Jamon Iberico Cebo de Campo. Iberico ham acorn and fodder fed

£250.00

This is a full leg (approximately 8 Kg) of acorn & natural fodder -fed, Iberico ham.

  • 50% Iberico breed Pata Negra.
  • Free range
  • Acorn and fodder fed.
  • Cured for 36 months for incredible flavour
  • From the region of Guijuelo

In this case the black pigs (Iberico) also live, grow up and are free range, acorn fed living wildly in dehesas grasslands. They also recieve an extra feeding of a special fodder based on grains.

 

Please note: This product is on back order and you will receive it 10 – 15 days after placeing your order

Category:

Description

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 breed – 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.  Acorn feeding adds another, exquisite level to the flavour of the ham and makes it the most sought-after and delicious.

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.