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Jamon Iberico De Bellota

June 10, 2009

It occurred to me we always talk at length about our beef, lamb and Pork.

but one of our unique features is our Jamon bar. we stock and slice at the bar. Jamon Serrano 15mth and 18mth as well as the famous Jamon Iberico de Bellota. We were the first Jamon bar in Sydney

Javier Degen from the Spanish pantry supplies us with the Iberico describes below the hams he sells and we stock (note we do not stock the Organic one yet)

“Our award-winning jamón ibérico de bellota is available using the age-old traditional methods, or organically. Fed on acorns, the Iberian pigs roam wild in pastures and oak groves. The resulting flavour is irresistibly unique: rich, creamy, and deep. Like olive oil, more than half of the fat of the jamón is healthy fat, with no added preservatives. Just as our jamón is served in top restaurants worldwide, we bring you one of nature’s most exquisite delicacies.

We stock a range of jamón all of exceptional quality and in the highest grade possible (‘de bellota’ – of the acorn). This includes both back legs and front legs and all our hams have been cured for at least two years and up to 3 and a half years depending on type and weight. 

Jamón Ibérico lacks cholesterol, added fat or preservatives and it is no wonder that this delicacy is declared to be one of the most exquisite natural foods in existence. An exclusive combination of the geographical setting, traditional expertise and unique raw materials results in the unmistakable taste and aroma of this delicacy.

The lengthy process of curing jamón starts with carefully and naturally grown raw materials. The Iberian race of pig from which our jamón is produced is unique to the Iberian peninsula (Spain and Portugal) and is commonly referred to as the “black-leg” due to its distinctive characteristics. No other cured meat is made from this exclusive race of pig, which also has the special ability to transform about half of its fat into good fat, comparable to olive oil. This exceptional characteristic is not replicated by any other race of pig in the world. 

The pigs are reared on natural feeding based on acorns “bellota” in an idyllic setting of evergreen and corn oaks. Another main characteristic of the Iberian pig is the infiltration of intermuscular and intramuscular fat. This makes the jamón appear ‘marbled’, which is one of the distinctive signs of top quality. The curing process of jamón involves a long and careful process of Mediterranean salting, drying and ripening. Combining both traditional processes with modern technology allows the quality to be preserved while providing all the sanitary guarantees.” Javier Degen.

So next time you are here try some Jamon (pronounced Hamon) you won’t be disappointed.


4 Comments leave one →
  1. June 10, 2009 11:11 am

    I didn’t know the pigs lived on acorns. It sounds like a nice life grazing in an oak forest!

    • mumuland permalink*
      June 12, 2009 2:24 am

      I know, if you didn’t know you were headed for the Jamon curing yards it would be heaven

  2. June 12, 2009 3:20 am

    just back from Barcelona where I had jamon every day! craving it now after reading this post… mmm 🙂

  3. jhoulton permalink
    February 17, 2011 7:21 pm

    Hello we are coming back from Europe and want to buy some Jamon Iberico in Sydney. I have not been there for 6 years but I know that Little Spain in China Town is closed now. Where can I buy some please?

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