Description

Hand Carved Acorn-Fed Iberico Ham

Jamon Iberico de Bellota – Extremadura (Black Label)

Iberico Ham or Jamon Iberico as it is known in Spanish is the hind leg of the animal and is known for its delicate, rich and nuanced flavours. It is the best, of the best! This is why the Jamon is hand carved, to expertly preserve the perfect ratios of silky nutty fats, and rich, complex meat in every slice.

To taste, the Jamon has a nuanced nutty taste which has a hint of smoke and salt. To look at, the Jamon is slightly oily and the fat is soft so the texture will be as though the Jamon melts in the mouth. This Jamon is to be savoured on its own, slowly.

A black label Jamon has been produced from 100% bred Black Iberian pigs with a diet purely consisting of acorns (bellota in Spanish). This Packet is 100 grams of pure bliss.

• Hind Leg – Black Label (Iberico Jamon De Bellota)
• Diet of Pure Acorns to give the famous Black Label Flavour
• Cured for 36 Months Plus
• 100% Organic & Free Range (Minumum of 60 days in the field and in a minimum area of 100m2)
• Each Packet Contains 100gs of Perfect Hand Sliced Iberico Jamon

Instructions

There is an art to ensuring that your hand-sliced Jamon is perfect every time. The vacuum packing process can make the meat harder than if it were freshly sliced from a leg, so an incorrect preparation may result in a poorer experience.

In our experience, it is best to warm the packet with warm tap water up to 60 seconds (in the winter especially). You’re looking for the fats to loosen and start to turn translucent. Dry off the packet and open fully and allow the meat to rest for another 5 – 10 minutes to allow the fats to settle, and the meat to separate naturally.

Now, it is time to enjoy!

Hand Sliced Jamon

This packet contains 100gs of premium, hand-sliced Jamon, which has been painstakingly sliced by experts in Spain.

Why does hand-slicing the Jamon make a difference? Each slice is sliced by hand to ensure that each mouthful contains the perfect ratio of fat to chewy meat. There is no other way to ensure this than an expert slicing a leg by hand.

A secondary benefit is that the hard work has been done. All you need to do is open the packet and enjoy!

Storage

Keep the product in a cool, dry place away from direct sunlight. The Jamon can last for up to 6 months (or as directed by consumption by date on the packet). Consume within 2 weeks once opened. Place Jamon in the fridge once opened.