The taste of de La Vera hot smoked...
16lbs Approx. Ibérico...
Ibérico Bellota bone-in. A taste of acorns, toasted hazelnuts, wet wood and wild flowers is detected. Some rashers from the tip feature a flavor that takes on a sweeter and fattier note. The persistence in the mouth is very long. The umami, is present and makes the taste buds water.
Ibérico Loin 100% Ibérico Loin is a cold meat cured and handcrafted in Jabugo. It’s derived from an entire piece of meat located in the lower back of the animal. Its known to have a powerful and fragrant aroma, a faint maroon and ash colour with a defined sheen, and a lightly peppery and smoky flavour.
Zwilling premium carving knife
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Description 5J Jamón Iberico de Bellota de Jabugo: The hind legs of a 100% Ibérico pig raised free range. The woodlands of the southwestern Iberian peninsula guarantee the best acorn-based diet for this unique race that we have preserved since 1879. The main oleic acids of the acorns infiltrate the meat of this so very pure and singular species native to our peninsula during the acorn-rich montanera season, transferring exquisite aromas and flavors to the ham and giving rise to a unique quality piece – truly one of Spain's National Treasures.
Appearance There are three tones in the color of the lean which range from bright red in the well-cured areas to pink. Shine appears at room temperature caused by the white marbled fat and small white "crystals" which are the undeniable mark of low salinity and gradual, slow curing. The muscular fibers show hints of pink which denotes prolonged curing and the purity of the race.
Texture The meat in the top third of the ham is soft, juicy, unctuous…it melts in your hands. The tip and knuckle feature a more fibrous and firm-bodied consistency which increases the chewing time and enjoyment.
Aroma Intense, long, with notes of acorns, wet grass, thyme… The opening is clean and fresh with the roasting and wood flourishing… The aromas place the senses on guard and make you start enjoying the ham.
During the production process, the ham is cooled and cut in a V shape, the outer fat is removed, then it is salted, cleaned, weighed, dried and cured in natural cellars. Once the acorn hams have been cured in cellars, they go through a rigorous selection process to ensure that only the best pieces, which reach the most exquisite organoleptic standards and which offer unrivalled quality, are finally chosen to bear the ‘5J’ label.
3 GOLDEN RULES
Keep it at a suitable temperature.
To keep your ham at its best, keep it at a temperature of 18ºC to 24ºC. If it must be carved a long time before it is eaten, make sure you wrap the slices in aluminium foil or grease-proof paper.
The correct way to carve.
To savour its delicious flavour in the most traditional manner, we recommend you to eat it when carved in very thin slices. Ham should be carved by hand with a long, sharp knife. Only then will the sticky meat keep its qualities of taste and aroma intact, offering the palate a brief bite of exquisite pleasure. The best ham can only be tasted when it is carved correctly.
Don´t forget to eat it in good company.
We recommend you try ham on its own with just a little bread and, if possible, accompanied by a cold, dry sherry or a good Rioja wine. The rest is up to you.