Iberian acorn-fed ham cut with a knife by master ham cutters, in the traditional style, and vacuum-preserved to maintain its characteristic aroma and flavour. Because cutting a ham is an art that not all of us have.
At Montesano we like to make the good times in life more comfortable, that is why our master slicers have put all their love into slicing this precious delicacy, the 100% Iberian Acorn-fed Acorn-fed Ham D.O. Dehesa Extremadura, our most prized delicacy, under the Denomination of Origin Dehesa de Extremadura.
Presented in a box with 10 individual sachets of 100g. to make the pleasure of the good stuff easier for you.
Hams from 100% Iberian pigs reared in La Dehesa Extremadura, the only sustainable ecosystem in Europe. One million hectares, where holm oaks, meadows and cork oaks are the dominant flora, and as for fauna, the Iberian pig is king. There, in Jerez de los Caballeros, Montesano is the reference in the production of hams, loins and sausages made from 100% Iberian pigs, reared on acorns and under the prestigious Dehesa de Extremadura denomination of origin.
Montesano, faithful to tradition and with the help of the most advanced technologies, has created a circle of quality that begins in the Montesano breeding and selection farms, where a genetic trunk of 100% Iberian pigs gives rise to perfect animals. They are born and live very well cared for. From 18 to 24 months running, bathing, feeding only on fresh natural products, and living in complete freedom. Healthy, well-bred, stylish and well-shaped. Half a year in the Montesano mountain pastures, where they feed on acorns, between 12 and 15 kilos a day, to reach a weight of 180 kilos.
Halfway through the winter, the production of these prized delicacies begins in Montesano and, in some cases, lasts around five years. This is the case of Montesano hams and shoulder hams from 100% Iberian pigs, reared on acorns and under the auspices of the Dehesa de Extremadura Denomination of Origin, those with the black seal as required by law! The master craftsmen at Montesano begin to prepare hams and shoulder hams. V-shaped, characteristic of Spanish ham, polished and salted, as salt will be the only preservative used.
This is how it is done for some time. Afterwards, controlled drying rooms where time, temperature and humidity for three months will do their job with the help of technology. After these three months, they go to natural drying sheds for 36 months. A work of opening and closing windows to the air of the mountains. Then another two years in the cellar, where the climatic conditions and the absence of light will give them their character, smell, flavour and colour. And also health, as we are dealing with heart-healthy foodstuffs. The high levels of fatty oleic acids help to correct and control cholesterol and provide a high vitamin E content to fight against ageing.
These are the hams and shoulders of 100% Iberian pigs from Montesano, reared on acorns and with the Dehesa de Extremadura designation of origin. At the end, the tastings of the ham master will decide if they are ready to be sold in pieces or if they are sent to the boning room or go on to be sliced by knife by master cutters.
The artisans at Montesano will also prepare loins, morcones, chorizos, salchichones and lomitos with equal care from the most select lean cuts of 100% Iberian pigs raised on acorns for Montesano. At Montesano, faithful to tradition, to a perfect genetic selection, fresh pastures, acorns and water, mountain air and sensitivity, they work the miracle of these foods that are ambassadors of Spain and Extremadura all over the world. Hams and shoulders, loins and tenderloins, chorizos, salchichones and morcones from Montesano, made from 100% Iberian pigs, reared on acorns and protected by the Dehesa de Extremadura DO. Montesano, the cult of the Iberian pig!"