At Montesano we like to make the good moments 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 Ham, our Iberian jewel and awarded with 3 gold stars at the Superior Taste Award. Presented in a box with 28 individual 100g sachets, it also includes the tips and bones.
Montesano 100% Iberian acorn-fed acorn-fed ham comes from animals reared in the wild in the dehesas of Extremadura, a sustainable ecosystem that is unique in Europe. More than a million hectares of meadows and forests. Holm oaks, cork oaks, oaks and other plant species populate the landscape. Morning mists cool the fields of this region establishing a microclimate conducive to the development of fresh and aromatic herbs, coexisting with the master of these meadows, the Iberian pig. And it is in Jerez de los Caballeros, Badajoz, where Montesano Extremadura is located and where, with the help of master and artisan ham makers, Montesano’s 100% Iberian Bellota Ham and the rest of the products derived from the Iberian pig are produced.
Montesano, in its quest for excellence, controls the entire production cycle, starting with the raw material, the Iberian pigs. A genetic trunk from 100% Iberian breed animals, Retintos and Entrepelados which, from birth on the Montesano farms, are cared for with care and attention, as they form the basis of the careful production line.
Montesano pigs are free-range animals. Sun, air, water and wide open spaces are their natural habitat. Feeding on fresh grass and aromatic plants, large quantities of acorns, continuous bathing in ponds and streams, make them “”championed”” animals, stylish and well-shaped.
Then, in the “”montaneras””, where they can eat 12 to 15 kilos of acorns per day, they culminate a process of 18 to 24 months that will determine the organoleptic characteristics and the success of the final result. A tasty meat, rich in fatty acids, vitamins and antioxidants.
After the “”montanera””, the salting and post-salting of the 100% Iberian Bellota hams and shoulders begins. Afterwards, from 2 to 3 years in natural drying sheds. A work of opening and closing windows to the air of the mountains, pure tradition, will give character to that flavour and smell that only the authentic Montesano Iberian ham and shoulder, raised with acorns from the pastures of Extremadura, possesses. And it is not all about pleasure, but also about health, as we are dealing with very healthy and cardio-healthy foods. High levels of fatty acids help to correct and control cholesterol, providing a high content of vitamin E, boosting powerful antioxidants in the fight against ageing.
And finally, two more years in the natural cellars, where the climatic conditions and the absence of light together with the tastings of the ham master will decide if they are ready to be marketed in pieces, boned or to be cut by our team of Master Cutters and to the pleasure of consumption.
Montesano’s 100% Iberian Bellota Ham is an incomparable gastronomic jewel that melts on the palate leaving an indelible memory and gratitude to artisans, pigs and pastures, and to the tradition, culture and history of this wonderful land called Extremadura. Montesano, cult to the Iberian!