Jamón ibérico bellota | Ibéricos de Guijuelo PATABRAVA

The most select meats of the best group of pigs classified by the Designation of Origin of Guijuelo as “Acorn-fed” are chosen by knife, seasoned and marinated with natural spices and paprika of the D.O. “La Vera”. Afterwards they are stuffed in natural “culares” casings and cured by oak firewood smoke just the same and in the same wooden hood since 1881.

Vacuum-packages of 100 net grams of slices of ham, with separator film between each to facilitate their separation.

Maximum quality, Maximum Guarantees.

Natural curing of longer duration than any other Iberian ham in Spain, you won’t find any other like it. Limited edition coming from a private reserve, signed by hand by the master ham curer that has plugged it and verified it. Analyses conducted by the Designation of Origin of Guijuelo accompany it and back its maximum quality with the qualification of “Excellent”.

Natural curing of longer duration than any other Iberian ham in Spain, you won’t find any other like it. Limited edition coming from a private reserve, signed by hand by the master ham curer that has plugged it and verified it.

Natural curing of longer duration than any other Iberian ham in Spain, you won’t find any other like it. Limited edition coming from a private reserve, signed by hand by the master ham curer that has plugged it and verified it.

Natural curing, qualified as “Excellent” by the D.O. “Guijuelo”, each one is signed by hand by the master ham curer who has plugged and verified it.

The type of Iberian ham that has made the town of Guijuelo famous, selected in the cellar of one of the most famous firms within the Designation of Origin of Guijuelo. It has a mild and exquisite flavour, with a lower percentage of fat than the pieces classified as acorn-fed. They come from pigs fed partially by acorns; that is, they ate an insufficient amount of acorns and for their final fattening they were given natural fodder (wheat, corn, etc.), even when the animals were on farms rich in oak trees, they only fed on the acorns once the pigs of maximum quality had already been on these farms. Curing of more than 32 months.

The pieces has had the protective hide and fat removed, deboned by one of our experts and the amount of back fat is reduced for a higher yield, so that when you receive it vacuum-packed in your home you only have to cut it, either with a knife or by a machine if you have one. All the pieces have the same characteristics as if they were an entire piece, with the added value of the ease of cutting it by any person, and its 100% yield of the weight that was shipped.

One of the most appreciated parts in top-class restaurants, coming from an entire muscle called “cabecero” located on the shoulders behind the pig’s head, for which reason each animals has two of these muscles.

It has a strong flavour for its high content in Oleic Acid, grained fat and a fire red colour that gives an idea of the flavour that is waiting us when we try it.

Since time immemorial it has been considered one of the “noble pieces” of the Iberian pig, for being an entire piece coming from a whole muscle, which does not admit mixtures with other types of meat. For this reason the quality depends directly on the raw material and on a long natural curing, aspects that are especially cared for in these pieces so that they are the most grained possible.

One of the star products of the Iberian pork industry for its great value-price ratio. They come from Iberian pigs in extensive regime, with an extraordinary quality for being animals that enjoy life in the fields before being sacrificed. The infiltration of fat is synonymous with quality, which is shown in any of these pieces.

After they are stuffed in thin “fibran” casings and cured by smoke from oak firewood exactly like and in the same wooden hood since 1881. They are excellent to the taste, either cured to be eaten in thin slices or to be fried. If you want to fry the sausage, let us know in the observations of your order, so that we will let you know the availability due to its preparation only during the most traditional dates.

Composed by:

1 Iberian Acorn-fed Shoulder D.O. Guijuelo, Patabrava Brand of 26 months of healing, especially chosen for these lots perfect weight of approximately 5 kg (+ -) 250 GR.

1 Iberian Acorn-fed Guijuelo Loin. Marinating,  and dried as the natural process that makes the most artisan tradition, are delivered in a vacuum. They have a weight of 1'250 gr. (+ -) 250 deg.

1 Iberian Acorn-fed Shoulder D.O. Guijuelo, Patabrava Brand of 26 months of healing, DOC "Guijuelo" and perfect weight of approximately 5 kg (+ -) 250 GR.

1 Iberian Acorn-fed Loin"Guijuelo. that makes the most artisan tradition, are delivered in a vacuum. They have a weight of 1'250 gr. (+ -) 250 deg.

1 Iberian Acorn-fed Guijuelo Chorizo Sausage to be chosen from among all the "culares" of production, for this limited edition in the face of Christmas. Weight Chorizo: 1'250 gr. (+ -) 250 deg.

1 Iberian Salami belloota Guijuelo  Like sausage, are chosen from among all the "culares" of production, for this limited edition towards Christmas, so if by now if a sausage of these features is special, ...

10 envelopes Iberian acorn Ham packaging vacuum, with intermediate separator film, and all the characteristics of quality, warranty, ...

The most succulent of any ham, preferred by all the experts when it comes to taste some caps cured ham whatever quality. Parts of Iberian ham recebo are selected, boned, and in two items for you to savor at home alone the best part of a large ham, with a total amount less than the whole ham.

Weight: 3'250 kg. (+ -) 250g.

Maximum quality, Maximum Guarantee. Natural curing of greater duration than any other Iberian Shoulder of Spain. Limited edition coming from a private reserve, signed by hand by the master ham curer that has plugged and checked it.

The pieces has had the protective hide and fat removed, deboned by one of our experts and the amount of back fat is reduced for a higher yield, so that when you receive it vacuum-packed in your home you only have to cut it, either with a knife or by a machine if you have one. All the pieces have the same characteristics as if they were an entire piece, with the added value of the ease of cutting it by any person, and its 100% yield of the weight that was shipped.

The pieces has had the protective hide and fat removed, deboned by one of our experts and the amount of back fat is reduced for a higher yield, so that when you receive it vacuum-packed in your home you only have to cut it, either with a knife or by a machine if you have one. All the pieces have the same characteristics as if they were an entire piece, with the added value of the ease of cutting it by any person, and its 100% yield of the weight that was shipped.

Each shoulder that is chosen from among all those that fulfil the parameters of quality of Iberian Guijuelo cannot help but be completely to the liking of the person who enjoys it, and if we consider these pieces as one of the most sought after from among all the companies that prepare this type of products, we are only left to say that each piece carries the signature of the master ham curer that has plugged and verified it, the quality of each piece therefore being guaranteed.

The meat most select of the best games of pigs qualified by the Denomination of Origin in Guijuelo as "acorn" are chosen with a knife, seasoned and marinated with spices natural and whole black pepper. Following are embedded in natural casings "culares" and cured in a natural way to complete the lengthy process.