Let’s break down the characteristics so we you can find out more information about why to buy Iberico instead of Serrano, why from Guijuelo and why from us.
Jamon: Spanish for ‘ham’. Easy.
Iberico: An ‘Iberico’ ham is fundamentally different from a ‘Serrano’ ham because the pig used is a different race – the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico ham it’s highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine marbling running through the meat etc.
Bellota: Spanish for ‘Acorn’, but designating that the pig is entirely acorn fed. For a ham to be ‘Iberico’, it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico hams are non-acorn fed , or ‘Cebo’. However, acorn feeding adds another, exquisite level to the flavour of the ham and makes it the most sought-after and delicious (and expensive).
Guijuelo: a town and surrounding area in Salamanca, famous for the production of Iberico meats.
Full Leg: This is an on-the-bone ham that will weigh approximately 8 kilos. It will have to be stored on a ham holder and hand carved. This is the best and most natural way to enjoy fine Spanish ham.
36 months: This ham is brought to market in the 3rd year after slaughter, which means it has been cured for 36 months. The longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos. Needless to say, 3 years is a long curation time.