The flavor of a 100% Iberian-breed ham is defined by its high oleic acid content and abundant unsaturated fats, which give it its unmistakable taste and provide beneficial Omega 3 and 6.
The better the animal’s diet, Iberian breed origin and rearing method, the higher the quality of the ham. When comparing hams, the breed and whether the pig was fed on acorns, pasture or even fruit clearly stand out over white-breed hams fed on compound feed.
This does not mean you must always buy Iberian ham: if your budget is tighter, you can also find Serrano hams with excellent flavor and texture.
Technical sheet:
Rearing and feeding: Maldonado acorn-fed Iberian shoulder comes from pure Iberian pigs, free-range and carefully raised on the company’s own dehesas in Alburquerque, Badajoz (Extremadura). During the montanera season they feed on acorns, and outside this period on the grasses and roots of the dehesa. The animal’s rearing and feeding are fully certified by independent certification bodies.
Production: Limited production. Made entirely by hand using ancestral techniques. This small-scale production allows Manuel Maldonado and his team to apply all their knowledge and care to each piece, resulting in a final product of outstanding quality.
Quality: Manuel Maldonado conveys all his passion for pure Iberian pork into the product, using a fully artisanal process and technology always at the service of gastronomic excellence. Without a doubt, it is the best ham in the world.
Production area: Alburquerque, Badajoz (Extremadura).
Qualitative/quantitative composition: Ingredients: 100% pure acorn-fed Iberian pork, salt.
Organoleptic characteristics: Characteristic color from pink to purplish red, with marbled fat infiltrated into the muscle when sliced. AROMA AND FLAVOR: delicate meat, lightly salted or sweet. Pleasant aroma, typical of the area and influenced by its special climate, very cold in winter and very hot in summer. TEXTURE: low in fiber. FAT: shiny, white-pinkish-yellow in color, aromatic and pleasant tasting; consistency varies depending on the percentage of acorn feeding.
Nutritional value: CARBOHYDRATES: 0%. PROTEINS: 28.5%. FAT: 14.5%. Kcal-Kjul.: 242 Kcal./ 1012 Kjul
Physical, chemical and microbiological characteristics: A very well-balanced food in terms of composition. It contains monounsaturated fatty acids (oleic, linoleic, palmitic and stearic), known as “good fats,” in a higher proportion than other meats.
Best-before date: It has no expiry date, but consumption is recommended within 6 months from the date of sale.
Storage conditions: Store in a cool, dry place (between 10º and 20º), preferably hanging. Once cut, it should be eaten immediately or wrapped in waxed paper or cling film to avoid contact with air. In any case, it is advisable to cut only what will be consumed. Once cut, the approximate consumption period is 3 months, although it is best enjoyed within 15-20 days.
Labeling: Black ham band. Identification booklet for pure acorn-fed Iberian pork ham, together with two wooden acorns.
At Made in Spain Gourmet we always recommend pairing it with premium cava. It is a perfect combination within our gourmet concept. It is also delicious with sourdough bread or crackers and a little extra virgin olive oil on top.
If you are interested in buying Spanish ham, Made in Spain Gourmet is the best shop for Spanish gourmet products, also offering black-label Iberian hams: the finest and most select.
With free shipping throughout Europe.
How we select hams at Made in Spain Gourmet
Selecting only black-label Iberian hams guarantees the most unique and singular product in Spanish gastronomy. Although other categories offer good products, nothing compares to acorn-fed Iberian ham.
Ham comes from the rear part of the pig, the hind legs, which weigh approximately between 7 and 8.5 kg, although hams of up to 10 kg can sometimes be found. Bone and fat account for around 50%.
There are 2 types of ham: Iberian-origin ham and ham from white pigs. We only offer 100% Iberian-origin ham.
The breed determines other key aspects that differentiate one ham from another: the animal’s diet, curing time and the environment in which it was raised, whether confined or free-range.
Characteristics of 100% acorn-fed Iberian ham
To recognize true Iberian ham, it is essential to know its geographical origin, diet, certification, curing and rearing.
Iberian ham is considered to be ham from Iberian-breed pigs raised and cured on the Iberian Peninsula (Spain and Portugal), and only these. Certification issued by Spain’s Ministry of Agriculture is therefore essential, as it guarantees traceability, breed purity, diet and rearing method. Certification is shown by a plastic tag, band or seal around the hoof; its color indicates the type of Iberian ham. In our case, the black label represents the highest distinction.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed only natural feed, natural pasture and acorns.
100% Iberian-breed pigs are raised free-range during the montanera fattening season, when they can reach up to 180 kilos. This freedom provides relaxation and a unique quality of life, reflected in the quality of the meat.
