Our Spanish Jamon is one of the world's great food treasures. Haverick Meats import four grades of this delicious dry-cured ham.
The famous Ibérico pigs feast on the Bellota (acorns) from November to January which gives Jamon its high levels of flavourful natural fats.
A descendent of the wild boar, sus mediterraneus that once inhabited the forests of the entire Mediterranean shoreline, the Ibérico pig still roams free. The last free ranging and grazing pigs in Europe, they are an integral piece of an ecosystem that exists solely in the dehesas, Mediterranean woodland of the southwestern Iberian Peninsula. Characteristics comprise of its long, thin and strong legs, a pointed snout perched upon a short, meaty neck. Hair is dark but scant and hooves, dark-coloured hence the popular name of 'pata negra' or 'black foot'.
The secret of Ibérico's flavour
It is the exclusive ability of the Ibérico pig to store large fatty deposits, which filter throughout the muscle mass, liberally marbling the meat in appearance, incomparable in tenderness and texture. This fact is paired with unique rearing and feeding, in complete freedom with the entirely natural diet of his surroundings in the dehesa. The dehesa, full of evergreens, cork oaks and gall oaks and other aromatic plants such as thyme and rosemary as well as number of varieties of mushrooms. In this natural habitat, it is here that the Ibérico live and feed. After lactation, Ibérico pigs feed on grass, seeds, roots and grain until they reach a weight of 80-115kg. Following processing, Ibérico Jamones are dry-cured for a minimum period of 24 months.
The most fortunate Ibérico pigs are those born in early spring. They benefit from the Montenera, the peak of the fattening season from November to January - it is at his time that the Ibérico has the chance to become the legendary Ibérico de Bellota.
Ibérico de Belotta is dry-cured for at least 30 months to give it its extraordinary flavour.
Ibérico de Bellota
The king of the Ibéricos. Its rich and intense aroma, delicate consistency and smooth palate, shows the essence of the Ibérico virtues which has been bred naturally and fed with acorns. During this season these pigs feast upon the abundant Bellota, the fallen acorns of the evergreen and cork oaks, for three months prior to processing. Following this, Ibérico Jamon de Bellota is dry-cured for a minimum period of 30 months.The resulting meat reveals different shades of red, from the intense to a pale pink, swirled with high levels of flavourful natural fats. There is a smooth feeling first, slightly sweet, which gains in intensity when the fat melts. In addition there is also Ibérico de Bellota Gran Reserva, that is further aged between 30-40 months, producing the richest, most extraordinary bursting flavour.
Spanish Jamon Product List
Download the full list of Haverick Meats Spanish Jamon products available in Australia here.
Click here to visit the Real Ibérico website for further information on the Ibérico breed. Real Ibérico is the consortium for the promotion of Spanish Ibérico Ham. They are a non-profit-making association which joins the most emblematic companies from all the traditional Ibérico ham producing regions of Spain.