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Iberian Acorn-fed Iberian Shoulder, with 24-28 months of curing. The Paletilla Ibérica de Bellota Maldonado, has a powerful aroma and excellent flavor in the mouth. With an artisan elaboration process that Manuel Maldonado always carries out in the service of excellence. When cut, this shoulder has a red meat with streaks of shiny, soft and fluid fat, providing an unparalleled explosion of flavors. Black label, a sign of the highest distinction among Spanish Iberian hams, a 100% Spanish gourmet delicatessen product
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The flavor of a 100% Iberian breed ham is characterized by its high level of oleic acid and its high level of unsaturated fats that provide that characteristic flavor. And which is so beneficial for our organism, Omega 3 and 6
Within these factors, the better the feed, the origin of the Iberian breed and the type of breeding, the better the quality of the ham. When it comes to consuming one ham or another, especially if we compare them, the breed and whether it has been fed on acorns, pasture or even fruit will stand out over white breed hams that have been fed on feed. This is not to say that the quality of the ham is better than that of white hams
That does not mean that you have to buy an Iberian ham, if you have a tighter budget you can find Serrano hams that have an exquisite flavor and texture. It is not necessary to buy an Iberian ham, if you have a tighter budget you can find Serrano hams that have an exquisite flavor and texture
Datasheet: Breeding and Feeding: The Paletilla Ibérica de Bellota Maldonado comes from purebred Iberian pigs, raised in freedom and with great care in the company's own pastures in Alburquerque, Badajoz (Extremadura). Feeding during the mountain period based on acorns and outside this period, based on herbs and roots from La Dehesa. Breeding and Feeding of the animal totally and certified by independent certification bodies. Breeding and Feeding of the animal totally and certified by independent certification bodies
Making Limited production. Elaboration totally handmade according to the ancestral techniques. This small production allows this product, Manuel Maldonado, and his team, to put all their knowledge and care in each piece produced, resulting in a final product of excellent quality. They have a small production capacity, which allows them to put all their knowledge and care in each piece produced, resulting in a final product of excellent quality
Quality Manuel Maldonado transmits to the product all his passion for the world of pure Iberian pork, using the totally artisanal process and technology always at the service of gastronomic excellence. Undoubtedly, it is the best ham in the world
Production Area: Alburquerque, Badajoz (Extremadura). Performing Area: Alburquerque, Badajoz (Extremadura)
Qualitative/quantitative composition: Ingredients: 100 % pure acorn-fed Iberian pork, salt. Salt
Organoleptic characteristics: Characteristic pink to purple-red color and appearance when cut with fat infiltrated in the muscle mass. SMELL AND FLAVOR: meat of delicate flavor, little salty or sweet. Pleasant aroma and characteristic of the area influenced by its special climate of very cold in winter and very hot in summer TEXTURE: little fibrous. FAT: shiny, white-pinkish-yellowish color, aromatic and pleasant flavor, the consistency varies according to the percentage of acorn feeding
Nutritional value: CARBON HYDRATES: 0 %. PROTEIN: 28.5 %. FAT: 14.5 %. Kcal-Kjul: 242 Kcal./ 1012 Kjul
Physical, chemical and microbiological characteristics: Very balanced food with respect to its composition. It contains monounsaturated fatty acids (oleic, linoleic, palmitic and stearic) -called good fats-, in a higher proportion than other meats. Fatty acids (oleic, linoleic, palmitic and stearic) -called good fats-, in a higher proportion than other meats
Expiration date: It has no expiration date, but it is recommended to be consumed no more than 6 months from the time of sale. It has no expiration date, but it is recommended to be consumed no more than 6 months from the time of sale
Storage conditions: Dry and cool place (between 10º and 20º) and preferably hung. Once cut, it should be consumed immediately or wrapped in waxed paper or cling film to avoid contact with air. In any case, it is advisable to cut only what is going to be consumed. It has a consumption period of approximately 3 months once it is cut, but it is advisable to consume it within 15-20 days
Labeling: Black ham band. Identification booklet of Pure Acorn-fed Iberian Pork Ham, along with two wooden acorns. In the Labeling: Ham band, black in color
At Made in Spain Gourmet we always recommend pairing it with premium cava. It is a perfect combination of our gourmet concept. Also with sourdough bread, or crackers, and a little extra virgin olive oil on top of the bread or crackers, it is very good
