100% Iberco Acorn-fed Ham "Aromas" Jamón de la Alpujarra

Buy acorn-fed ham without preservatives

The 100% Iberian acorn-fed ham "Aromas" is cured for a minimum of 36 months in natural dryers located in the Sierra Nevada National Park, Granada.

A piece made from the hind legs of purebred Iberian pigs, which guarantees excellent quality. The black label certifies the racial purity, feeding and breeding of the Iberian pig.

The pigs destined for the elaboration of acorn-fed hams are raised throughout their lives in the open air, traveling many kilometers daily in search of acorns and grazing fresh herbs from the field, which is why the pieces are more stylized, fine-grained hams and with a high degree of oleic acid, giving the meat excellent juiciness and aroma.

In the preparation of the ham, only sea salt is used, no type of additive or artificial preservative is added, therefore, the cures are slower, without accelerating the natural processes.

We send you the Alpujarra iberico ham directly from Sierra Nevada, so handling is minimal from the dryer to your home.

In our online ham store, quality is paramount and always at the best price.

Conservation of Iberico bellota ham

Aromas 100% acorn-fed Iberian ham pata negra Aromas , once received at home, should be stored protected from sunlight and away from external heat sources so that it maintains the wonderful qualities of this high-quality product.

Immediately after receiving it, you must remove the greaseproof paper and the cotton cover so that the pig's foot can breathe. Once you've started cutting, just cover it with a clean kitchen towel and brush the surface of the cut with a little of the fat that you can scrape off with the blunt part of a knife over the ham.

Aromas acorn-fed Iberian ham tasting

If you are going to consume it in a short period, the ideal is to start the Iberico ham without additives Aromas in the widest part, with the hoof facing up, which is the juiciest part of the ham. If, on the other hand, consumption is going to be prolonged, it is advisable to start cutting the ham from the narrow part, with the hoof downwards, which is the driest part.

Always cut just what you are going to eat, since once cut, the slices of ham will gradually lose their properties.

It is a wonderful Iberian product to accompany with a red wine, on toasted bread with virgin olive oil.