The flavor of a 100% Iberian ham is characterized by its high oleic acid content and its high level of unsaturated fats, which give it that distinctive taste and provide beneficial Omega 3 and 6.
Among these factors, the better the feed, 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, compared with white-breed hams from pigs fed on compound feed.
This does not mean that you must 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 spectacular-tasting 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. It is also delicious with sourdough bread or crackers, with a little extra virgin olive oil drizzled over the bread or crackers.
If you are interested in buying a Spanish ham, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers 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 you the most singular and unique product in Spanish gastronomy. 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, 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 in origin and ham from white pigs. We only offer ham that is 100% Iberian in origin.
The breed is what determines 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, that is, 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 refers to hams from Iberian-breed pigs that have been raised and cured on the Iberian Peninsula (in Spain and Portugal), and only these. This 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 diet it received and the type of rearing it had. The certification is shown by a plastic tag, 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 have at Made in Spain Gourmet have been fed exclusively on natural feed, natural pasture and acorns.
100% Iberian-breed pigs are raised free-range during the montanera, the fattening season, 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 is determined only by the size of the leg and also by its fat percentage.
A 100% Iberian-breed ham usually has a minimum curing period of 36 months, although it can reach 48 months. Patience gives customers 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 is the ham with a black band. This mark indicates that the ham is from a 100% Iberian breed and that the pig was fed on acorns and natural pasture, as well as living free-range. It is undoubtedly the most expensive and highly 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 a 100% Iberian-breed ham. It has not been crossbred 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 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 distinctive and it is more cured than other Iberian hams. Its taste leaves a pleasant finish on the palate that lingers for a while.
How to cut 100% acorn-fed Iberian ham
We know that cutting Pata Negra ham is not easy, but we are going to give you a few guidelines so you can cut Pata Negra ham perfectly.
First of all, before starting, we must take into account the utensils to use:
Boning knife: a 20 or 30 cm long ham-boning knife with a wide blade. Essential for cleaning and deboning the ham.
Ham knife: essential for slicing Pata Negra ham.
Paring knife: with a narrow blade of about 8-12 cm, used to mark and separate the bones of the ham.
Ham stand: the tool on which the Pata Negra ham is placed. It may be rotating or static.
Cutting the ham
1. Initial cut: we will start cutting the ham by placing the black hoof facing upwards.
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 cut it so that 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 cut the ham parallel to the central axis of the ham, which runs from the hoof to the tip. Always cut towards yourself and take care not to cut yourself.
5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. Afterwards, it will come away easily.
6. Turn it over: turn the ham over when you can no longer obtain slices of suitable size with a horizontal, flat cut. The femur, kneecap and tibia bones of the ham will indicate this.
7. Repeat the same procedure again from the starting point.
Care of 100% acorn-fed Iberian ham
A product of this quality deserves care at the same level when it comes to maintaining it. It is important that 100% Iberian-breed ham remains 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 the most important thing is its maximum quality. And its price? The best on the market, because it comes directly from the producer, from the best producers, the ones we work with.
Do you want to treat yourself? Do you want to give an unforgettable gift? 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, which determine the provenance 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 northern territory of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and cebo de campo hams (green label).
D.O. Guijuelo:
Iberian ham from Guijuelo 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 best known ham. Salamanca ham is a quality ham. The breed percentage usually predominates: 100%, 75%, 50% Iberian, and among them, cebo ham. Iberian ham from Guijuelo 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 produced in the Extremaduran dehesa. The Extremadura Designation of Origin ham 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 produced in the municipalities within the Sierra de Aracena Natural Park.
Only hams under the Jabugo Designation of Origin are those that come from 100% Iberian pigs raised free-range.
All hams from certified pigs come from animals that live free-range and in ideal conditions for producing an excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!