If you are interested in buying a Spanish ham, Made in Spain Gourmet is the best store for Spanish gourmet products, because it also offers the best and most select Iberian hams from Etiqueta negra
With free shipping all over Europe. With free shipping all over Europe
How we select the hams in Made in Spain Gourmet How we select the hams in Made in Spain Gourmet Selecting only black label Iberian hams guarantees you the most unique product unique to Spanish gastronomy. and although the other categories offer good products, nothing can compare to an acorn-fed Iberian ham. The ham is sourced from the best hams in the world
Ham is obtained from the back of the pig, the hind legs, which weigh approximately 7 to 8.5 kg. Although sometimes you can find hams weighing up to 10 kg. With a bone to fat ratio of 50%
There are and 2 types of ham, of Iberian origin and the one that comes from a white pig.We only offer the one that is 100% Iberian origin. The conditioning factor of breed is the one that will determine other key aspects that will differentiate one ham from another. These aspects are: the animal's diet, the curing time and the environment in which it has been raised, i.e. whether it has lived in captivity or in the wild. The breed is the determining factor for other key aspects that will differentiate one ham from another
Characteristics of 100% acorn-fed Iberian ham It is very important to know the geographical location, feeding, certification, curing and breeding of Iberian ham to recognize it as such. Iberian ham is considered to be 100% acorn-fed Iberian ham is considered to hams of Iberian breed that have been raised and cured in the Iberian Peninsula, (in Spain and Portugal). And only these. For this reason, the certification issued by the Spanish Ministry of Agriculture is very important, and it guarantees the traceability of the animal, the purity of the breed, the food it has been fed and the type of breeding it has had. The certification is shown with a plastic label, vitola or seal, around the hoof and depending on the color, it is one type of Iberian ham or another. In our case, the black label is the one that gives the greatest distinction
The feed in the 100% Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns. The 100% Iberian pigs that we have in Made in Spain Gourmet have been fed only with natural feed, natural pasture and acorns
The 100% Iberian breed pigs are raised in freedom, during the montanera, the fattening period. Where they can reach up to 180 kilos. This freedom gives them a relaxation and a unique quality of life, which is noticeable in the quality of the meat
The curing of a ham determines only the size of the leg and also its percentage of fat. The curing of a ham determines only the size of the leg and also its percentage of fat
A 100% Iberian-breed ham is usually cured for a minimum of 36 months, although it can reach 48 months. Patience offers customers a spectacular end product. Prefermentation
Recommendation: Do not buy hams that are not certified, because you do not know their origin. In Made in Spain Gourmet, there are only certified hams, with the black label, the highest distinction
Black label: 100% Iberian breed ham : Black label Iberian ham is that which has the vitola of black color. This label indicates that the ham's breed is 100% Iberian and that it has been fed on acorns and natural pastures, as well as living in the wild. It is undoubtedly the most expensive and highly prized ham. It can be cured for more than 48 months, a real jewel. Iberian ham
Remaining labels: red, green and white (where the pork is of lower quality.) The Red, green and white ham
The Iberico Pata Negra is a 100% Iberian ham. It has not undergone crossbreeding with other pig breeds. The genetics of the Iberian breed means that as it is a ham obtained from purebred pigs, it has a higher content of unsaturated fats and higher oleic acid than other hams, characteristics that make it very healthy
At first glance it is a fattier ham than the rest, its texture when cut is consistent. It has a darker color and veining when cut, which stands out to the eye. Its flavor is very characteristic and it is more cured than the rest of Iberian hams. Its flavor leaves a pleasant taste on the palate that lasts for a while
How to slice 100% acorn-fed Iberian ham
We know that slicing pata negra ham is not at all easy, but we are going to give you a few small guidelines so that you can slice pata negra ham to perfection
First and foremost, before starting, we must take into account the utensils to be used:
Boning knife: 20 or 30 cm long, wide-bladed boning knife. Essential for cleaning and boning ham.
Boning knife
Ham knife: essential for slicing pata negra ham.
Ham knife: essential for slicing pata negra ham
Puntilla knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham.
Puntilla knife: about 8-12 cm with a narrow blade, used to mark and separate the bones of the ham
Jamonero: utensil where the pata negra ham is placed. It can be rotating or static.
