Home>Iberian acorn ham with Guijuelo and Jabugo´s Guarantee of Origin>Iberian ham of acorn from Guijuelo

Iberian ham of acorn from Guijuelo

Iberian acorn ham from Guijuelo.

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199,00 € / unit (tax incl.)

• Price/kg: 28,40 € / kg
• Origin: Guijuelo
• Brand: Chacinerías Salmantinas
• Curing time: 30 - 36 months of curation
• Quality: Acorn ham (bellota)

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Presentation : Full leg / Full shoulder Ready to cut Vacuum packed, no waste Vacuum packed.

Weight : Iberian ham 7 kg. aprox.

Reference :

Quantity :

	Buy as a gift   Buy as a gift
	Weight   Iberian ham 7 kg. aprox.
	Presentation   Full leg / Full shoulder   Ready to cut   Vacuum packed.   Vacuum packed, no waste

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Other Iberian Hams

Guijuelo´s Guarantee of Origin (Denominación de Origen D.O.)

Guijuelo´s Guarantee of Origin was created in 1984 and it guarantees the quality of cured ham and shoulders of Iberian pigs fed with acorn, cebo (feeding stuffs) or recebo (acorn plus feeding stuffs) and which are dried up and cured in Guijuelo´s sourranding (Salamanca).

Iberian pigs that are fed exclusively with acorn are raised in the montaneras until they are slaughtered. In this way the product obtains is named Iberian acorn cured ham (jamón ibérico de bellota). Pigs raised in pig farms are fed with feeding stuffs controlled by the Regulatory Council. These pigs are denominated Recebo Iberian cured ham (jamón ibérico de recebo) if they were initially fed with acorn and it is denominated Cebo Iberian cured ham (jamón ibérico de cebo) if pigs have only been fed feeding stuffs.

How to cut the Iberian cured ham

- Whole cured ham legs should be cut using a cured ham cutting support to facilitate the cut of thin slices.

- To cut the cured ham correctly two different knives are needed: a short and strong knife to cut the rind and the rancid parts, and a long and thin one (Iberian cured ham knife) used only to cut the slices.

- The cut should be done in a very straight line avoiding curves to obtain short and thin slices.

- These thin slices of Iberian cured ham must never have rind or rancid parts but, on the other hand, it is necessary to leave the fat parts in the slices as it increases the cured ham taste in the mouth.

- It is important to remember that for the best conservation of your cured ham, once the cutting is finished , some thin slices of fat without rind or rancid part should be placed on top of the cut part. The fat should cover all the cut part as this will guarantee the conservation of the cured ham longer and it will avoid it to get dry.

- It makes no difference to start cutting the cured ham from the hoof upwards or downwards. The flavour of the cured ham will depend on the quality and the curing. If the thinner part of the cured ham leg (called contramasa) is juicy, it is possible to start cutting the cured ham from the masa (thicker part), if this is not the case, the part that is completely cured should be cut first.

- It is important to remember that fat in cured ham guarantees the good quality of the product, as it means that the cured ham is succulent and it has filtrated well the fat into the muscle. Acorn Iberian cured ham is different from others because its fat , maybe in excess for some, which is an indication of the excellent quality of the ham.

Iberian ham certificated

All our cured ham legs and Iberian shoulder blade have the CALICER certificate of quality which guarantees that the products are 100% Iberian..

If you would like to consult any other information about this quality certificate you could visit CALICER’s web page at www.calicer.com