Logo de IbergourLogo de Ibergour
 
english | /£ | Contact us | Help
Shopping Cart icon My Shopping Cart
Francisco Martín DO Guijuelo Iberico Bellota Ham Cured 36 months minimum.
Share: Whatsapp Facebook Twitter E-mail

Jamon Francisco Martín D.O. Guijuelo Bellota Ham

Nobody has reviewed this product yet. Be the first to write a review.
We are no longer selling this product, nor do we plan on selling it again.

Customers Who Viewed This Item Also Viewed

    Description of Jamon Francisco Martín D.O. Guijuelo Bellota Ham

    Brand
    Francisco Martín
    Breed
    Iberian
    Diet
    Bellota Top quality: pig fed exclusively on acorns (more)
    Curing
    36 months minimum.
    Origin
    Guijuelo, Salamanca
    Cut
    Hind leg
    Hog cuts: ham
    Processing
    Ham from Iberian pigs reared on the open range on a diet of acorns during the fattening period (montanera). Artisanal processing by small producers in Guijuelo (Salamanca province), selected by IberGour.
    Ingredients: Ham from bellota-grade Iberian pigs, salt and preservatives (E-252, E-250).
    Production
    Mountain-raised Iberian hogs with a race purity from 75% to 100%.
    Taste note
    Cutting reveals a deep rosy-to-purplish-red colour with marbling fat in the flesh. The aroma is deep and clean with balsamic nuances. To the palette the texture is delicate with a lush, lasting aroma, juicy and velvety. Sweet taste with a hint of salt and smooth, tender consistency. The yellowish-white fat is oily, aromatic and pleasant-tasting. Never rancid.
    Outer appearance
    Elongated silhouette with the typical V shape known as the Serrano cut. Slender black hoof. Covered with white, dark bluish-grey or purple fungal growth (mould). The flesh is firm and slightly oily to the touch.
    Storing & expiry date
    It depends on the format. See "Presentation" below.

    Packaging

    Hams and shoulders are not packed in individual cartons. We place all the items you purchase in the smallest possible number of cartons to save on shipping costs. If you prefer having them packed in a different way, email us at info@ibergour.com indicating how many hams/shoulders you want, where you want them shipped and how you want them packed. We will calculate the additional cost of shipping according to your indications.

    Bone-in

    We ship the whole ham wrapped in grease-free paper and an outside cloth wrapper, all encased in a plastic bag for maximum hygiene. When you receive it, take it out of the bag and remove all the wrapping. You can keep it hung by the string at room temperature for up to 6 months before starting it. Once cutting has started, consume it in 1-2 months.

    The ham in its cloth casing
    The ham in its cloth casing

    Boneless +12.60 €

    We remove the rind and the bone, cutting it into as many parts as you wish, and vacuum wrap each piece separately. We leave only the edible fat (ready to slice and serve).

    • Keep it in the refrigerator.
    • Expires 6 months after delivery.
    • Once a piece is unwrapped it should be consumed within 2 weeks.
    • Bones are included for making broth and in cooking.

    Click on “+ options” to choose the number of pieces you want (default value is one).

    Sliced

    We slice your entire ham and wrap the slices in 100-gram vacuum packs, separating them with plastic strips for easier serving.

    • Keep in the refrigerator.
    • Expires 6 months after delivery.
    • Once a pack has been opened, consume it within 2-3 days.
    • Bones are included for making broth and cooking.

    We can slice the ham by machine (+41.25 €) or with a knife (+88.90 €). Click on “+ options” to choose how you want it sliced (default is machine sliced).

    Why buy from IberGour?

    • Specialists in online sales
    • More than 25,000 clients throughout Europe
    • FREE Shipping for orders starting at 200 €

    Our customers' reviews

    Nobody has reviewed this product yet.

    Similar Products

      How to slice a spanish cured ham

      The slicing of a ham with a knife is part of the genuine, quality Iberico ham tasting experience. It is a simple process too, with the right equipment. Nevertheless, certain safety measures should be observed.

      • Use a holder designed for this purpose, to keep the ham firmly in place.
      • When slicing, the hand not holding the knife should always be higher than the hand holding the knife.
      • Keep your body at a safe distance from the cutting area.
      • Slice slowly, without applying too much force.

      See a complete step by step guide, with images

      Slicing manual:
      How to slice a jamon (PDF 1.1 MB)

      Download our jamon slicing manual (PDF 1,1 MB)

      D.O. Guijuelo - Bellota grade

      Etiqueta que certifica la calidad bellota de la denominación de origen Guijuelo

      The red band on the hoof indicates that these hams are bellota grade, the highest quality in the Guijuelo DO.

      Marking the pigs, certifying breed purity, supervising diet (acorn-based) and controlling slaughter, salting and drying times are the best quality guarantee for these hams.

      The ham tradition in Guijuelo dates from the 16th century and today it is the region that markets the most hams in all of Spain.

      The Guijuelo area is 1,000 metres above sea level. Its long winters facilitate natural drying of cuts, and mild summers cause sweating, a vitally important phenomenon in which the fat spreads through the flesh, creating the typical streaks. Humidity and environmental flora are also factors in the ham-curing process, which lasts about two years.

      More about ham from Guijuelo »

      Share: Whatsapp Facebook Twitter E-mail

      Shipping rates
      Products
      Sales to Restaurants
      IberGour Sites :   Spain  |  France  |  United Kingdom  |  Germany  |  Italy  |  Austria  |  Belgium  |  Ireland
      Visa, Master Card, American Express, PayPal Marca de aceptación de PayPal
      C/ Sant Pere d'Abanto, 4 - 08014 Barcelona (Spain). CIF: B64132772
      © 2005-2019, IberGour · Conditions of Use