Sliced 100% acorn-fed Iberian ham, Maldonado, Premium Edition
The flavor of a 100% Iberian-breed ham is characterized by its high level of oleic acid and its high unsaturated fat content, which provide that distinctive taste. It is also highly beneficial for our bodies, thanks to Omega 3 and 6.
Among these factors, the better the feeding, Iberian-breed origin and type of rearing, the higher the quality of the ham. When choosing one ham over another, especially when comparing them, the breed will stand out, as will whether it has been fed on acorns, pasture or even fruit, compared with white-breed hams fed on feed.
This does not mean you have to buy an Iberian ham; if you have a tighter budget, you can find serrano hams with exquisite flavor and texture.
Technical sheet:
Rearing and Feeding: Maldonado ham comes from purebred Iberian pigs, raised free-range and with the utmost care 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 La Dehesa. The animal’s rearing and feeding are fully certified by independent certification bodies.
Production: Limited production. Fully artisanal production using ancestral techniques. This small production allows Manuel Maldonado and his team to devote all their knowledge and care to each piece produced, resulting in a final product of excellent quality.
Quality: Manuel Maldonado conveys all his passion for the world of pure Iberian pork into the product, using a fully artisanal process with 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, sugar, acidity regulator (E-331iii), preservatives (E-252, E-250) and antioxidant (E-301).
Organoleptic characteristics: Characteristic color ranging from pink to purplish red, with fat infiltrated in the muscle mass visible when sliced. AROMA AND FLAVOR: delicately flavored meat, lightly salted or sweet. Pleasant aroma characteristic of the area, influenced by its special climate of very cold winters and very hot summers. TEXTURE: low in fiber. FAT: shiny, whitish-pink-yellowish in color, aromatic and pleasant tasting; its consistency varies according to the percentage of acorn feeding.
Nutritional value: CARBOHYDRATES: 0%. PROTEIN: 28.5%. FAT: 14.5%. Kcal-Kjul.: 242 Kcal./ 1012 Kjul
Physical, chemical and microbiological characteristics: A very balanced food in terms of its composition. It contains monounsaturated fatty acids (oleic, linoleic, palmitic and stearic)—known as good fats—in a higher proportion than other meats.
Expiration date: It has no expiration 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) and 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 slice only what is going to be consumed. It has an approximate consumption period of 3 months once cutting has begun, but it is best consumed 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, topped with a little extra virgin olive oil on the bread or crackers.
If you are interested in buying a Spanish ham, Made in Spain Gourmet is the best shop 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 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: one of Iberian origin and one that comes from a white pig. We only offer ham that is 100% Iberian in origin.
The factor of 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 free-range.
Characteristics of 100% acorn-fed Iberian ham
It is very important to know the geographic origin, feeding, 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. For this reason, certification issued by Spain’s Ministry of Agriculture is very important, as it guarantees the animal’s traceability, breed purity, the diet it received and the type of rearing it had. Certification is shown with a plastic label, band or seal around the hoof, whose color 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 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 of a ham is determined solely by 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 ham with a black band. This mark indicates that the ham’s breed is 100% Iberian and that it has been fed on acorns and natural pasture, as well as living free-range. It is undoubtedly the most expensive and most 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 Iberian ham. It has not been crossbred with other pig breeds. The genetics of the Iberian breed itself 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; its texture when sliced is firm. 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 carve 100% acorn-fed Iberian ham
We know that carving pata negra ham is not at all easy, but we are going to give you a few guidelines so you can carve 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: essential 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 stand: utensil where the pata negra ham is placed. It may be rotating or static.
Carving the ham
1. Initial cut: we will start carving the ham by placing the black hoof facing upward.
2. Cleaning 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 carve 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. Slicing: 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 toward ourselves and carefully so as not to cut ourselves.
5. Separate the bone: with a boning knife, we should separate the meat from the bone on both sides. Afterwards, it will come away easily.
6. Turn it over: we will turn the ham over when we can no longer cut 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 again from the initial point.
Care of 100% acorn-fed Iberian ham
A product of this quality deserves the proper level of care when preserving 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. 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 ultimate quality matters most. And the price? The best on the market, because it comes directly from the producer, among the very best, which are the ones we work with.
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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 issued 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:
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. For many, it is considered the best Iberian ham in Spain. It is produced in the Extremaduran dehesa. Ham under 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, 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, excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all Iberian hams produced in the municipalities located within the Sierra de Aracena Natural Park.
Only hams under the Jabugo Designation of Origin are considered as such when they come from 100% Iberian pigs raised free-range.
All hams from certified pigs come from animals that live free-range and in ideal conditions to produce an excellent Iberian ham.
We deliver it to your home, and all you have to do is enjoy it!