The flavor of a 100% Iberian-breed ham is defined by its high oleic acid content and its generous unsaturated fats, which provide that unmistakable taste and beneficial Omega 3 and 6.
Among these factors, the better the diet, the origin of the Iberian breed, and the type of rearing, the higher the quality of the ham. When choosing one ham over another, especially when comparing them, the breed stands out, as does whether the animal was fed on acorns, pasture, or even fruit, as opposed to white-breed hams from animals fed on compound feed.
This does not mean you must always buy an Iberian ham; if you have a tighter budget, you can find Serrano hams with exquisite flavor and texture.
Technical sheet
Ingredients: Hind leg of 100% acorn-fed Iberian pork
Producer: Majada Pedroche.
Origin: Valle de los Pedroches (Córdoba).
Nutritional information:
- Energy 1473 Kj / 352 Kcl
- Fat 24 g
- Saturated fat 9,7 g
- Carbohydrates 0,8 g
- Sugars <0,1 g
- Protein 33,6 g
- Salt 3,4 g
Storage: In a place with a temperature of 5 to 7 degrees.
Tasting note: Full of character. This is a spectacularly flavorful ham, very juicy, and one you will never tire of.
At Made in Spain Gourmet we always recommend pairing it with premium cava. It is a perfect combination within our gourmet concept.
If you are interested in buying Spanish ham, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers you Black Label Iberian hams: the finest and most select.
How we select hams at Made in Spain Gourmet
Selecting only Black Label Iberian hams guarantees you the most unique and singular product in Spanish gastronomy. And although the other categories offer good products, nothing compares to an acorn-fed Iberian ham.
Ham is obtained from the rear part of the pig, the hind legs, which weigh approximately between 7 and 8,5 kg. Occasionally, hams of up to 10 kg can be found. The bone and fat account for around 50%.
There are 2 types of ham: Iberian origin and ham from white pigs. We only offer ham that is 100% Iberian in origin.
The determining factor of the breed is what defines other key aspects that differentiate one ham from another. These aspects are: the animal’s diet, the curing time, and the environment in which it was raised, meaning whether it lived in captivity or in freedom.
Characteristics of 100% acorn-fed Iberian ham
It is very important to know the geographical location, diet, certification, curing, and rearing of Iberian ham in order to recognize it as such.
Iberian ham is considered to be ham from Iberian-breed pigs that have been raised and cured on the Iberian Peninsula (in Spain and Portugal). And only these. For this reason, certification issued by the Spanish Ministry of Agriculture is very important, as it guarantees the animal’s traceability, the purity of the breed, the diet it has received, and the type of rearing it has had. The certification is shown with a plastic label, band, or seal around the hoof, and depending on the color, it indicates one type of Iberian ham or another. In our case, the black label, which grants the highest distinction.
The 100% Iberian-breed pigs we offer at Made in Spain Gourmet have been fed exclusively on natural feed, natural pastures, and acorns.
100% Iberian-breed pigs are raised in freedom during the montanera season, the fattening period, when they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is reflected in the quality of the meat.
The curing of a ham depends only on the size of the leg and also its fat percentage.
A 100% Iberian-breed ham usually has a minimum curing time of 36 months, although it can reach 48 months. Patience offers customers a spectacular final product.
Recommendation: do not buy hams that are not certified, as their origin is unknown. At Made in Spain Gourmet, there are only certified hams, with the black label, the highest distinction.
Black label: 100% Iberian-breed ham: Black Label Iberian ham is the one with the black band. This distinction indicates that the ham’s breed is 100% Iberian and that it has been fed on acorns and natural pastures, as well as living in freedom. It is undoubtedly the most expensive and sought-after ham. Its curing can exceed 48 months. A true jewel.
Other labels: red, green, and white (where the pig is of lower quality).
Pata Negra Iberian ham is a 100% Iberian-breed ham. It has not been crossed with other pig breeds. The genetics of the Iberian breed mean that, as a ham obtained from purebred pigs, it has a higher content of unsaturated fats and more oleic acid than other hams, characteristics that make it very healthy.
