Description

Finely sliced hind leg jamón from 50% Iberian pigs raised in complete freedom in the 'meadow' (a Mediterranean type of holm oak or cork forest called 'dehesa'), where are free to graze on acorns and natural pastures.

Cured for a minimum of 36 months, it is brilliant when sliced, with an intense reddish colour and streaks of white-pearly fat infiltrated into the muscle mass, making its texture pleasant on the palate and giving it a characteristic aroma full of nuances.

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.