This rich and distinctive ham will create a lasting memory. Produced in Jabugo in southern Spain, this 100% Iberico bellota ham is cured for an astoni...
This rich and distinctive ham will create a lasting memory. Produced in Jabugo in southern Spain, this 100% Iberico bellota ham is cured for an astonishing 40-52 months. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely-flavoured and stunning ham. The lampiño pigs that the Juan Pedro Domecq family use in their production roam free for two years in the surrounding oak woods. The subsequent curing period follows traditional methods using an all-natural process, which is made possible by the ideal microclimate in the region. Put simply, this is possibly the best bellota ham you’ll ever try.
https://www.finefoodspecialist.co.uk/whole-40-52-month-iberico-bellota-ham-on-the-bone?___store=default264340-52 Month Jamon 100% Iberico Bellota, +/-7.5kghttps://www.finefoodspecialist.co.uk/media/catalog/product/b/o/bone_in_iberico_bellota_ham.jpeg649.95649.95GBPInStock/Meat & Poultry/Charcuterie/Meat & Poultry/Specialist Pork/Iberico Pork/World Cuisines/World Cuisines/Spanish Ingredients/Hampers & Gifts/Holiday Food Gifts/Christmas Food Gifts/Christmas Meats/Meat & Poultry/Charcuterie/Spanish Hams/Meat & Poultry/Charcuterie/Whole Hams/Hampers & Gifts/Holiday Food Gifts/Christmas Food Gifts1081221224247415394533<p><span style="font-size: medium;">This rich and distinctive ham will create a lasting memory. Produced in Jabugo in southern <a href="http://www.finefoodspecialist.co.uk/world-cuisines/spanish-specialities/" target="_self"><span style="text-decoration: underline;">Spain</span></a>, this 100% Iberico bellota ham is cured for an astonishing 40-52 months. The regulatory minimum curing period is 24 months and this substantial increase, coupled with 120 days of acorn feed, makes for an intensely-flavoured and stunning ham. The lampiño pigs that the Juan Pedro Domecq family use in their production roam free for two years in the surrounding oak woods. The subsequent curing period follows traditional methods using an all-natural process, which is made possible by the ideal microclimate in the region. Put simply, this is possibly the best bellota ham you’ll ever try.</span></p> <p><span style="font-size: medium;"><strong>Ingredients:</strong></span></p>
<p><span style="font-size: medium;">Iberico Ham, Salt, Acidity Regulator (E-331), Antioxidant (E-301) and Preservatives (E-252 and E-250)</span></p>
<p><span style="font-size: medium;"><strong>Nutritional Information per 100g:</strong></span></p>
<p><span style="font-size: medium;">Energy 350kcal / 1458kJ</span></p>
<p><span style="font-size: medium;">Protein 33.2g</span></p>
<p><span style="font-size: medium;">Carbohydrate 0.5g</span></p>
<p><span style="font-size: medium;">Fat 22.2g</span></p>
<p><span style="font-size: medium;">Water 38.5g </span></p>
<p><span style="font-size: medium;"><br /></span></p>
<p><span style="font-size: medium;">Store in a cool dry place</span></p>00add-to-cart<p><span style="font-size: medium;"><strong>Ingredients:</strong></span></p>
<p><span style="font-size: medium;">Iberico Ham, Salt, Acidity Regulator (E-331)
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