Jamones Eiriz Paleta Iberico Bellota D.O.P Jabugo

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The Bellota Iberico hams (Jamons & Paleta) from Eirz are incomparable with the many Iberico Hams that are offered at a fraction of the price. This is because:

• This is a real Bellota - so it is free-running pata negra pigs that feed on the acorns
• The pigs walk around in the forests much longer (a year longer) than with many other products. It is precisely the movement that provides refined fat and muscle mass
• The name is used interchangeably by many other providers and this is not protected.

Jambon Eiriz Jabugo is one of the absolute top suppliers of Iberico Bellota hams. The company is one of the pioneers of this great product and has been around since 1818 in which they produce great Iberian ham and cold cuts in a very respectful and traditional way. An absolute prize winner, Eíriz has won the prestigious Jamon de Oro (Golden Ham) at the X Feria del Jamón or Aracena based on their ongoing focus on just producing absolute authentic quality in an extremely respectful way. This ham comes from the DOP Jamon de Jabugo (formerly Jamon de Huelva) and this is the region where the best quality Iberico hams come from.

Ibérico Bellota DO is the showpiece among Spanish hams and is therefore very popular among lovers of tasty artisan products. The Spanish pigs are fed corn and grain shortly after birth before they are released into the wild; From September to about March, they can feed them in the oak forests with delicious acorns. By exercising and their optimal nutrition, they get a special fat storage in and around their muscle masses. During their last autumn, these pigs fatten themselves with the acorns of the oak trees, giving their meat a particularly refined aroma with an exceptionally high percentage of polyunsaturated fatty acids. These black pigs (pata negra) produce the highest quality Jambon. This gives the Ibérico bellota ham a soft texture and is therefore much tastier than, for example, the Ibérico Cebo or the serrano ham. The Eíriz hams are all certified and meet the strict regulations of the DOP

A ham made from the back leg is called a Jamon and a ham made from the front leg has a Paleta. The Paleta Iberico Bellota DOP 100 gr hand cut is vacuum packed in a pack of 100 grams. These products come from the DOP Jamon de Jabugo (formerly Jamon de Huelva) and this is the region where the absolute best quality Iberico hams come from - say the Grandcru Classé for Iberico ham and within that Eiriz is seen as the Château Petrus under the Iberico Bellota hams

Storage: Fridge

Tips: Open the package a few hours before consumption (at room temperature). In this way, taste and aroma are best shown.

The pigs from Eiriz are only slaughtered after 18 months (many hams are made from pigs that are slaughtered after 6 months !!) and for that they were able to walk around freely in the immense nature reserve of Aracena and eat themselves full of acorns in the vast oak forests. There is an average pig running on 1 hectare, so this says a lot. The ham is naturally dried and only sea salt is used for drying in the open air and no chemicals or forced drying in drying cabinets. The ham has been dried in the open air for over three years and is officially certified

1.100% pure Iberian pigs that roam in the wild and thanks to the naturally occurring food on the fields, among which the Iberian gets everything from pure nature, so that the meat contains very valuable elements including proteins, phosphorus, calcium and iron, multiple unsaturated fats (similar to those of olive oil) and vitamins B1 and B2. The choice of animals is very important and they must be "Bellota-worthy"

2. The pigs run free with only one animal per hectare of land, graze on our own meadows in the Natural Park of Aracena, completely in the mountains and in the middle of oak and chestnut forests. The minimum age at which they are slaughtered is 18 months (the average for the more industrial products is around 6 months). The immense domain Corteconcepción of Eiriz is located 2 km from the river Odiel and is located 572 meters above sea level. Corteconcepción benefits from a microclimate as the breezes of the Atlantic provide the beautiful salinity while at the same time a Mediterranean climate prevails

3. Maturing: Only sea salt is used and each piece of ham naturally dries in the fresh air and is matured in this way. So no industrial maturation cells, chemicals to accelerate ripening and others. Only sea salt and in the classic way as they did 200 years ago. The meat is otherwise unprocessed and pure nature.

What do we drink with an Iberico Ham:

Mistakes are often made here and quite heavy wines are served. This is absolutely not correct. The Bellota / Iberico pigs eat a lot of acorns, so the ham is already infused with wood notes. if a heavy wood-aged wine is served here, it will destroy the taste. The motto is to drink good fine sherry, a fruity white or a light red wine together with crispy baguette (like the traditional Spanish accompaniment "Picos de pan").

Ideal wines with a good iberico are for example:

Emilio Moro Resalso

At Grandcruwijnen we sell various products where we sell three beautiful hams hand cut (vacuum packed) in packs of 100 grams. In addition, we deliberately sell the absolute top piece of the Lomo or Lomito (the most beautiful part of the ham) in one piece so that it does not lose its tenderness of the marbled meat while cutting the ham. These hams weigh around 350r and are also vacuumed.

Last but not least you can also get a full Bellota and then only the absolute top version the Bellota DO Summum. We will have these delivered directly to you from Eíriz. Delivery time is approximately 5 days.

More information and videos:

https://www.youtube.com/watch?v=FXw3bWgjazE

http://www.youtube.com/watch?v=2F_5I_8_MNM#t=110

https://www.youtube.com/watch?v=kuwHyBwTF7E

With us you can get the Grandcru among the Pata Negra hams - the real certified Bellota. In this article you will find a nice short documentary about the Ham cutting championship, which is an art in itself and where the (world) champion (Ham Carver Master or Maestro Cortadore) is selected every year. This short film also contains information about the product and this is included at Eiriz Jabugo who also supplies the hams for this championship and now let this be the supplier where we get our hams directly from.