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Iberico Ham de Bellota Fermín
 
 
Iberico Ham de Bellota Fermín Cut Details 2Iberico Ham de Bellota Fermín Cut Details 2 Iberico Ham de Bellota Fermín Details 2Iberico Ham de Bellota Fermín Details 2 Iberico Ham de Bellota Fermín DetailsIberico Ham de Bellota Fermín Details Iberico Ham de Bellota Fermín Cut Details 1Iberico Ham de Bellota Fermín Cut Details 1
 
 
 

Iberico Ham de Bellota Fermín

  The average weight of ham is 14 lbs. to 15 lbs.
 
  From 100% purebred black Iberian pigs
 
  Iberico Bellota Ham cured for 48 months
 
  Diet of cereals, acorn and other wild plants
 
  Approximately between 25 and 35 servings
 
  65% harnessing depending on the cut
 
  Reduces bad cholesterol, regulates good cholesterol
 
  Rich in monounsaturated acids and oleic oil
 
  Iberico ham de bellota low in calories
 
  Manufacturer: Embutidos y Jamones Fermín
 
  Produced in Alberca, Salamanca, España
 
 
 
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Iberico Ham de Bellota Fermín

The Iberico Ham de Bellota Fermín is strongly tasty, each piece looks like a piece of marble with golden yellow fat streaks that literally melts into your mouth. The selection of purebred black Iberian pigs mainly fed on acorns from which is taken the hind limb to manufacture the Iberico Ham de Bellota Fermín and over three years of aging in warehouses in the clear air of the mountain of La Alberca, are the elements that come together to create this masterpiece of flavor.

The history of this amazing Iberico Ham de Bellota Fermín begins in the grazing of the pasturelands of the west of Spain, where the purebred black Iberian pigs or black hoofs (“Pata Negra”) run freely in family groups. In these places there are many holm oak trees, so these animals can make a feast of acorns, they also feed on wild herbs and grasses. Each pig eats about eleven kilos of acorns a day during autumn, gaining more than two pounds daily. The acorns gives to Iberico Ham de Bellota Fermín meat a delicious walnut flavor and due to its antioxidant properties allow the pork meat to be cured for long periods with a small amount of salt.

Iberico Hams de Bellota Fermín are hung to dry during winter in the beautiful mountain village of La Alberca. As the seasons change and the temperature rises, the fat melts. Meanwhile, inside the iberico ham, complex chemical changes occur that transform the meat of the Iberico Ham de Bellota Fermín. All the time the “Maestro Jamonero” of Fermín’s house opens and closes windows at the curing house to allow the fresh air of the mountain go into the house. His mission is to provide the proper temperature and humidity to create the perfect Iberico Ham de Bellota Fermín, this balance between internal distribution of salt, outside temperature, grease, moisture loss and time, is responsible for turning the meat into a delicious Iberico Ham de Bellota Fermín.

Iberico Ham de Bellota Fermín can be cured more than any other iberico ham, because of the antioxidants present in the diet of acorns. As the cycles of iberico ham from spring to summer to autumn and winter, many times, it becomes increasingly complex and flavorful. Fermín selects pieces of hams that are of adequate size to be healed between two and three years. Through the process, lose about 60% of its weight.

Ingredients: Iberian black pork, salt, seasoning (sugar sodium citrate, potassium nitrate, nitrate Sodium). Does not contain gluten.

Manufacturer: Embutidos y Jamones Fermín.
Source: La Alberca, Salamanca, Spain

Note: USDA Inspected

 
 
 
 
 
 
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Conservation and consumption of the Iberico Ham de Bellota Fermín

The best way to enjoy the Iberico Ham de Bellota Fermín is relishing slices directly cut from the iberico ham, when all the flavors and textures are at their best.
 
Iberico Ham de Bellota Fermín Cut Photo 1
 
 
The iberico ham piece should be in a cool dry place where the temperature is approximately 15 ° C and the relative humidity is 75 % more or less. The place where you hang the Iberico Ham de Bellota Fermín or where you install the hook, must be protected against insects (pantry, warehouse), avoid hanging outdoors. To appreciate its exquisite flavor is advisable to consume at room temperature.

Iberico Ham de Bellota Fermín should not be eaten just after leaving the warehouse. It is necessary to warm it for a few days or more, up to it reaches an internal temperature of around 23-25 ° C.
 
