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Jamon de Bellota iberico 100% knife-cut Fisan 80g
Jamon de Bellota Iberico 100% is pinkish-violet red in colour, with infiltrations of pinkish-white fat. The flavour is smooth and aromatic, while the aroma is typical of a cured product.
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Iberian bellota ham is a high-quality variety of ham, obtained from Iberian pigs fed on acorns (called 'bellotas' in Spanish). It has a characteristic appearance, with a thin, crispy rind and a deep pink, very juicy and meaty flesh.
The taste of Iberian bellota ham is intense and complex, with notes of nuts and spices. It has a strong and persistent flavour, with a slight sweetness that comes from feeding on acorns. The texture is tender and smooth, with a slight graininess due to the prolonged maturation. In general, Iberian bellota ham is considered one of the tastiest and most flavourful hams in the world.
The word 'bellota' in Spanish means acorn, and refers to the oak acorns that Iberian pigs are fed during the summer grazing period. Bellotas are very nutritious and give Iberian bellota ham its unique and distinctive taste.
| meat | 100% Iberian bellota pig |
|---|---|
| Size | 80 g |
| Allergens | None. Gluten-free product. |
| Location | Made in Spain |
| more informations | Table of nutritional information: (Referred to 100g) Energy value (Kl/Kcal) 1479/355 Fat (g) 22,5 of which saturated (g) 8,6 of which unsaturated (g) 13,9 Carbohydrates (g) <0,1 of which sugars (g) <0,1 Protein (g) 38 Salt (g) 3,4 |
| ingredients | Iberian bellota pork ham, salt, dextrose, sugar, antioxidants (E-331iii) and preservative E-252. |
| How it's made | Iberian bellota ham is produced following a very traditional and careful method, which involves several processing steps. The first step is the selection of Iberian pigs, which are fed acorns (called 'bellotas' in Spanish) during the summer grazing period. This type of feeding gives the Iberian bellota ham its unique and distinctive taste. Once slaughtered, the pigs undergo a dry curing process, which consists of applying salt and spices to the meat to preserve it and give it the typical ham flavour. Subsequently, the ham is hung to dry in specially equipped rooms, where it is exposed to the air for a period of time that can vary from 24 to 48 months, depending on the size of the ham and the desired quality. Iberian bellota ham cured for 42 months is then subjected to this drying process for between 42 and 84 months. During this period, the ham loses approximately 30% of its original weight, acquiring its characteristic appearance and the intense and complex flavour typical of prolonged curing. |
| Storage | Store in a cool, dry place. |
| Aging | long-ripened |
| Salami type | jamon di bellota iberico 100% |
| Type of meat | iberian bellota pig |
| Average expiry date | 6 months |
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