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Fermin 48 Month Pre-sliced Ibérico de Bellota (50g) / Jambon ibérique aux glands salé à sec désossé prétranché (50g)

Fermin 48 Month Pre-sliced Ibérico de Bellota (50g) / Jambon ibérique aux glands salé à sec désossé prétranché (50g)

$27.99CAD $26.99CAD
Qty:  
THERMALLY CHALLENGED – PRODUCT REQUIRES ‘SPECIAL CARE’ PACKAGING AND EXPEDITED SHIPPING
Product Code: IB2013
Availability: In Stock

•    Acorn fed, free range from pure bred Spanish Jamón Ibérico de Bellota
•    Aged 4 years
•    Hand carved style
•    CFIA approved


Jamón Ibérico de Bellota is now conveniently available in pre-sliced packages! Ibérico de Bellota, considered the king of hams, is one of the most sought after cured meats in the world. Famous for its nutty rich flavour and its melt-in-your-mouth texture, Ibérico de Bellota, also known as “pata negra” or the “black hoof” hails from western Spain in the Dehesa forests near Salamanca. This three-year-old ham is immensely flavourful and is a prize for any gastronome to taste and enjoy. The most authentic experience is to shave a thin slice of the ruby red meat directly off a cured leg. This special breed of black pigs can be found roaming the forests feeding on the enica acorns as well as wild herbs, grass and flowers. The pigs consume enormous quantities of fallen acorns and gain several pounds a day in the last few months of their lives. They can easily triple in size. The acorns are an important part of their diet as they give the meat a nutty flavour and provide nutritious mono-saturated fats.


Another feature unique to this Ibérico de Bellota is the way in which producer Jamones Fermin slowly cures it. The ham is hung to dry in the mountains in a town called La Alberca. Here the wind, temperature and climate all play a role in the ham’s incomparable taste. A leg of Jamón Ibérico de Bellota is a show stopper at special occassions and is guaranteed to impress any guest. This delicacy can be compared to the finer foods of the world such as Beluga Caviar or Kobe Beef. When slicing, make sure to use a very sharp knife and a sturdy ham holder. It is best to store the jamon in a cool dry place and any occurring molds can be wiped away with a mixture of water and vinegar. 


Size: 50 g
Ingredients: Iberico pork, salt, seasoning (sugar, trisodium citrate, potassium nitrate, sodium nitrite)
Ingrédients: Porc iberique, sel, assaisonnement (sucre, citrate de trisodium, nitrate de sodium, nitrate de potassium)