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Iberico de Bellota Ham Slices on a plate 80g
- Nutty, melt-in-the-mouth ham slices from acorn-fed Pata negra pigs from Jabugo.
- Cured for 36 months, before being carved into thin slivers and arranged on a card plate.
- Best served at room temperature to fully appreciate their delicious flavour.
£18.45
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These nutty, melt-in-the-mouth ham slices are from Jabugo Iberico pigs. Jabugo is a small town in Andalucia, high in the Sierra de Huelva. Known as the cradle of the best Iberico meats. it has strong north winds in winter and gentle summer temperatures. This altitude and microclimate enables natural dry-curing of the Iberico meats at the pace of the seasons.
- The pigs spend the autumn period roaming the oak forests of Extremadura.
- They fatten up on the acorns lying on the forest floor.
- This allows the rich oleic acid from the acorns to infiltrate the meat.
- Giving it its distinct rich, nutty, melt in the mouth quality.
- And the oleic acid, which is the same as in olive oil, has its own health benefits as well.
To cure the ham, the whole leg is first salted for a few weeks, before being washed to remove excess salt. It is then hung to cure in the fresh air of the mountains for a minimum of 36 months.
The ham is carved very thinly to ensure the thin slivers give maximum flavour. Before eating, allow the ham to reach room temperature, so that its flavours can be released and fully appreciated.