At first sight, it is a fattier ham than the rest, and its cut texture is consistent. It has a darker color and marbling when sliced, which stands out visually. Its flavor is very distinctive and it is more cured than other Iberian hams. Its taste leaves a pleasant sensation on the palate that lingers for a while.
How to slice 100% acorn-fed Iberian ham
We know that slicing Pata Negra ham is not at all easy, but we are going to give you a few guidelines so you can slice Pata Negra ham perfectly.
First of all, before starting, we must take into account the tools to use:
Boning knife: a ham boning knife 20 or 30 cm long with a wide blade. Essential for cleaning and deboning the ham.
Ham-slicing knife: indispensable for slicing Pata Negra ham.
Paring knife: with a narrow blade of around 8-12 cm, used to mark and separate the ham bones.
Ham stand: the utensil where the Pata Negra ham is placed. It may be rotating or fixed.
Slicing the ham
1. Initial cut: we will begin slicing the ham by placing the black hoof facing upward.
2. Clean the ham: this means cutting away the outer layer from the amount we want to consume at that moment. It is advisable to clean both sides of the ham as we slice it so it does not dry out.
3. Save slices of fat: these slices of fat should be kept for later preservation and to prevent oxidation.
4. Slice: it is important to always slice the ham parallel to the central axis of the ham, which runs from the hoof to the tip. Always slice toward yourself and carefully to avoid cutting yourself.
5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. Afterwards, it will come away effortlessly.
6. Turn it over: turn the ham over when you can no longer obtain slices of adequate size with a horizontal, flat cut. The femur, kneecap, and tibia bones of the ham will indicate this.
7. Repeat the same procedure from the initial point.
Care of 100% acorn-fed Iberian ham
A product of this quality deserves care at the same level when maintaining it. It is important for 100% Iberian-breed ham to remain juicy and in optimal condition for enjoyment.
It is essential to cover the already-opened ham with the previously cut bacon or pieces of fat. This way, it will not dry out or oxidize.
Why 100% ham is the only choice at Made in Spain Gourmet
If you are looking for a 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 its price? The best on the market, because it comes directly from the producer, from the very best, the ones we work with.
Do you want to treat yourself? Do you want to give a gift to remember? Or simply enjoy life as you deserve.
Made in Spain Gourmet is your home, your online gourmet store for Spanish products.
Designations of Origin for 100% Iberian-breed ham
In Spain there are 4 Designations of Origin that determine the origin of 100% Iberian-breed pigs and guarantee a quality standard while protecting and promoting their brand.
The Iberian-breed certificate is only granted in Spain. We can distinguish 4 Designations of Origin for Iberian ham, which are:
D.O Valle de Los Pedroches:
Iberian ham from Valle de los Pedroches is regulated by the Pedroches Designation of Origin, which covers the territory in the north of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label), and field-fed hams (green label).
D.O. de Guijuelo:
Guijuelo Iberian ham is certified by the Guijuelo Designation of Origin, located in the municipality of Guijuelo, Salamanca. Of all the Designations of Origin, it is the most commercial and well-known ham. Salamanca ham is a quality ham. The breed 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:
Iberian ham from Extremadura is an excellent ham. For many, it is considered the best Iberian ham in Spain. It is produced in the Extremaduran dehesa. Ham from the Extremadura Designation of Origin uses only Iberian pigs with 75% and 100% breed purity.
All pigs from the Extremadura Designation of Origin are raised in freedom. For this reason, we will only find black label, red label, and green label hams.
D.O. de Jabugo:
Jabugo is synonymous with Iberian ham. The Jabugo Designation of Origin is located in the municipality of Jabugo, with excellent hams from Huelva. This Designation of Origin protects, regulates, and certifies all Iberian hams produced in the municipalities within the Sierra Aracena natural park.
Only hams from 100% Iberian pigs raised in freedom are considered hams of the Jabugo Designation of Origin.
All certified pigs live in freedom and in ideal conditions to produce excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!