The curing of a ham depends on the size of the leg and its fat percentage.
A 100% Iberian-breed ham usually has a minimum curing period of 36 months, although it can reach 48 months. Patience delivers a spectacular final product.
Recommendation: do not buy hams that are not certified, as their origin is unknown. At Made in Spain Gourmet, we only offer certified hams with the black label, the highest distinction.
Black label: 100% Iberian-breed ham: Black-label Iberian ham bears a black band. This mark indicates that the ham is 100% Iberian and that the pig was fed on acorns and natural pasture while living free-range. It is undoubtedly the most expensive and prized ham. Its curing can exceed 48 months. A true jewel.
Other labels: red, green and white, where the pig is of lower quality.
Iberian Pata Negra is 100% Iberian-breed ham. It has not been crossed with other pig breeds. The genetics of the Iberian breed mean that ham obtained from pure-breed pigs has a higher content of unsaturated fats and oleic acid than other hams, making it a very healthy product.
At first glance it is fattier than other hams, with a firm slicing texture. It has a darker color and visible marbling when cut. Its flavor is highly distinctive and it is more cured than other Iberian hams, leaving a pleasant, lingering taste on the palate.
How to slice 100% acorn-fed Iberian ham
We know slicing Pata Negra ham is not easy, but here are a few guidelines to help you do it perfectly.
First, before starting, consider the tools to use:
Boning knife: a 20 or 30 cm ham boning knife with a wide blade. Essential for cleaning and deboning the ham.
Ham-slicing knife: indispensable for slicing Pata Negra ham.
Paring knife: a narrow 8-12 cm blade, used to mark and separate the ham bones.
Ham stand: the support where the Pata Negra ham is placed. It may be rotating or fixed.
Slicing the ham
1. Initial cut: begin slicing with the black hoof facing upward.
2. Clean the ham: remove the outer layer only from the area you plan to consume at that time. Clean both sides as you slice so the ham does not dry out.
3. Keep slices of fat: these pieces of fat should be saved for later preservation and to prevent oxidation.
4. Slice: always cut parallel to the central axis of the ham, from the hoof to the tip. Always slice toward yourself and carefully to avoid injury.
5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. It will then come away easily.
6. Turn over: turn the ham over when you can no longer obtain suitably sized slices with a horizontal, flat cut. The femur, kneecap and tibia bones will indicate this.
7. Repeat the same process from the beginning.
Care of 100% acorn-fed Iberian ham
A product of this quality deserves proper care. It is important to keep 100% Iberian-breed ham juicy and in optimal condition for enjoyment.
It is essential to cover the opened ham with the previously cut bacon or fat pieces. This prevents it from drying out or oxidizing.
Why 100% ham is the only choice at Made in Spain Gourmet
If you are looking for pure acorn-fed Iberian ham, it is because you are a demanding consumer and you know you want the best: an exclusive product where maximum quality is what matters most. And the price? The best on the market, because it comes directly from the producers, the finest ones we work with.
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Designations of Origin for 100% Iberian-breed ham
Spain has 4 Designations of Origin that determine the provenance of 100% Iberian-breed pigs and guarantee a quality standard while protecting and promoting their brand.
The Iberian-breed certificate is issued only in Spain. The 4 Designations of Origin for Iberian ham are:
D.O. Valle de Los Pedroches:
Iberian ham from Valle de los Pedroches is regulated by the Pedroches Designation of Origin, covering the north of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and free-range grain-fed hams (green label).
D.O. Guijuelo:
Guijuelo Iberian ham is certified by the Guijuelo Designation of Origin, located in Guijuelo, Salamanca. Of all the Designations of Origin, it is the most commercial and best known. Salamanca ham is a quality ham. The breed percentage usually predominates: 100%, 75% or 50% Iberian, and among them grain-fed ham. Guijuelo Iberian ham was the first Iberian ham Designation of Origin created in Spain.
D.O. Dehesa de Extremadura:
Extremadura Iberian ham is excellent. Many consider it the best Iberian ham in Spain. It is produced in the Extremaduran dehesa. The Extremadura Designation of Origin uses only Iberian pigs of 75% and 100% breed purity.
All pigs under the Extremadura Designation of Origin are raised free-range. For this reason, only black-label, red-label and green-label hams are found.
D.O. Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo Designation of Origin is located in the municipality of Jabugo, home to excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all Iberian hams produced in the municipalities within the Sierra de Aracena Natural Park.
Only hams from 100% Iberian pigs raised free-range are considered Jabugo Designation of Origin hams.
All certified pigs live free-range and in ideal conditions for producing excellent Iberian ham.
We deliver it to your home; all you have to do is enjoy it!