Description

Cured for a minimum of 26 months, this is finely sliced hind leg jamón from farm-raised 50% Iberian pork. The meat is ruby red in colour, with a good fat infiltration and veining through the meat. Estrella de Castilla 50% Iberian jamón de cebo has an intense and unmistakable aroma and wonderful flavour profile.

What sets Iberian jamón apart is not just its incredible flavour, but its impressive healthy fat content. The fat in Jamón Ibérico is packed with oleic acid, a heart-healthy monounsaturated fatty acid that makes up over 50% of its fat. These beneficial fats may help lower bad cholesterol and potentially reduce the risk of heart disease. It is also a good source of protein, vitamins, and minerals.

The perfect addition to your charcuterie board or platters, serve alongside cheese or superb in a baguette or sandwich. 

Meat: Pork
Origin: Spain

50% Iberian pork refers to the breed of pig the ham is from - the pigs have one Iberian parent (usually the mother) and one of another breed.

Producer

Guijuelo is a land of Iberian tradition located at the foot of the Sierra de Gredos, at more than 1,000m altitude, surrounded by dry winds, holm oaks and centuries-old cork oaks.

All Estrella Castilla products are the result of high quality raw materials, continuous quality controls and the work of the expert hands of the butchers who, together with modern facilities, cut so that each of their products maintain the quality and unique flavour of Iberian pork.

Estrella continue to carry out all the production phases from the choice of raw materials and cutting, to obtaining fresh, cured Iberian products, fats and meat flours of the highest quality. Cured meats are made under meticulous natural and artisanal curing process.