Iberico Ham de Bellota Fermín Details Photo 1
 
 
Always wait until the last minute to cut the iberico ham. Contact with air, can produce the Iberico Ham de Bellota Fermín slices begin to lose some of their perfumes. It is very common to find in the Iberico Ham de Bellota Fermín some tiny white dots sprinkled among the lean, which are not harmful at all. These are crystals of thyroxin produced by protein degradation, denoting the Iberico Ham de Bellota Fermín is of quality, and its maturation is correct.

To cut an Iberico Ham de Bellota Fermín you need a cutting board and three types of knives: one long and flexible, another short and strong, carving knife and a third type of broadleaf machete type. Also, you’ll need the sharpening steel to hone their edges. To begin with the broadleaf knife, remove the outer rind and the outside bacon and gives a deep cut in the reed. From this cut, with the carving knife begin to remove slices of the hub, which is the thickest part of the piece.
 
Iberico Ham de Bellota Fermín Cut Photo 2
 
 
If you are going to consume the iberico ham in a single day, eliminate all the rind and outer bacon by peeling the Iberico Ham de Bellota Fermín. Otherwise, clean and shape as you cut it. The slices of the Iberico Ham de Bellota Fermín must be small and as thin as possible. Regardless of the time it takes to consume, the Iberico Ham de Bellota Fermín must always have a clean and shaped edge, thus avoiding unnecessary rind or off- flavors. At the hipbone, using the carving knife, make an incisive cut around the bone so that the following slices of the Iberico Ham de Bellota Fermín come out clean of this area. If it is left to cut, protect the area with some of the thicker pieces of bacon and rind, taken at the beginning, so that the superficial fat surface always remains fresh.

The cut of the Iberico Ham de Bellota Fermín continues as straight as possible, even at the bottom or against hub, it can be done in reverse direction, up to an equal level. In the area of connection of the femur with the kneecap, slices are extracted only from its bottom, next to the hipbone, leaving the top or shank for the final. At the top of the reed of the Iberico Ham de Bellota Fermín, you must remove the fibula bone. It will be made with a deep incision by leveraging the bone to remove it easily. The cut in this area may be in slices or pieces.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com
 
 
 
 
 

Reasons for buying an Iberico Ham de Bellota Fermín

The fat from Iberico pigs fed on acorns contains over 55% monounsaturated oleic acid. In the Iberico Ham de Bellota Fermín, these fats have a beneficial effect on health because they propitiate a marked increase in the good cholesterol in the blood (HDL) by reducing bad cholesterol levels (LDL).
 
Iberico Ham de Bellota Fermín Iberico Pig 1
 
 
Only virgin olive oil has oleic acid content higher than the Iberico Ham de Bellota Fermín. The Iberico Ham de Bellota Fermín contains a proportion of unsaturated fatty acids about 75 %, which makes it the most "heart-healthy" of all well-known animal fats and even healthier than some vegetable origin oils. This is largely due to feeding on acorns and herbs that have the Iberian pig at the period of "Montanera".

The Iberico Ham de Bellota Fermín, as all Iberico ham, provides proteins, vitamins B1, B6, B12 and folic acid which act on the nervous system and proper brain functioning,
 
Iberico Ham de Bellota Fermín Iberico Bellota 1
 
 
it contains high levels of vitamin E, a powerful antioxidant and minerals such as copper, beneficial for bones and cartilage as well as calcium, iron, zinc, magnesium, phosphorus and selenium, the last closely linked to anti-aging processes. In addition to this, the Iberico Ham de Bellota Fermín is an excellent substitute for red meat, 100 grams of ham contain 43 grams of proteins.

The designation the Iberico Ham de Bellota has also received recognition from the European Union and Traditional Speciality Guaranteed ( TSG) and entered in the Register maintained by that name by Regulation 2419/1999.
 
Iberico Ham de Bellota Fermín Iberico Pig 2
 
 
This product has been recognized as the first Traditional Speciality Guaranteed of the Spanish food industry. This traditional Spanish dish as special it is the Iberico Ham de Bellota Fermín is considered a product of the highest quality Spanish food. The company “Embutidos y Jamones Fermín” is a unique project founded in 1956. With a long tradition of knowledge that has been transferred from generation to generation and has succeeded in becoming, the first farm of selection of the pure black Iberian pig, where these animals find food that helps them achieve the quality of their products.

FERMÍN brand with a tradition of more than half a century, exporting its products to many countries impose the quality of their products quality and style of work that has provided countless awards, as well as the award for "Best Spanish Food Company” in 2006.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

 
 
 
 
 
 
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