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Deboned "Bellota" Iberian ham with D.O. Guijuelo

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Deboned "Bellota" Iberian ham with D.O. Guijuelo.

There's no bone, so cutting the ham by machine is easy.

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374,00€

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Features

The Iberian Ham "Bellota" with the title "Denominació de Origen" (Designation of Origin - D.O. is part of a regulatory classification system in Spain) are from Guijuelo and come from the hind legs of the Iberian breed of pig. 

Our Iberian Bellota Hams are from purebred Iberian pigs that roam freely in the fields, feeding on the pastures and some acorns. This forces the animals living in freedom to move continuously, to exercise their muscles, favouring a perfect distribution of intramuscular fat. This is the most appreciated quality of the Iberian ham.

Bellota Iberian Hams that have achieved the classification of "D.O." are selected according to the purity of the breed, the type of feed and qualities of each pig.

At Silvarita you can find exquisite Bellota Iberian Hams, cured for a period of months (between 30 and 48 months) following regulated artisanal methods and from pigs enjoying their freedom, feeding on the pastures and who have had a peaceful existence.

Our D.O. Bellota Iberian Hams are from Guijuelo and have the following characteristics:

- Black hoof, with a streamlined elongated form and a narrow foot.

- Our cut has numerous fat veins that extend into the lean meat and there are some white dots (tyrosine crystals) that crystallize in the muscle mass, which means that the curing process has been adequate.

- The fat is bright and displays golden tones revealing a low melting point, characteristic of the fat of the acorns.

There's no bone, so cutting the ham by machine is easy.

Conservation of Iberian ham Silvarita

6ºC.

Format

Our dressing boneless "Bellota" Iberian hams D.O. Guijuelo weigh approximately 4 kilos per piece and are served with appropriate packaging and labeling.

Vacuum packed.

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Deboned "Bellota" Iberian ham with D.O. Guijuelo

Deboned "Bellota" Iberian ham with D.O. Guijuelo

Deboned "Bellota" Iberian ham with D.O. Guijuelo.

There's no bone, so cutting the ham by machine is easy.

Write a review

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