Jamon Iberico

Jamon Iberico de Bellota: the jewel of Spanish cuisine!

 (… and we can deliver it to your door!)

Spain regards its famous cured ham as a cultural icon  – it’s amazing flavour is enjoyed in homes and tapas bars by locals and Aussie tourists alike.  The special “umami” taste arises from the Iberico breed of pig and the curing process based on traditions going back thousands of years.

Features of a great Jamon Iberico de Bellota:

Colour, flavour & aroma: The color of the jamon varies from rosy pink to purplish red. It has a soft texture and marbled fat. The combination of its delicate flavor and intense aroma makes this delicacy an indispensable product in the diet of any foodie.

The fat: Their genetics allow the pigs to store fat in their muscular tissue, providing the oily texture and intense flavour unique to Ibérico ham. The fat is shiny, smooth and soft to the touch.

Origin and purity: 100% Ibérico pigs are originally from the Iberian Peninsula and are sourced from a genetically pure race of pigs

The hoof of the iberico pig: It is usually black, which is why it is known as “Pata Negra” (“Black Hoof”).

What exactly IS the Jamon Iberico de Bellota:

Jamon can only be officially classed as the highest grade Jamón 100% ibérico de Bellota if it is sourced from pure-bred Ibérico pigs and fed with acorns (bellota = acorns) in a pasture without additional fodder. It is the only ham that can legally be called “Pata Negra” and the production of these hams is very limited.  The pigs’ diets are strictly controlled and it is this diet consisting mainly of acorns that infuses the unique taste through the cured meat.

Spanish Deli obeys all Australian importing requirements and express freights Jamon from Spain in chilled conditions.  One such requirement is that the bone must be removed before importation, which is actually a convenience since slicing directly from an entire boneless cured ham is an easy way to enjoy Jamón Ibérico de Bellota.  It’s easier to carve and you pay for meat and no bone.