Señorío de Montanera organic 100% Iberian acorn-fed ham comes from organic farming and livestock practices based on 100% natural resources that help preserve the environment.
The organic 100% Iberian pigs are raised on dehesas certified as organic farms, where they are fed natural, organic feed before entering the montanera season, when they consume only acorns and the natural resources of the dehesa. Its production is 100% natural, with no artificial additives or preservatives, requiring far more meticulous and artisanal care than traditional Iberian products. Long ageing in natural cellars carved into the rock achieves a slow, unhurried curing process, refining the nuances of its aroma and flavour.
When sliced, its colour is slightly darker as a result of the absence of nitrites in its production. Its flavour is smooth and natural, with a perfect balance between savoury and sweet (never salty), full of nuances that evoke the purest dehesa of Extremadura.
The piece bears three different seals: the one corresponding to the Iberian quality standard, identifying the piece as 100% Iberian breed acorn-fed ham; Señorío de Montanera’s own seal to control its traceability; and a third seal with the European Union certified organic food logo.
Presented in an exclusively designed gift box.
Gluten-free product, lactose-free and free from dairy derivatives.
100% Iberian acorn-fed ham
The ultimate expression of pure Iberian ham
Its production methods and processes are purely artisanal and are based on know-how passed down from generation to generation. Slow maturation, for more than four years in the silence of natural cellars and drying rooms, gives it an exquisite aroma and flavour that distinguish it as one of the finest acorn-fed Iberian hams.
Each Señorío de Montanera acorn-fed Iberian ham has unique qualities that make it an exclusive and inimitable product. A gourmet product that delights the most discerning palates.
Traceability
Trust and safety
This is possible thanks to one of our company’s distinguishing values: traceability. Señorío de Montanera guarantees control of the entire production chain, from the rearing of the Iberian pig on the dehesa to the preparation of the final product (hams, shoulders, cured sausages and meats). 100% Iberian acorn-fed products are exclusive and limited, subject to the montanera period, from November to March, when Iberian pigs live freely on the dehesa and feed exclusively on acorns and natural grasses.
Technical sheet:
Ingredients: 100% Iberian acorn-fed ham, salt.
Special storage conditions: Store in a cool, dry place at room temperature. Instructions for use: Secure the piece in a ham stand so that the outer side 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: Dry, cool place (between 10º and 20º), preferably hanging. Once cut, it should be consumed 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. It has an approximate consumption period of 3 months once cutting has begun, but it is best consumed within 15-20 days.
Average nutritional value per 100g
- ENERGY VALUE/ ENERGY 1.349kJ/331kcal
- FAT/ FAT 21,1g Of which 7,16g monounsaturated 12,48g polyunsaturated 1,46g CARBOHYDRATES 0,9g Of which sugars
- PROTEIN 34.3g
- Salt: 4,5g
Labelling: 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, marbled red colour, while the fat is almost transparent.
Warm and deep on the nose, with notes of nuts.
On the palate, it has a smooth, juicy texture with no rough edges.
Intense and rounded flavour, slightly salty with sweet hints, qualities achieved thanks to the levels of oleic acid provided by the acorn and the pure Iberian breed. The fat melts in the mouth and floods the palate with the purest flavours of the Dehesa of Extremadura.
Characteristics of 100% Iberian acorn-fed ham
It is very important to know the geographical location, feeding, certification, curing and rearing of Iberian ham in order to recognise 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. This is why certification issued by Spain’s Ministry of Agriculture is so important, as it guarantees the traceability of the animal, the purity of the breed, the feed it has received and the type of rearing it has had. Certification is shown with a plastic label, band or seal around the hoof; depending on its colour, 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 only natural feed, natural grasses 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. That freedom gives them a unique level of relaxation and 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 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 is 100% Iberian and that it has fed on acorns and natural grasses, 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 100% Iberian-breed ham. It has not been crossed with other pig breeds. The genetics of the Iberian breed mean that, being a ham obtained from pure-breed 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, with a firm texture when sliced. It has a darker colour and marbling when cut, which stands out visually. Its flavour is very distinctive and it is more cured than other Iberian hams. Its flavour leaves a pleasant taste on the palate that lingers for a while.
How to carve 100% Iberian acorn-fed ham
We know that carving Pata Negra ham is not easy, but we will give you a few simple guidelines so you can carve 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, wide-bladed ham boning knife. 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 stand: the utensil where the Pata Negra ham is placed. It may be rotating or static.
Carving the ham
- Initial cut: we will begin carving the ham by placing the black hoof facing upward.
- Clean the ham: this means cutting away the outer layer from the amount we wish 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 to always 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. Afterwards, it will come away easily.
- Turn it over: turn the ham over when you can no longer cut slices of a suitable size 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 a level of care to match 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 pieces of fat or bacon. This way, it will not dry out or oxidise.
Why 100% ham is the only choice at Made in Spain Gourmet
If you are looking for a 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 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 memorable gift? Or simply enjoy life as you deserve?
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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, guaranteeing a quality standard and 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 northern area 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. Ham from Salamanca is a quality ham. The breed percentage usually predominates: 100%, 75%, 50% Iberian, including 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 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, with excellent hams from Huelva. This Designation of Origin protects, regulates and certifies all Iberian hams produced in the municipalities located within the Sierra Aracena Natural Park.
Only hams with the Jabugo Designation of Origin are those that come from 100% Iberian pigs raised free-range.
All certified pigs live free-range and in ideal conditions to produce an excellent Iberian ham.
We deliver it to your home; all you have to do is enjoy it!