Ham holder
Ham slicing
Cutting the ham
1. Initial cut: start cutting the ham by placing the black hoof facing upwards. 2
2. Clean the ham: this means cutting the outer layer as much as we want to consume at that moment. It is advisable to clean both sides of the ham as you cut it so that it does not dry out. 3
3. Save slices of fat: these slices of bacon should be saved for later preservation and to prevent oxidation. 4
4. Slicing: it is important to cut ham always parallel to the central axis of the ham that goes from the hoof to the tip. Always towards us and be careful not to cut yourself. 5
5. Separate the bone: with a boning knife, separate the meat from the bone on both sides. Afterwards, it will come off without any effort
6. Turn over: turn the ham over when we cannot manage to cut slices of adequate dimensions with a horizontal and flat cut. This is indicated by the femur, patella and tibia bones of the ham
7. Repeat the same procedure from the starting point. 7
Maintenance of 100% acorn-fed Iberian ham Ham maintenance A product of this quality is a product of the highest quality
A product of this quality, we must take care to maintain it at the level it deserves. It is important that 100% Iberian-breed ham remains juicy and in optimal conditions for its enjoyment
It is essential to cover the ham already opened with the bacon or pieces of fat previously cut. In this way, it will not dry out or oxidize
Why 100% ham is the only choice at Made in Spain Gourmet Why 100% ham is the only choice at Made in Spain Gourmet
If you are looking for a pure acorn-fed Iberian ham, it is because you are a demanding consumer, and you know you want the best. An exclusive product where the most important thing is its maximum quality. And its price, the best on the market because it comes directly from the producer, from the best, who are the ones we work with
Do you want to treat yourself? Do you want to make a gift to remember? Or simply enjoy life as you deserve
Made in Spain Gourmet is your home, your online gourmet store for Spanish products.
Made in Spain Gourmet is your home, your online gourmet store for Spanish products
Denominations of Origin of 100% Iberian Ham
There are 4 Denominations of Origin in Spain, which determine the origin of the 100% Iberian breed pigs. that guarantee a standard of quality and protect and promote its brand.
The Denomination of Origin of the 100% Iberian breed of ham
The certificate of Iberian breed is only given in Spain, we can distinguish 4 denominations of Origin of Iberian ham which are:
D.O Valle de Los Pedroches:
Iberian ham from the Pedroches Valley is regulated by the Pedroches Denomination of Origin, which covers the northern territory of the province of Córdoba. It certifies only 100% Iberian acorn-fed hams (black label), acorn-fed hams (red label) and field-fed hams (green label).
Iberian ham from the Pedroches Valley, which covers the northern territory of the province of Cordoba
D.O. de Guijuelo: Guijuelo Iberian ham is certified by the Guijuelo denomination of origin, located in the municipality of Guijuelo, Salamanca. Of all the designations of origin, it is the most commercial and well-known ham. Salamanca ham is a quality ham. The predominant breed is usually 100%, 75%, 50% Iberian and among them is the cebo ham. The Iberian ham from Guijuelo was the first Denomination of Origin of Iberian ham that was created in Spain. Iberian ham from Guijuelo was the first Denomination of Origin of Iberian ham that was created in Spain
D.O. Dehesa de Extremadura: Iberian ham from Extremadura is an excellent ham. For many it is considered the best Iberian ham in Spain. It is produced in the Extremadura pasture. The Extremadura denomination of origin ham uses only Iberian pigs with a breed of 75% and 100%. All the pigs used in the production of Extremadura ham are of the same breed as the Iberian pigs
All Extremadura Denomination of Origin pigs are free-range. For that reason, we will only find black label, red label and green label hams.
D.O. of Jabugo: Jabugo is synonymous with Iberian ham. The Jabugo designation of origin is located in the municipality of Jabugo, An excellent Huelva ham. This designation of origin protects, regulates and certifies all Iberian hams that have been produced in the municipalities that are located within the natural park of Sierra Aracena. Jabugo is synonymous with the Iberian ham that has been produced in the municipalities that are located within the natural park of Sierra Aracena. Jabugo is the name given to all hams from Huelva
Only hams that come from 100% Iberian pigs that have been reared in the wild are considered to be Jabugo Denomination of Origin hams. All hams that come from 100% Iberian pigs that have been reared in the wild are considered to be Jabugo Denomination of Origin hams
All hams from certified pigs live in freedom and in ideal conditions to produce an excellent Iberian ham. All hams from certified pigs live in freedom and in ideal conditions to produce an excellent Iberian ham
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