ALTANZA DO SUMMUN Acorn-fed 100% Ibérico Ham 7,5-8 Kg

The flagship product of ALTANZA Hams is without a doubt its authentic Iberian Bellota Ham D.O.P. Jabugo SUMMUM quality. This amazing ham comes from Iberian pigs fed exclusively on acorns during the montanera period in own pastures which gives it an extraordinarily refined and at the same time potent flavor, one of the best hams in the world.

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This ham is an artisan product made today as others did centuries ago and considered by the most expert nutrologists as a healthy food. From the anatomical point of view, the ham is the piece from the hind limbs of the pigs, including all its musculoskeletal system and part of the oily skin that surrounds it.

Product: Acorn-fed Iberian Pork Ham and Salt.
Commercial Designation: Iberico Bellota Ham ALTANZA.

Quality Designation D.O.P. Jabugo: Summum.
The Jabugo Protected Designation of Origin grants the designation of SUMMUM quality to those hams and to those palettes that have achieved a harmony in the whole of their organoleptic qualities as well as a characteristic aromatic richness as a result of the confluence, on the one hand, of a greater purity racial of the Iberian pigs, of a feeding during the fattening exclusively with acorns and natural pastures in the pasture, of an older age and of a traditional handling and, on the other hand, of a very slow elaboration in the singular natural microclimatic conditions of the villages of the Sierra de Huelva.

Category: BELLOTA
Raw Material: Acorn-fed Iberian Ham D.O.P. Jabugo SUMMUM quality designation
Composition: Acorn-fed Iberian pork and salt ham.

Elaboration:The pigs that are slaughtered to obtain hams, shoulders and acorn-fed loin rods are accompanied by the certification of purebred (Iberian) and food (acorn) issued by the inspection entities of the Iberian standard.
After slaughter and cutting, a 24-hour refrigeration chamber oreo is performed so that the product reaches the interior Tª between 0-7 ºC after this follows the profiling-classification-stringing-massage for bleeding and cooling another 24 hours at Tª 0-7 ° C. Salted in salted chambers / 0-4 ºC chamber system, 1 day per kilo of piece weight. Washing of the pieces in the ham washing room. Post salty 3-7 ° C / 60-90 days. Natural dryer 9-12 months. Wineries 10-18 months. Sunflower oil and butter bath

Presentation: Whole pieces between 7.5 and 8 kg of weight.
Storage Condition: Fresh and dry place protected from direct sunlight


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