Product: Iberian Ham
Origin: Spain, Small town called Encinasola in the province of Huelva
Ingredients: Iberian pork meat, sea salt,
antioxidant E-301 (Sodium ascorbate), acidity regulator
E-331 (iii) (Trisodium citrate), preservative E-252 (Potassium
nitrate).
Keep in a cool, dry place.
Allergens: Iberian acorn-fed ham containing meat and salt, along with
acidity regulator E331 and preservatives E252 and E250, generally
does not contain common allergens.
Average nutritional information per 100 grams of Iberian ham:
Energy value: 1577 kJ / 379 kcal
Fats: 27 g
Of which, saturated fatty acids: 10 g
Carbohydrates: 0 g
Of which, sugars: 0 g
Proteins: 34 g
Salt: 4.9 g
This information shows that acorn-fed Iberian ham is a high-protein and high-fat food,
with a significant amount of saturated fatty acids and salt.
Quantitative Ingredient Declaration (QID):
For acorn-fed Iberian ham (meat, salt, E331, E252, E250), the typical quantitative ingredient declaration (QID) is as follows:
Iberian pork meat: Represents the main ingredient, generally in a quantity close to 100%, although it is common for labels not to express it quantitatively because it is implicit that the ham is the main component.
Salt: An essential ingredient in curing, although the exact amount may vary, it is generally between 2% and 5% of the total weight.
Acidity regulator E331: Although used in smaller amounts, its specific percentage is generally low and is not usually detailed quantitatively.
Preservatives E252 and E250: Also used in small amounts, usually less than 1%.
Iberian Certification:
Certificate issued by "Certicalidad," an entity responsible for product conformity certification.
Entity and Certification: The certification is granted by "Certicalidad" (Certification Entity) and certifies the conformity of products with the corresponding standards.
Company Name: JUAN CARLOS LUNA INFANTE
Address: C/ Jerez nº 1, 21390 Encinasola (Huelva), Spain.
Certification Details:
Product Scope: The certification covers activities related to the production (maturation), processing, labeling, and marketing of Iberian ham, shoulder, and loin.
Products: The included products are ham, shoulder, and loin, specifically from the Bellota, Field Bait, and Bait varieties, all 100% Iberian.
Presentation: The products are presented as whole pieces, boneless, or sliced.
Certification Dates:
Effective Date: 27/10/2023
Modification Date: 27/10/2023
Valid Until: 26/10/2026
Certification Number: IB121390001 Rev. 1 (modifies and cancels the previous certificate No. 12139000120221230).
Signature: The document is signed by Francisco Caballero Morgado, Manager of Certicalidad, S.L.
This certificate confirms that the company complies with the required standards for the production and marketing of Iberian products, ensuring their conformity with quality standards.
The reserve black hoof ham is one of the most appreciated products in Spanish gastronomy. It is a ham from Iberian pigs fed on acorns and cereals, cured for at least 15 months in natural cellars. The result is a piece of approximately 8 kg, with intensely red meat, infiltrated with golden and shiny fat.
To the palate, the reserve black hoof ham offers a tender and juicy texture, with an intense and balanced flavor, combining sweet, salty, and smoky notes. The nuances of the ham depend on the breed of the pig, its diet, the climate, and the curing time, making each piece unique and unrepeatable.
The reserve black hoof ham is a healthy food, rich in proteins, iron, zinc, and B vitamins. It also contains oleic acid, which helps reduce bad cholesterol and increase good cholesterol. To enjoy its full aroma and flavor, it is recommended to hand-cut the ham into thin and uniform slices and serve it at room temperature.
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