100% iberico bellota Ham "Jamón Pasión"
"Jamón Pasión" jamon iberico come from 100% Iberian breed pigs, both the father and the mother being 100% purebred, reared in the wild throughout their lives and fed on acorns and natural pastures in the pastureland of the Pedroches Valley, in Villanueva de Córdoba, during the Montanera season. They are completely natural, with no additives or lactose. Only the ham and sea salt are used.
They belong to the Protected Designation of Origin Los Pedroches, a European regulation with a seal of quality reserved for certain products that meet a series of requirements of the highest quality and which guarantees that all the processes, both breeding, feeding and preparation, have been carried out in the Valley of Los Pedroches.
All these characteristics confer and guarantee an Iberico ham of very high quality that is expressed in the unctuousness of its meat, with an extraordinary marbling of infiltrated fat, typical of the 100% Iberian pig breeds, and a peculiar flavour, full of nuances thanks to the natural feeding during the "montanera" season.
The 100% Iberian acorn-fed pork loin, like the ham, comes from purebred Iberian pigs that have been reared in the wild throughout their lives and have been fed on the natural resources present in the pastures, especially acorns, the fruit of the holm oak and cork oak.
The 100% acorn-fed Iberian Chorizo is made using the same quality standards and the same pigs used to make ham and loin, with their characteristic spices.
Buy 100% Iberian Acorn Ham DOP Los Pedroches
In our online Spanish ham store you can buy this prestigious and balanced 100% natural pata negra ham with total guarantee and cheaper, thanks to the fact that there are no intermediate steps. It is shipped directly from the factory, where it is best preserved, at its ideal temperature and humidity.
The acorn-fed ham will be delivered wrapped in greaseproof food paper and a cotton cover inside a box.
Spanish Ham conservation
When buying 100% Iberian Bellota Ham DOP Los Pedroches you should remove the protective wrapping and place it in a cool, dry place out of reach of sunlight and heat sources. Once started, the meat should be protected with a layer of the initial fat that has been removed to preserve its unctuousness and cover the cut part of the meat with a clean cloth.
Always use suitable, well-sharpened utensils to obtain the best characteristics of the Iberian ham. Start with the stifle, 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 for a long period of time.
If the ham is to be consumed quickly, you should start slicing the 100% Iberico ham from the wider part of the ham, with the hoof facing upwards.
100% Iberian cured meats are vacuum-packed for better preservation. It is advisable to keep it refrigerated and just 20 minutes before eating it, take it out of the fridge so that it reaches the ideal temperature and the culinary experience is 100% satisfactory.