the eye. Its flavor is very characteristic and it is more cured than the rest of Iberian hams. Its flavor leaves a pleasant taste on the palate that lasts for a while
How to cut 100% acorn-fed Iberian ham
How to cut 100% acorn-fed Iberian ham
We know that slicing pata negra ham is not easy, but we are going to give you a few guidelines so that you can slice pata negra ham to perfection
First and foremost, before starting, we must take into account the utensils to use:
Boning knife: 20 or 30 cm long, wide-bladed boning knife. Essential for cleaning and boning ham.
Boning knife
Ham knife: essential for slicing pata negra ham.
Ham knife: essential for slicing pata negra ham
Puntilla knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham.
Puntilla knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham
Jamonero: utensil where the pata negra ham is placed. It can be rotating or static.
Ham holder
Ham cutting
- Initial cut: start cutting the ham by placing the black hoof facing up
- Cleaning the ham: this means cutting the outer layer as much as we want to consume at that moment. It is advisable to clean both sides of the ham as you cut it so that it does not dry out
- Save slices of fat: these slices of bacon should be kept for later preservation and to prevent oxidation
- Lonchear: it is important to cut ham always parallel to the central axis of the ham that goes from the hoof to the tip. Always towards us and carefully so as not to cut yourself
- Separate the bone: with a boning knife we must separate the meat from the bone on both sides. Subsequently, it will come off without any effort
- Turn it over: turn the ham over when we cannot manage to cut slices of adequate dimensions with a horizontal and flat cut. This will be indicated by the femur, patella and tibia bones of the ham
- Repeat the same procedure from the starting point
Maintenance of 100% acorn-fed Iberian ham
Ham maintenance
A product with this quality
A product of this quality, we must take care of it at the level it deserves, when it comes to maintaining it. It is important that 100% Iberian-breed ham remains juicy and in optimal conditions for its enjoyment
It is essential to cover the ham already opened with the bacon or pieces of fat previously cut. In this way, it will not dry out or oxidize
Why 100% ham is the only choice at Made in Spain Gourmet
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 the most important thing is its maximum quality, and its price, the best on the market because it comes directly from the producer, from the best, which is the one we work with
Do you want to treat yourself? Do you want to make a gift to remember? Or just enjoy life as you deserve
Made in Spain Gourmet is your home, your online gourmet store for Spanish products.
Made in Spain Gourmet is your home, your online gourmet store for Spanish products
Denominations of Origin of 100% Iberian Ham
There are 4 Denominations of Origin in Spain, which determine the origin of the 100% Iberian breed pigs. that guarantee a quality standard and protect and promote their brand.
The certificate of Iberian breed is only given in Spain, we can distinguish 4 denominations of Origin of Iberian ham which are:
D.O Valle de Los Pedroches:
Iberian ham from the Pedroches Valley is regulated by the Pedroches Denomination 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).
Iberian ham from the Pedroches Valley, which covers the northern territory of the province of Cordoba
D.O. de Guijuelo:
Guijuelo Iberian ham is certified by the Guijuelo denomination 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 predominant breed is usually 100%, 75%, 50% Iberian and among them is the cebo ham. The Iberian ham from Guijuelo was the first Denomination of Origin of Iberian ham that was created in Spain.
Iberian ham from Guijuelo was the first Denomination of Origin of Iberian ham that was 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 pasture. The Extremadura denomination of origin ham uses only Iberian pigs with a breed of 75% and 100%.
All the pigs used in the production process are of the same breed
All Extremadura Denomination of Origin pigs are free-range. For that reason, we will only find black label, red label and green label hams.
All Extremadura Denomination of Origin pigs are free-range
D.O. of Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo designation of origin is located in the municipality of Jabugo, An excellent Huelva ham. This designation of origin protects, regulates and certifies all Iberian hams that have been produced in the municipalities that are located within the natural park of Sierra Aracena.
Jabugo is synonymous with the Iberian ham that has been produced in the municipalities that are located within the natural park of Sierra Aracena.
Jabugo is the name given to all hams from Huelva
Only hams that come from 100% Iberian pigs that have been reared in the wild are considered to be Jabugo Denomination of Origin hams
All hams from certified pigs live in freedom and in ideal conditions to produce an excellent Iberian ham.
All hams from certified pigs live in freedom and in ideal conditions to produce an excellent Iberian ham
We take it to your home and you just have to enjoy it!!!
