Red Label Jamon Iberico 4.2kg (Available from 12th of June)

$ 588.00

Spanish Deli sells entire legs of Spanish cured ham.  Jamon Iberico!  Pata Negra!  The real deal!

  Distinctive taste due to natural feeding on acorns (bellotas), pasture and cereals.
  The RED label Jamon from Beher is an excellent quality jamon, but unlike the BLACK and GOLD label varieties, the iberian pigs have not had as much time gorging on the acorns (Bellotas) before being cured.  Their diet has a higher proportion of pasture and cereals.
  Accordingly, this is a “Jamon Iberico de Recebo
  Produced by Beher, the leading producer from Guijuelo, Salamanca
  Cured for 26 to 36 months, with a firm texture that can be sliced paper-thin
  Sourced from free-range, pure-bred pigs
  Small boneless hams that can be stored in the refrigerator
  Vacuum-packed and fresh from Spain
  $140 per kg

*  Our jamones are boneless in accordance with Australian Import requirements.  This also means you are paying only for 100% meat!

CARACTERÍSTICAS
Piezas obtenidas de las extremidades anteriores del cerdo ibérico, engordado en montanera (dehesa natural de encina y alcornoque) hasta alcanzar unos 170 Kg. Resultado de un esmerado cuidado natural de entre 24 y 36 meses, dan como resultado piezas finas con una grasa externa de tonos dorados que denotan su alimentación natural con bellotas.

FICHA DE CATA
Suave al corte, presentan una carne roja con vetas de grasa nacarada, que desprenden un “flavor” (aroma característico) que en boca tiende al dulce, dejando un ligero retrogusto, indicativo de su permanencia en bodegas naturales. Un placer en todos los sentidos


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SKU: BEHERJAMONRED4.2 Category:

Description

Spain´s most awarded Jamon!

“JAMON IBERICO DE RECEBO”

This jamon is sourced from the pure bred iberian pig.  The beauty of this boneless ham is that you can keep it in the refrigerator and pull it out when needed.  As they are cured, these hams will last for months.

Produced by Beher in Guijuelo Spain, their jamon is known worldwide for its consistent top quality.  Beher produces “the most awarded Jamon in the world”

You cannot help but close your eyes when you slowly melt the fat with the warmth of your mouth and savor the rich, nutty and salty flavors. Even better – due to it’s acorn diet, Iberico Ham is very high in monounsaturated fats which is supposed to lower your LDL cholesterol and raise HDL cholesterol.  That’s a good thing!

Cured for over two years, thin slices of this delectable ham glisten with beneficial fats that are the key to its profound, complex flavor.

Beher use only 100% genetically pure bred Ibérico pigs that live their entire lives roaming the countryside of Spain.

Other producers may cross breed Ibérico pigs with other breeds to increase the litter size and raw meat production. Beher prefer to use only 100% pure Ibérico even though it’s more expensive.

The hams come from an ancient breed of pig, Cerdo Ibérico, which has been roaming the woodland meadows of western Spain feeding on acorns for thousands of years. Jamón Ibérico de Bellota is the pride of Spain, and Spaniards consume the vast majority of the limited number of hams produced in their own country.

Each fall, a traditional group of breeders sets aside a select group of young pigs, allowing them to roam the dehesa woodlands. There they feast upon acorns which are falling in abundance from the holm oak and cork trees. They feast on these ‘bellotas’ (Spanish for acorn) themselves, putting on at least two pounds of weight each day!

These genetically unique animals produce Jamón Ibérico de Bellota hams that are marbled with rich golden fat infused with the flavor of the sweet bellota acorns. Remarkably, a good portion of which is mono-unsaturated, similar to healthy olive oil. Sliced paper-thin, it glistens at room temperature and provides an inimitable rich nutty flavor and tender texture.

Additional information

Weight 4.2 kg
Ingredients

Iberian ham, salt, sugar, antioxidants: E-331iii, E-301; preservatives: E-252.

1 review for Red Label Jamon Iberico 4.2kg (Available from 12th of June)

  1. CARACTERÍSTICAS
    Resultado de la selección de las mejores piezas que forman una serie limitada, numerada según la añada. Pieza obtenida de las extremidades posteriores del Cerdo Ibérico, engordado en montanera (dehesa natural de encina y alcornoque) hasta alcanzar los 170 Kg. Con cuidado esmero se curan de forma natural entre 30 a 36 meses, dando como resultado una pieza larga y estilizada (80-90 cm.) de caña fina y una grasa externa de tonos dorados que denotan su alimentación natural con bellotas

    FICHA DE CATA
    Suave al corte y rojizo (cereza) a la vista con infiltraciones de grasa, nuestras piezas desprenden un “flavor” (aroma característico) que en boca tiende al dulce y deja como resto un retrogusto de suave rancidez, propio de su permanencia en bodegas naturales. Un placer en todos los sentidos.

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