Información sobre Red Label Ham + GIFT Candles - Julián del Águila - Salamanca
Julián del Águila's Red Label Ham comes from pigs with controlled genealogy but outside the ibérico standard. Animalsraised in the Salamanca Holm Oak Groves in freedom with fruits of holm oaks and cork oaks, pastures and supplemented with feed.
Since 1895 the jamón ibérico has been present in the Julián del Águila family in Salamanca. Today it is one of the most recognized and prestigious firms in the famous town that is the nerve center of the ham and sausage ibérico of Salamanca.
In the free-range pig market, many farmers cannot register their animals in the ibérico standard due to different circumstances.
The process of making Julián del Águila Red Label Ham is the same as that followed by its renowned jamón ibérico Julián del Águila, with years of experience in the sector.
For your purchase, get 2 candles of 200 g each as a gift: one of chorizo ibérico and one of salchichón ibérico!
FICHA TÉCNICA DE Red Label Ham + GIFT Candles - Julián del Águila - Salamanca
Approximate Weight
6,5-7kg
Color Seal R.D 4/2014
Not covered by the standard R.D. 4/2014 Iberian standard
Category
Not Applicable
Racial purity
Not applicable
Feed
Fruits of Mediterranean forest trees, pastures and selected feedingstuffs
Handling
Raised in freedom in the countryside and mountains of Béjar, Ledrada and Candelario
Minimal Healing
36 months min
Place of breeding
Salamanca
Delivery in
3 working days
Allergen Information
Gluten free
Ingredients
Pork ham, common salt, sugars, preservatives (E-252, E-250) and antioxidants (E-301, E-331iii).
Nutritional Information per 100gr
Energy value kJ 1705kJ. Energy value kcal 411 kcal. Fat 34 g. Saturated 13.36 g. Carbohydrates 0.78 g. Sugars 0.82 g. Proteins 25.53 g. Salt 3.96 g
Health Registration
Jamones ibéricos Julián del Águila. Spain 10.05469/SA
Specific References
mpn
JERoja_JdA_6_5-7kg
Aviso sobre la Ficha de Producto
Desde Ibericomio.es recomendamos a todos nuestros usuarios que siempre antes de consumir cualquier producto lean con detenimiento la información nutricional del mismo, el listado de ingredientes y las sugerencias de consumo y/o conservación. También recomendamos se atienda a toda información ya sea voluntaria y/o obligatoria que aparezca en el etiquetado del producto o bien sea facilitada por el productor del mismo. Advertimos que pueden existir errores de transcripción en nuestro portal relativos a la información del producto.
Conoce al productor
Jamones ibéricos Julián del Águila
Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
Iberian sausages Julián del Águila
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
The montanera in Julián del Águila
All pigs, when approaching the end of their life, spend their last months through a fattening process that is known as 'montanera'. During all that time the pigs roam freely through the pasture, eating and eating acorns and pastures. According to Royal Decree 4/2014, the montanera stage will be between October 1 and December 15. Not all hams may be bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
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