The Señorío de Montanera 100% Iberian acorn-fed organic shoulder ham is made from 100% Iberian pigs raised in certified organic pastures, with a 100% natural diet from birth until the montanera period, when they are fed exclusively on acorns and natural grasses. Their preparation, without additives or artificial preservatives, requires much more exhaustive care and craftsmanship than traditional Iberian hams. Its natural maturation in drying sheds and cellars excavated in rock refine its organoleptic characteristics, achieving nuances of aroma and flavour typical of the most exquisite gourmet product
With this new boneless format, it can be easily sliced by machine at home. Its natural flavour is round, persistent, full of nuances that evoke the purest pastures of Extremadura. The infiltrated fat gives it juiciness and texture, and when it melts on the palate it leaves a velvety sensation in the mouth that is difficult to describe. It is a unique gastronomic experience.
It is a unique gastronomic experience
It is presented perfectly packaged in a gift box and includes the bones. Labelled with the European Union's organic food label.
It's a gluten-free product
Gluten, lactose and dairy free product.
Gluten, lactose and dairy free
100% Iberian acorn-fed acorn-fed ham
The maximum expression of pure Iberian ham
The 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 sheds, gives it an exquisite aroma and flavour 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 will surprise the most exquisite palates
Tractability
Trust and security
This action is possible thanks to one of the differentiating values of our company: traceability. Señorío de Montanera guarantees control of the entire production chain, from the rearing of the Iberian pig in the pastures to the production 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 when 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 you have removed the natural covering, start to obtain thin slices with the help of a ham knife. When you reach the bone, turn the piece over and repeat the operation. The ideal temperature for consumption should be between 18ºC and 24ºC
Expiration date: It does not have an expiry 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 the air. In any case, it is advisable to cut only what is going to be consumed. It has an approximate shelf life of 3 months once 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 11,5g Monounsaturated 20,58g Polyunsaturated 2,42g
- CARBON HYDRATES 1,4g Of which sugars
- PROTEINS 30.3g
- SALT: 4.5g
Labelling: Black ham band. Identification booklet of Pure Acorn-fed Iberian Pork Ham.
Ibérico Ham
Producer: Señorio de Montanera
Laborer: Señorio de Montanera
Location:Salvaleón (Badajoz)
Localisation:Salvaleón (Badajoz)
Tasting notes
A pleasure for the senses
When cut, it has an intense red colour and veining, while the fat is practically transparent
Warm and deep aroma, with hints of dried fruits.
Warm and deep aroma, with hints of dried fruits.
Warm and deep, with hints of dried fruits
In the mouth, it has a smooth, juicy texture with no sharp edges.
It has an intense flavour
Intense and rounded flavour, slightly salty with sweet touches, qualities achieved thanks to the levels of oleic acid provided by the acorns and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavours of the Dehesa de Extremadura.
The fat melts in the mouth and floods the palate with the purest flavours 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 ageing of the Iberian ham in order to recognise it as such
Iberian ham is considered to be Iberian ham that has been raised and cured on 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, which guarantees the traceability of the animal, the purity of the breed, the food it has been fed and the type of rearing it has undergone. The certification is shown with a plastic label, vitola or seal, around the hoof and depending on the colour, it is one type of Iberian ham or another. In our case, the black label is the one that gives the greatest distinction
The feed in the 100% Iberian pigs that we have in Made in Spain Gourmet has been fed only with natural feed, natural pasture and acorns.
The 100% Iberian breed 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 reared in the wild, during the montanera, the fattening period. 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 fat percentage.
The curing of a ham determines only the size of the leg and also its fat percentage
A 100% Iberian breed ham is usually cured for a minimum of 36 months, although it can reach 48 months. Patience provides customers with a spectacular end product
Recommendation: Do not buy hams that are not certified, as you do not know their origin. 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 that which has a black label. This label indicates that the breed of ham 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
Remaining labels: red, green and white (where the pork is of lesser quality.)
The Hams of the Red, green and white ham
The Iberico Pata Negra is a 100% Iberian ham. It has not been crossbred with other pig breeds. The genetics of the Iberian breed means that, as it is 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 colour and veining when cut, which stands out to the eye. Its flavour is very characteristic and it is more cured than the rest of the Iberian hams. Its flavour 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
How to cut it
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.
How to slice pata negra ham
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.
Jamonero: utensil where the pata negra ham is placed
Ham cutting
- Initial cut: start cutting the ham by placing the black hoof facing upwards
- Cleaning the ham: this means cutting off the outer layer of what 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.
Clean both sides of the ham as you cut it
Save slices of fat: these slices of bacon should be kept for later conservation and to avoid oxidation
Slicing: it is important to always slice the ham parallel to the central axis of the ham from the hoof to the tip. Always towards us and be careful not to cut yourself
Separate the bone: with a boning knife, separate the meat from the bone on both sides. It will then come off without 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. Turn the ham over
Repeat the same procedure from the starting point
Maintenance of the 100% acorn-fed Iberian ham
A product of this quality, we must take care to maintain it at the level it deserves. It is important that the 100% Iberian breed ham is kept 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 oxidise
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, who are the ones we work with
Do you want to treat yourself? Do you want to give a gift to remember? Or simply enjoy life the way you deserve to
Made in Spain Gourmet is your home, your online gourmet shop for Spanish products.
Made in Spain Gourmet is your home, your online gourmet shop for Spanish products
Denominations of Origin of 100% Iberian Ham
There are 4 Denominations of Origin in Spain, which determine the origin of 100% Iberian breed pigs. These guarantee a standard of quality and protect and promote their brand.
The Denomination of Origin of the 100% Iberian breed of ham
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 territory of the north of the province of Cordoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and field-fed hams (green label).
Iberian hams from the Pedroches Valley are certified by the Denomination of Origin Pedroches
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 to be created in Spain.
Iberian ham from Guijuelo was the first Denomination of Origin of Iberian ham to be 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. The Extremadura denomination of origin ham uses only Iberian pigs with a 75% and 100% breed
All Extremadura Denomination of Origin pigs are free-range pigs. For this 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 denomination of origin is located in the municipality of Jabugo, An excellent Huelva ham. This denomination of origin protects, regulates and certifies all the Iberian hams that have been produced in the municipalities that are located within the Sierra Aracena natural park.
Jabugo is the only denomination of origin that is considered to be the best ham in Huelva.
It is the only denomination of origin that is considered to be the best ham in 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
We take it to your home and you just have to enjoy it!
