100% Iberian Bellota Ham ALTANZA DO SUMMUN (7.5-8 Kg)

The star product of Jamones ALTANZA is undoubtedly its authentic Jamón Ibérico de Bellota DOP Jabugo SUMMUM quality. This incredible ham comes from Iberian pigs fed exclusively on acorns during the montanera period in their own pastures, which gives it an extraordinarily refined and powerful flavour, one of the best hams in the world.

Iberian ham is an artisan product made today as others were made centuries ago and considered by the most expert nutritionists to be a healthy food. From an anatomical point of view, ham is the piece from the hind limbs of pigs, including their entire musculoskeletal system and part of the fatty skin that surrounds it.

Product: Iberian acorn-fed pork ham with salt.
Commercial name: ALTANZA Acorn-fed Iberian Ham.
DOP Jabugo Quality Designation: Summum.
The Jabugo Protected Designation of Origin awards the SUMMUM quality designation to those hams and shoulders that have achieved harmony in all their organoleptic qualities as well as a characteristic aromatic richness as a result of the confluence, on the one hand, of greater racial purity of the Iberian pigs, a diet during fattening exclusively with acorns and natural pastures in the pasture, of greater age and traditional management and, on the other hand, of very slow production in the unique natural microclimatic conditions of the towns in the Sierra de Huelva.
Category: ACORN
Raw material: Iberian acorn-fed ham DOP Jabugo SUMMUM quality designation
Composition: Iberian acorn-fed ham and salt.
Elaboration:
Pigs slaughtered to obtain acorn-fed Iberian hams, shoulders and loins are accompanied by a certificate of breed (pure Iberian) and feed (acorn-fed) issued by the Iberian standard inspection bodies.
After slaughter and cutting, the product is aired for 24 hours in a refrigerated chamber so that it reaches an internal temperature of between 0-7 ºC. This is followed by profiling-classification-stringing-massage for bleeding and refrigeration for another 24 hours at a temperature of 0-7 ºC. Salting in a salting chamber stack system / 0-4 ºC, 1 day for each kilo of weight of the piece. Washing of the pieces in the ham washing room. Post-salting 3-7 ºC/60-90 days. Natural drying 9-12 months. Cellars 10-18 months. Bath in sunflower oil and butter.
Presentation: Whole pieces weighing between 7.5 and 8 kg.

Storage Condition: Cool, dry place protected from direct sunlight