Its production methods and processes are entirely artisanal, rooted in craftsmanship passed down from generation to generation. Slow curing for more than four years, in the silence of natural cellars and drying rooms, refines its distinctive flavor and aroma, worthy of the most exquisite gourmet product.
Fine shank, Pata Negra, a pleasure for the senses. The deep purplish-red lean meat is highlighted by almost transparent marbled fat, which gives it texture and unrivaled juiciness. Warm and profound on the nose, with nuances of nuts. Its flavor is intense and rounded; the fat melts in the mouth and floods the palate with the purest flavors of the Extremadura dehesa. A gourmet product that surprises even the most discerning palates.
It is presented perfectly packed in a gift box with an exclusive design. Each Señorío de Montanera 100% Iberian acorn-fed ham is a unique piece, identified with its own individual traceability passport.
Gluten-free, lactose-free, and free from dairy derivatives.
100% Iberian acorn-fed ham
The ultimate expression of pure Iberian quality
Its production methods and processes are entirely artisanal, rooted in craftsmanship passed down from generation to generation. Slow curing for more than four years, in the silence of natural cellars and drying rooms, gives it an exquisite aroma and flavor that distinguish it as the finest Iberian acorn-fed ham.
Each Señorío de Montanera Iberian acorn-fed ham has unique qualities that make it an exclusive and inimitable product. A gourmet product that surprises even the most discerning palates.
Traceability
Trust and assurance
This is possible thanks to one of our company’s distinguishing values: traceability. Señorío de Montanera guarantees control of the entire production chain, from raising the Iberian pig in the dehesa to preparing the final product (hams, shoulders, cured sausages, and meats). 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, the season from November to March when Iberian pigs live freely in the dehesa and feed exclusively on acorns and natural pasture.
Technical sheet:
Ingredients: 100% Iberian acorn-fed shoulder ham, salt, preservatives (E-252 and E-250), and antioxidant (E-301).
Special storage conditions: Store in a cool, dry place at room temperature. Directions for use: Secure the piece in a ham holder so that the outer part of the hoof faces downward. Once the natural covering has been removed, begin cutting thin slices with a ham knife. When you reach the bone, turn the piece over and repeat the process. The ideal serving temperature is between 18ºC and 24ºC.
Best-before date: It has no expiry date, but it is recommended to consume it within 6 months from the time of sale.
Storage conditions: Keep in a cool, dry place (between 10º and 20º), preferably hanging. Once cut, it should be consumed immediately or wrapped in waxed paper or plastic film to avoid contact with air. In any case, it is advisable to cut only what will be consumed. It has an approximate consumption period of 3 months once cutting begins, but it is best consumed within 15-20 days.
Average nutritional value per 100g
- ENERGY VALUE/ ENERGY 1.815kJ/437kcal
- FAT 34,5g Of which 11,15g Monounsaturated 20,38g Polyunsaturated 2,42g
- CARBOHYDRATES 0,9g Of which sugars
- PROTEIN 30.3g
- Salt: 4,5g
Labeling: Black ham band. Identification booklet for Pure Iberian Acorn-Fed Pork Ham.
Producer: Señorio de Montanera
Location: Salvaleón (Badajoz)
Tasting notes
A pleasure for the senses
When sliced, it shows an intense red color and marbling, while the fat is practically transparent.
Warm and profound on the nose, with nuances of nuts.
On the palate, it has a smooth, juicy texture with no harsh edges.
Intense and rounded flavor, lightly salted with sweet touches—qualities achieved thanks to the oleic acid levels provided by the acorn and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavors of the Extremadura dehesa.
Characteristics of 100% Iberian acorn-fed ham
To recognize Iberian ham as such, it is very important to know its geographical origin, feeding, certification, curing, and breeding.
Iberian ham is considered to be ham from Iberian-breed pigs raised and cured on the Iberian Peninsula (in Spain and Portugal). And only these. That is why certification issued by the Spanish Ministry of Agriculture is so important, as it guarantees the animal’s traceability, the purity of the breed, the feed it has received, and the type of rearing it has had. Certification is shown by a plastic label, band, or seal around the hoof; depending on the color, it identifies 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 only natural feed, natural pasture, and acorns.
100% Iberian-breed pigs are raised free-range 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 time of a ham depends only on the size of the leg and also on 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 to customers.
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 is ham with a black band. This distinction indicates that the ham is 100% Iberian in breed and has been fed on acorns and natural pasture, in addition to living free-range. 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).
Iberian Pata Negra is 100% Iberian-breed ham. It has not been crossbred with other pig breeds. The genetics of the Iberian breed mean that, being 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 glance, it is a fattier ham than the rest, with a firm texture when sliced. It has a darker color and marbling when cut, which stands out visually. Its flavor is very characteristic and it is more cured than other Iberian hams. Its taste leaves a pleasant impression on the palate that lingers for a while.
How to cut 100% Iberian acorn-fed ham
We know that cutting Pata Negra ham is not easy, but we are going to give you a few simple guidelines so you can slice Pata Negra ham perfectly.
First of all, before starting, we must consider the utensils to use:
Boning knife: a ham-boning knife 20 or 30 cm long with a wide blade. Essential for cleaning and boning the ham.
Ham knife: indispensable for slicing Pata Negra ham.
Paring knife: with a narrow blade of about 8-12 cm, used to mark and separate the ham bones.
Ham holder: the utensil where the Pata Negra ham is placed. It may be rotating or fixed.
Cutting the ham
- Initial cut: we will begin cutting the ham by placing the black hoof facing upward.
- 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 cut it so it does not dry out.
- Save slices of fat: these slices of fat should be kept for later preservation and to prevent oxidation.
- Slicing: it is important always to cut the ham parallel to the central axis of the ham, from the hoof to the tip. Always cut toward yourself and carefully to avoid injury.
- Separate the bone: with a boning knife, separate the meat from the bone on both sides. It will then come away effortlessly.
- Turn it over: turn the ham over when you can no longer obtain slices of suitable dimensions with a horizontal, flat cut. The femur, kneecap, and tibia bones of the ham will indicate this.
- Repeat the same procedure from the initial point.
Maintaining 100% Iberian acorn-fed ham
A product of this quality deserves the proper level of care when maintaining it. It is important that 100% Iberian-breed ham remains juicy and in optimal condition for enjoyment.
It is essential to cover the opened ham with the previously cut bacon or pieces of fat. In 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 pure Iberian acorn-fed ham, it is because you are a demanding consumer and you know you want the best. An exclusive product where maximum quality matters most. And the price? The best on the market because it comes directly from the producer, from the finest 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 shop for Spanish products.
Designations of Origin for 100% Iberian-breed ham
In Spain there are 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 granted only 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 free-range grain-fed hams (green label).
D.O. 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 percentage usually predominates: 100%, 75%, 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. Many consider it the best Iberian ham in Spain. It is made in the Extremaduran dehesa. Ham from the Extremadura Designation of Origin uses only Iberian pigs with 75% and 100% breed purity.
All pigs under the Extremadura Designation of Origin are raised free-range. For this reason, we will only find black-label, red-label, and green-label hams.
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 made 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, and all you have to do is enjoy it!