Brand: Francisco Martín

Breed: Iberian

Diet: Bellota Top quality: pig fed exclusively on acorns (more)

Curing: 36 months minimum.

Origin: Guijuelo, Salamanca

Cut: Hind leg

Processing: Ham from Iberian pigs reared on the open range on a diet of acorns during the fattening period (montanera). Artisanal processing by small producers in Guijuelo (Salamanca province), selected by IberGour.
Ingredients: Ham from bellota-grade Iberian pigs, salt and preservatives (E-252, E-250).

Production: Mountain-raised Iberian hogs with a race purity from 75% to 100%.

Taste note: Cutting reveals a deep rosy-to-purplish-red colour with marbling fat in the flesh. The aroma is deep and clean with balsamic nuances. To the palette the texture is delicate with a lush, lasting aroma, juicy and velvety. Sweet taste with a hint of salt and smooth, tender consistency. The yellowish-white fat is oily, aromatic and pleasant-tasting. Never rancid.

Outer appearance: Elongated silhouette with the typical V shape known as the Serrano cut. Slender black hoof. Covered with white, dark bluish-grey or purple fungal growth (mould). The flesh is firm and slightly oily to the touch.

Storing & expiry date: It depends on the format. See "Presentation".

Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

Bone-in

We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

The ham in its cloth casing

Boneless +£9.13

We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

Keep it in the refrigerator.
Expires 6 months after delivery.
Once a piece is unwrapped it should be consumed within 2 weeks.
Bones are included for making broth and in cooking.

Vacuum boned ham, with bones

Sliced

We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

Keep in the refrigerator.
Expires 6 months after delivery.
Once a pack has been opened, consume it within 2-3 days.
Bones are included for making broth and cooking.

We can slice the ham by machine (+£29.93) or with a knife (+£64.49).

Sliced ham, with bones

La vitola roja en la pezuña de estos jamones indica que han sido otorgados con la Calidad Bellota, la calidad más alta de la D.O. Guijuelo.

El marcaje de los cerdos y la certificación de la pureza de la raza porcina, la supervisión de la alimentación (a base de bellota), los controles en el sacrificio, de la salazón y de los tiempos de secado, son la mejor garantía de la calidad de estos jamones.

La tradición jamonera de Guijuelo se remonta al siglo XVI, siendo en la actualidad la región que más piezas pone a la venta de toda España.

La comarca de Guijuelo tiene una altitud media de 1.000 m. Los inviernos prolongados facilitan el secado natural de las piezas, mientras que los suaves veranos dan lugar a que se produzca el sudado, fenómeno de vital importancia ya que la grasa se infiltra entre las porciones musculares ocasionando el veteado típico. La humedad y la flora ambiental también son factores que intervienen en el proceso de curación del jamón, de 2 años de duración aproximadamente.

Más información sobre el jamón de Guijuelo »