100% acorn-fed Iberian ham "Los Pedroches"
The Iberico Bellota Ham "Jamón Pasión" come from 100% Iberian pigs, both the father and the mother being 100% purebred, raised in freedom and fed on acorns and natural pastures present in the dehesa of the Valle de los Pedroches, in Villanueva de Córdoba.
They belong to the Los Pedroches Protected Designation of Origin, European regulations with a quality seal reserved for certain products that meet a series of requirements of the highest quality and that guarantees that all the processes, both breeding, feeding and elaboration have been carried out in the Valley of Los Pedroches.
All these characteristics confer and guarantee a Gourmet product that is expressed in the unctuousness of its meat, with an extraordinary marbling of infiltrated fat, typical of 100% Iberian pig breeds, and a peculiar flavour, full of nuances thanks to natural feeding. in mountain season.
The 100% Iberian acorn-fed pork loin, like the ham, comes from pure-bred Iberian pigs that have been raised in freedom throughout their lives and have fed on the natural resources present in the dehesas, particularly acorns. during the montanera season, fruit of the holm oak and cork oak.
Buy 100% Iberico Bellota Ham "Jamón Pasión"
In our online ham shop you can buy this prestigious and balanced 100% pata negra ham produced in natural drying sheds with total guarantee.
From our website you can buy cheaper acorn-fed hams thanks to the fact that there are no intermediate steps. You will receive it directly from the ham dryer located in the Valle de los Pedroches.
Conservation of 100% Spanish Ham "Jamón Pasión"
When buying 100% Iberico Bellota PDO Los Pedroches ham you should remove the protective wrapping and place it in a cool, dry place out of reach of sunlight and heat sources. Once started, you must protect the meat with a layer of the initial fat from which it has been removed to preserve its smoothness and superficially cover the part of the cut with a clean cloth.
Always use suitable and well-sharpened utensils to obtain the best characteristics of the Iberian ham. It should start with the babilla, the narrow part of the piece that we observe with the hoof downwards, the opposite of the mace, the widest and meatiest part if we put the hoof upwards, in the event that the ham is going to be consumed during a long time.
In the event that its consumption is rapid, you should start cutting the 100% Iberian ham from the part of the mace, the widest part, placing it with the hoof upwards.
The 100% Iberian pork loin is vacuum-packed in two halves for better preservation. It is advisable to keep it refrigerated and just 20 minutes before consumption, remove it from the refrigerator so that it reaches the ideal temperature and the culinary experience is 100% satisfactory.
