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“Admiración” acorn-fed 50% Ibérico ham (Jamón) Red label – from Guijuelo, Salamanca
399,00 €
Format:
race
Ibérico 50%
Weight
7,5 - 8 kg
BODY PART
Jamón
(back leg)
PIG DIET
Bellota
(acorn)
FLAVOUR
Intense
MATURING
More than 36 months
LABEL OF QUALITY:
Red
AWARDS:
Best acorn-fed Ibérico ham 2020 - First Finalist
Drinks Pairing Suggestions:
7,5 kg to 8 kg whole piece of Blázquez "Admiración" 50% acorn-fed Ibérico ham (Jamón) de bellota, red label, from Guijuelo, Salamanca. With a curing period of 36 months.
Free delivery.
"Admiration from the origin", as a mantra Blázquez repeats this phrase as the essence of their products. And so it is embodied in their Iberian acorn-fed ham, pieces chosen for their uniqueness based on strict criteria maintained and shared for generations.
Pieces cured in their own drying sheds, following the Blázquez criteria with the experience of their traditional artisan methods. Each production process is thoroughly evaluated afterward to achieve an intense flavour and a unique texture within the reach of the most demanding palates.
Iberian acorn-fed acorn-fed ham provides the minimum minerals necessary for our organism, as well as a balanced calorie profile. It contains vitamin B1 and experts in the field claim that it helps to overcome anxiety and stress.
First finalist for Best ibérico acorn-feed ham in Spain 2020.
7,5 kg to 8 kg whole piece of Blázquez "Admiración" 50% acorn-fed Ibérico ham (Jamón) de bellota, red label, from Guijuelo, Salamanca. With a curing period of 36 months.
Free delivery.
"Admiration from the origin", as a mantra Blázquez repeats this phrase as the essence of their products. And so it is embodied in their Iberian acorn-fed ham, pieces chosen for their uniqueness based on strict criteria maintained and shared for generations.
Pieces cured in their own drying sheds, following the Blázquez criteria with the experience of their traditional artisan methods. Each production process is thoroughly evaluated afterward to achieve an intense flavour and a unique texture within the reach of the most demanding palates.
Iberian acorn-fed acorn-fed ham provides the minimum minerals necessary for our organism, as well as a balanced calorie profile. It contains vitamin B1 and experts in the field claim that it helps to overcome anxiety and stress.
First finalist for Best ibérico acorn-feed ham in Spain 2020.
Ham from Iberian pigs 50% Iberian breed and salt.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
We recommend to preserve Spanish ham products in a cool and dry place, away from high temperatures, direct sunlight and heating sources. Room temperature of about 18º - 22ºC is adequate. Avoid storing it near stoves, ovens or heating systems in order to preserve its flavour and aroma. Any cut surface should be covered by the ham’s outer covering of rind and fat (or a clean dish towel) to preserve moisture and prevent drying out and loss of quality.
If you received a full ham leg and plan to store it for some time before consumption, we recommend storing it without wrapping in a cool and dry place, avoiding hot rooms and with excessive humidity, ideally slightly ventilated for making the ham drying process as natural as possible. Some places we recommend are storage rooms, private garages, warehouses and kitchens. Even so, the ham will not deteriorate if it spends a few days in a place that is a little hot, the grease will simply sweat.
Though the maximum consuming time for full hams with bone is one year, normally hams are consumed in around 3 months. Actually, ham will continue its natural drying process so if the ham is started some months after receiving it, the product will only be more dried than at the beginning.
Any cut surface should be covered by the ham’s outer covering of rind and fat to preserve moisture and prevent drying out and loss of quality.
How should ham be consumed?
Ham should be consumed at room temperature, when it will have a lustrous appearance. When too cold, the fat will appear opaque. Any ham that is cut should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the ham to air.
In addition, each time you finish slicing the ham leg, you should protect the cut area with butcher paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the cut area remains fresh. To further protect the ham, you may cover it with a clean dish towel.
How to slice a ham leg?
Remove the layer of fat from the top and the sides of the leg until the meat is exposed. Trim the fat as you slice. Cut small, very thin slices, including some of the fat which holds much of the flavor. Slice downwards with your free hand behind the knife.
If you plan to consume the entire ham in a day or two, you can remove the skin and fat completely. If not, it is better only remove the skin and outer fat layer from the area to be sliced that day. To enjoy the flavor and texture of a fine Spanish ham leg, slice the ham with a long sharp knife in the following order: first the rump half, then the rump end and lastly the shank.
The meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in soups and stews. The ham bone itself is also excellent for flavoring broths, soups and stews, and may be cut and frozen for later use.
Producer: Jamones Ibéricos Blázquez, S.L.
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