Iberian ham D.O. Dehesa de Extremadura |
Iberian ham de Bellota Resti |
Jamón Valdefuentes Ibérico de Bellota
24 to 26 months, the pieces range from 6 to 9 kg.
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Iberiam ham Recebo Iberpro
from 18 to 30 months
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Iberiam ham Gran Reserva Duroc from 18 to 20 months |
Iberian ham Reserva Bodega, El Arrellano
They weigh
between 6 1 / 2 and 8 kg. And approximately two years of maturation.
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HOW TO CARVE A HAM
UTENSILS REQUIRED:
- A long, thin, flexible and very sharp knife to cut the slices.
- A wide-blade knife to clean the rind and the outer layer of fat from the ham.
- A cutting board or ham stand to properly hold the ham.
With the wide-blade knife, clean the upper area, carefully removing the rind and outer layer of fat. The sides will be peeled as the ham is cut. Use the long, thin knife to cut the ham lengthwise, from the hoof to the tip. These slices will be narrow, small and very thin; always leave a bit of fat at the outer edge
The cut should be as straight as possible, leaving a smooth cutting surface.
When you reach the pelvic bone, it is time to turn the ham over
Begin cutting the shank by removing the rind and outer layer of fat with the wide-blade knife.
Cut as straight as possible, leaving the cutting surface smooth and without ridges
When you reach the hip bone again, cut much smaller slices around the bone, always making even cuts.
As the pelvic bone appears while moving towards the tip, the ham will become more difficult to cut. Nonetheless try to use all of the meat, even when the slices are very small.
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Iberian shoulder de Bellota |
| Jamones Robledo, Jamón gran reserva Duroc,
with an intense flavor result of the high quality of the animal and its slow and natural healing.
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Ibéricos Sierra de San Pedro, D.O. Dehesa de Extremadura mark of original acorn shoulder. This is obtained from those pigs fed exclusively on acorns and grasses that they find in the fields.
The Sierra de san Pedro which is characterised by its Mediterranean woodland ecosistem.
This habitat is especially notable for the dehesa pasturelands where we rear the Iberian pigs that are subsequently processed in ori installations.
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| Jamones RestiD.o. Dehesa de Extremadura,
the free-grazing Iberico Pig is bred and raised in the Dehesa of Extremadura, a Mediterranean ecosystem, where the abundant ilex and cork trees provide acorns which, together with aromatic herbs, wild flowers and stubble grain, comprise this animal's diet during the ?Montanera?, or fattening stage.
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Iberpro, company of Torrecilla de la Tiesa, hams and Iberian shoulder, and loings
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