There are and 2 types of ham, of Iberian origin and the one that comes from a white pig.We only offer the one that is of 100% Iberian origin.
We only offer the one that is of 100% Iberian origin.
We only offer the one that is of 100% Iberian origin
The conditioning factor of the breed is the one that will determine other key aspects that will differentiate one ham from another. These aspects are: the animal's diet, the curing time and the environment in which it has been raised, i.e. if it has lived in captivity or if it has lived in the wild
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 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 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 more 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 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 some 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.
Jamonero: utensil where the pata negra ham is placed
Ham slicing
Cutting the ham
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1. Initial cut: we will start cutting the ham by placing the black hoof upwards
2. Clean the ham: this means cutting off 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.
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3. Keep slices of fat: these slices of bacon should be kept for later preservation and to avoid oxidation.
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4. Slicing: it is important to always slice ham parallel to the central axis of the ham that goes from the hoof to the tip. Always face towards us and be careful not to cut yourself.
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5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. Afterwards, it will come off without any effort
6. Turn the ham over: turn the ham over when we cannot manage to cut slices of suitable dimensions with a horizontal and flat cut. This will be indicated by the femur, patella and tibia bones of the ham
7. Repeat the same procedure from the starting point.
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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 reared in the wild. For this reason, we will only find hams with black label, red label and green label
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.
Jabugo 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!
