Jamon Bellota 100% Iberico ham | Pata Negra (hand carved)
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Ibéricos Guillén
Ibéricos Guillén is located in Guijuelo, "the cradle of the Iberian ham", in the Sierra de Salamanca. From here, thanks to the traditional production processes and the highest quality pigs, they get the most exquisite Iberian products and are naturally salted, dried and aged.
Manuel Guillen SA produces all its products from premium pork in its renovated and fully certified premises. Partly because of this, they can guarantee exceptional quality.
All this together with the professionalism of their employees enables them to offer a wide range of delicious Iberico hams and Iberian products.
Manuel Guillen SA is a family business that has been engaged in the production and manufacture of Iberian pork products for three generations.
Iberico species
Jamon Bellota 100% Ibérico (Pata Negra)
• Top category made with 100% purebred Iberian pigs
• 100% fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare (10,000 m2)
• Aged for at least 36 months.
Jamon Bellota
• The variety is a mix of Iberico and Duroc (50-75% Iberico)
• Fed with acorns and food from the wild
• Free range, the pigs are allowed to roam around in the dehesa
• 1.25 pigs per hectare
• Aged for at least 36 months
Jamon Cebo de Campo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains and feed
• Free range, the pigs are allowed to roam around in the dehesa
• 15 pigs per hectare (10,000 m2) • Matured for at least 26 months
Jamon de Cebo
• The variety is a mix of Iberico and Duroc (minimum 50% Iberico)
• Fed with a combination of acorns, grains, feed and grass
• No free range
• Aged for at least 18 months
Jamon (gammon) & Paleta (shoulder ham)
The main difference between paleta (shoulder ham) and jamon (gammon) is in weight and ripening time. Furthermore, these two products come from the same Iberico pig and were raised on the same diet and in the same living conditions. The ripening/drying time of the Jamon is longer than that of a Paleta. A Jamon weighs between 7.5 and 9.5 kg and the Paleta between 4 and 6 kg. Due to the Paleta's smaller size, the meat is closer to the bone. As a result, the Iberico shoulder ham is known for a more intense and riper taste.
Our Jamones normally weigh between 8 and 8.5 kg and a Paleta usually weighs between 5 and 5.5 kg. If you only eat a plate of Iberico ham with 1 or 2 people every now and then, it is advisable to choose a Paleta. To preserve the best quality, you want to use up the Jamon or Paleta within 3 weeks after cutting.
Combineer met:
Jamon Bellota 100% Iberico ham Pata Negra
Discover the taste of the best ham in the world, according to many: The Jamón Ibérico Bellota (100% Iberico), also called Pata Negra.
Freshly cut by the master cutters of Ibericos Guillen and immediately vacuum packed. The hams are aged for a minimum of 42 months in Guijuelo, Salamanca in Spain where the hottest summers give this ham an intense and incredibly juicy texture. The flesh is intense red in color and the fat is soft and transparent.
Race
100% Iberico (black label)
Power supply
Acorns, herbs, plants and grains
Maturation/drying time
42 months
Origin : Guijuelo, Salamanca, Spain
Storage : preferably in a dry, cool and dark place
Use : apply gradually after cutting. Cover the cut piece with cut pieces of fat and a tea towel.
Pata Negra: First class Iberico ham
A bite of the very best Pata Negra immediately explains why this is such a special Spanish delicacy. It has an intense nutty flavor and a delicate soft texture; this Iberian ham melts in your mouth. The fat of the Pata Negra ham has a smooth milky texture that contrasts perfectly with the rich meat. This texture and aroma are obtained through the diet and long careful upbringing of the Iberian pig. The craft of the Iberian ham is steeped in history, tradition and love; you really taste it.
Pata Negra" literally means "black leg" and refers to the black hoof of the black Iberian pig. The term often incorrectly refers to all Iberico ham, but it is more correct to refer to the Black Label or Bellota Ham. This is known as the finest of them all. The completely acorn-fed diet and exercise make the Pata Negra ham a cured meat above the rest.
We also use the term 'Pata Negra' when it comes to full-breed 100% Iberico, where both sire and dam of the pig were also a 100% Iberico breed pig.
100% Iberico Bellota = Pata Negra.
All other Iberico hams are also often incorrectly called pata negra.
Ingredients
Pure Iberico ham, salt, dextrose, antioxidants (E-331) and preservatives (E-252; E-250).
Alle Iberico Ham
