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Iberian Free-Range Grain-Fed Ham: balanced tradition with refined umami character
Crafted from Iberian pigs raised with access to open environments and fed a balanced diet of natural pastures and high-quality cereals, this product represents a harmonious expression of Spanish charcuterie tradition. Its artisanal process and slow maturation in the natural drying houses of Guijuelo create a well-rounded profile, delivering a pleasant umami gastronomic experience.
Choosing the whole leg allows for a complete and authentic experience, revealing the unique nuances of each part—from the juiciness of the maza to the more intense babilla—making every slice distinct. For optimal enjoyment, slice thinly by hand and serve at room temperature to fully appreciate its aroma and flavour, whether as the centrepiece of a gourmet board or as an ingredient that elevates refined dishes. For storage, keep in a cool, dry, and well-ventilated place, protecting the cut surface with its own fat or a clean cloth, avoiding refrigeration of the whole piece, and consuming regularly to maintain optimal quality.
An ideal choice for those seeking Iberian quality, tradition, and versatility for everyday enjoyment without compromising on a refined culinary experience.
Jamón de Cebo de Campo Ibérico: tradición accesible y equilibrio de sabor con carácter umami
Elaborado a partir de cerdos ibéricos criados en entornos controlados con acceso a espacios abiertos y alimentados con una combinación de pastos naturales y cereales de alta calidad, este producto representa una expresión equilibrada de la tradición charcutera española. Su proceso artesanal y su maduración en secaderos naturales de Guijuelo dan lugar a un perfil armónico, ofreciendo una agradable experiencia gastronómica umami.
Adquirir la pieza entera permite disfrutar de una experiencia completa, apreciando los distintos matices de cada parte —desde la jugosidad de la maza hasta la intensidad de la babilla—, lo que convierte cada corte en una experiencia única. Para su consumo, se recomienda cortar en lonchas finas a cuchillo y servir a temperatura ambiente, permitiendo que despliegue todo su aroma y sabor, ya sea en tablas gourmet o como ingrediente que eleva cualquier plato. En cuanto a su conservación, debe mantenerse en un lugar fresco, seco y ventilado, protegiendo la zona de corte con su propia grasa o un paño limpio, evitando la refrigeración de la pieza entera y favoreciendo un consumo regular para preservar sus cualidades óptimas.
Una opción ideal para quienes buscan calidad ibérica, tradición y versatilidad en el día a día sin renunciar a una experiencia gastronómica refinada.
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CAÑA More cured and with very little fat, the caña has a firm texture and a concentrated flavor. While it offers less yield for slicing — there is less meat — it remains an essential part of the overall utilization. It is ideal for cooking, mincing, or flavor bases, where even small amounts add depth and character. This is a cut where everything contributes. |
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JARRETE With low fat content and a more fibrous texture, the jarrete delivers a direct and well-defined flavor. It is one of the areas that truly demonstrates zero waste: it yields cubes, shavings, and irregular cuts with great intensity, perfect for tapas, cooking, or preparations where flavor and full utilization are key. Even the smallest trimmings become gastronomic value. |
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MAZA This is the most balanced area, with a high level of intramuscular fat that provides juiciness and a smooth texture. On the palate, it is pleasant, with good persistence and a well-rounded profile. It is ideal for thin slicing and direct consumption, making it the most versatile and highly valued cut. |
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BABILLA With a lower fat content, the babilla has a firmer texture and a more concentrated flavor. The curing is more pronounced, making it appealing to those who prefer a more intense profile. It is perfect for smaller slices or for high-turnover service. |
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CONTRAMAZA This area offers an intermediate profile, with less fat than the maza and a slightly more compact texture. Its flavor is persistent and somewhat drier, making it a great option for thin slicing or for combining with other cuts on a platter to create contrast. |
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PUNTA The punta contains a higher concentration of fat, resulting in a juicier texture and a more intense flavor. It is highly appreciated for gourmet consumption, ideal for serving smaller portions with a stronger impact on the palate. |
Finally, fat and bones are an essential part of the product's full utilization. The fat can be used to enhance flavor in cooking, while the bones are ideal for broths and stocks, extending the product's value beyond raw consumption.
Overall, every part of acorn-fed Iberian pork allows for optimized cutting, diversified use, and adaptation to different customer profiles, demonstrating that this is a product where every section has value and nothing goes to waste.
