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Iberico Ham de Bellota Pata Negra
 
 
Iberico Ham de Bellota Pata Negra Details 2Iberico Ham de Bellota Pata Negra Details 2 Iberico Ham de Bellota Pata Negra Details 3Iberico Ham de Bellota Pata Negra Details 3 Iberico Ham de Bellota Pata Negra Details 5Iberico Ham de Bellota Pata Negra Details 5 Iberico Ham de Bellota Pata Negra Details 4Iberico Ham de Bellota Pata Negra Details 4 Iberico Ham de Bellota Pata Negra Details 7Iberico Ham de Bellota Pata Negra Details 7 Iberico Ham de Bellota Pata Negra Details 6Iberico Ham de Bellota Pata Negra Details 6
 
 
 

Iberico Ham de Bellota Pata Negra

  The average weight of ham is 15 lbs. to 17 lbs.
 
  From 100% purebred black Iberian pigs
 
  Iberico ham cured for 24 months
 
  Diet of cereals, acorn and other wild plants
 
  Approximately between 25 and 35 servings
 
  65% harnessing depending on the cut
 
  Reduces bad cholesterol, regulates good cholesterol
 
  Rich in monounsaturated acids and oleic oil
 
  Iberico ham de bellota low in calories
 
  Manufacturer: Ganadería Valle de Los Pedroches
 
  Produced in Córdoba, Spain
 
 
 
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Iberico Ham de Bellota Pata Negra

The Iberico Ham de Bellota Pata Negra is made following a craft tradition maintained for more than 40 years in Sierra Morena, in Los Pedroches Valley, Cordoba, Spain. Covap, the firm devoted to extensive breeding of the Iberian pig in this valley that has one of the best grasslands of Spain, unrivaled source of the best Iberian pigs, provides the best raw material, the guaranty of its origin and control of the final product quality, performing all transformation processes in their own dryers.

The Iberico Ham de Bellota Pata Negra is an exquisite product made from the hind limbs of Iberian pigs reared on the open range with acorns and wild herbs, and sets itself apart from the rest of Spanish hams for its unique texture, slightly salty taste and intense, enjoyable, nuanced flavor. Now within your reach at ham-cheese-wine.com.

The meat of Iberico Ham de Bellota Pata Negra has a delicate, slightly salty flavor and pleasant aroma which makes it one of the best Spanish Iberico hams. The taste varies depending on how much acorn was the pig fed, and the amount of exercise done during the open range grazing time. The Iberico Ham de Bellota Pata Negra is one of the best known hams in the world thanks to its excellent quality and to be protected by the designation of origin Los Pedroches Valley.

The Iberico Ham de Bellota Pata Negra is a handmade product with a quality to delight the most discerning gourmet. The texture of this Spanish COVAP Iberico ham is slightly fibrous, its fat is bright, pinkish-white or yellow extending this coloration from pink to red and purple when cut, with fat infiltration in the muscle mass. Taste varies due to the chemical modifications resulting from the salt concentration during the curing period.

The fat from Iberian pigs fed on acorns contain more than 55% of monounsaturated oleic acid. In Iberico Ham de Bellota Pata Negra these fats have a beneficial effect on health as they foster a notable increase of good cholesterol in the blood (HDL) and reduce levels of bad cholesterol (LDL). Only virgin olive oil has a higher content of oleic acid.

Ingredients: Iberian ham, salt, sugar, acidity regulator (E-331iii), preservatives (E-250, E-252), antioxidant (E-301).
 
 
 
 
 
 
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“Received today for a friend party Saturday. beautiful piece of jamon. this is the best lean and trim piece I ever received over the many few years of acquiring Iberico de Bellota . The Pata Negra was well packaged and the smell in my kitchen after opening it is out of this world. I will definitely Order from you guys in the future. nick mateo . TX”
Nicolas mateo, The woodlands, TX

“I´ve done already several orders so i´d like appreciate the attention, speed and quality you had. I always suggest ham cheese wine for its excellent service. A hug from Newark,”
Rich B.,

   
 
 
 

Tips for consumption, cut and conservation of Iberico Ham de Bellota Pata Negra

The expert advice warns that to cut an Iberico Ham de Bellota Pata Negra, the first things you need to have on the table are appropriate tools: a long, thin, flexible knife, to separate meat off the bone,
 
Iberico Ham de Bellota Pata Negra Corte 1
 
 
a broadleaf knife to clean the surface portion, a sharpener and a ham holder. Moreover, we must not neglect the fact that the ham should be consumed at room temperature, that is, about 23° or 24°. That’s the ideal temperature for the fat to melt and mix with the flavor of Iberian ham.

Once the first cut is done, we will keep the fat of Iberico Ham de Bellota Pata Negra to put it on the product once the cut is finished. This helps keep the ham moist and fresh. If you see spots of mold in some areas of the piece, this is no sign that it is spoiled, for this can be eliminated with fat or a little olive oil.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com
 
 
 
 
 

Why choose an Iberico Ham de Bellota Pata Negra?

This Spanish Iberico ham de bellota contains a proportion of unsaturated fatty acids of about 75%, which makes it the most "cardio-healthy" fat of all known animal fats, even healthier than some oils of vegetable origin, so much that some experts compare it with olive oil. This is largely due to the fact that pigs feed on acorns and herbs during the open range grazing period.
 
Iberico Ham de Bellota Pata Negra Cerdo Iberico 1
 
 
The Iberico Ham de Bellota Pata Negra, like all good Iberico ham, provides protein, vitamins B1, B6, B12 and folic acid, which act on the nervous system and brain function, contains high levels of vitamin E which is a powerful antioxidant, and minerals like copper, beneficial for bones and cartilage in addition to calcium, iron, zinc, magnesium, phosphorus and selenium, the latter closely linked to anti-aging processes. It is also an excellent substitute for meat, as 100 grams of ham contain 43 grams of protein.

To obtain the maximum quality, aromatic and culinary splendor of Iberico Ham de Bellota Pata Negra that symbolizes COVAP company, located in Pozo Blanco (Cordova), the long and meticulous artisanal curing process of Iberian ham is carried out, starting with salting in salting cameras, all along to completion with curing in the warehouse, thus resulting in a natural product par excellence, one of the most important since man and nature joined in culinary wonders: Iberico Ham de Bellota Pata Negra of unmistakable flavor and aroma second to none.

The process of developing and processing of hams begins with the salting stage, which is done by rubbing the surface with natural salt and then burying the piece in salt in a refrigerated environment.
 
Iberico Ham de Bellota Pata Negra Bellota 1
 
 
Then hams and shoulders are taken to post-salting cameras for a period ranging from one and a half to three months. In the next phase, the sweating, the hams are moved to natural drying places. Usually in summer, at room temperature, the heat causes some of the fat to liquefy and infiltrate to the lean meat. A minimum of six months later, hams are taken to warehouses. The lean and fat stabilize, aromas and taste are fixed and bouquet peaks.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

 
 
 
 
 
 
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