Sliced by hand Jamón de Bellota at 100% Ibérico - Cumbres Mayores - Huelva
Información sobre Sliced by hand Jamón de Bellota at 100% Ibérico - Cumbres Mayores - Huelva
The municipality of Cumbres Mayores allows unique conditions for the curing of 100% Ibérico bellota ham. The orography and climate contribute to achieving a unique taste.
We present the original pata negra ham, sliced with a knife by the expert jamón ibérico cutter at the time of receiving your order to guarantee all its freshness.
With meticulous artisanal curing, Ramón Chaparro and sons achieve a 100% unique and different ibérico jamón de bellota. Made only with 100% pork ham ibérico selected salt and time. The only ingredients of this genuine ham pata negra bellota.
(El precio no incluye la posible decoración)
FICHA TÉCNICA DE Sliced by hand Jamón de Bellota at 100% Ibérico - Cumbres Mayores - Huelva
- Approximate Weight
- 1 Kg
- Presentation
- Vacuum-packed sachets of 100 gr
- Type of slicing
- Sliced knife/hand
- Color Seal R.D 4/2014
- Black
- Category
- Acorn
- Racial purity
- 100% Iberian
- Feed
- Acorn
- Handling
- Raised in freedom in the Dehesa
- Minimal Healing
- 36 months min
- Prepared in
- Major Summits - Huelva
- Place of breeding
- Cumbres Mayores, Cortegana - Huelva
- Delivery in
- 2/3 days
- Allergen Information
- Gluten free
- Ingredients
- Jamón Ibérico bellota, Salt, Conservators (E-252 and E-250)
- Nutritional Information per 100gr
- Energy value kJ 1847 kJ. Energy value kcal 441 kcal. Fats 31.6 g. Saturated 12 g. Carbohydrates 0.5 g. Sugars 0.5 g. Proteins 25.8 g. Salt 3.10 g
- Health Registration
- Iberian hams chaparro. Spain 10.12130/H
- Certified by
- Traza y Control Ibérica S. L
Specific References
- mpn
- LJIB-CHAPARRO-100_1kg
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.
Iberian hams Cumbres Mayores. Huelva
They are the third generation in the artisanal production of Iberian hams since 1909. Company located in Cumbres Mayores, in an emblematic place of the Natural Park of Aracena and Picos de Aroche, in the province of Huelva, Andalusia. Cumbres Mayores is a unique enclave in the production of Iberian ham.
Cumbres Mayores has a perfect climate for the curing of Iberian hams and sausages where they are cured in natural dryers with marked characteristics referring to textures and flavors with a completely artisan elaboration.
Located north of Huelva. Excellent Iberian products considered gourmet are distributed at a private level and for prestigious restaurants.
The best pieces of Jamones Ibéricos Chaparro are covered by the Jabugo Denomination of Origin, which guarantees that the shoulder hams belong to purebred Iberian pigs raised in freedom in the pastures.
Jamones Chaparro stands out for the production of organic Iberian ham made with 100% organic ingredients and from 100% organic Iberian pork. In this section, the most expensive Iberian ham in the world stands out, which is meticulously cured in the natural cellars of the Chaparro family.
Founded in 1909, Ramón Chaparro is the third generation of manufacturers of Iberian bellota hams, ibérica shoulders and Iberian sausages. With facilities located in Cumbres Mayores epicenter of the triangle of the jamón ibérico of Huelva par excellence; Cumbres Mayores, Cortegana and Jabugo. In this privileged areaof the Sierra de Aracena and Picos de Aroche Natural Park, the Iberian pigs that will provide the raw material for Jamones Chaparro are raised in freedom in large extensions of pastures. This mountain range in Huelva stands out for the special microclimate that favours a delicate curing of Iberian hams, shoulders and sausages, giving it a flavour and appearance characteristic of the ibérico of Huelva.
Ramón Chaparro's hams and sausages stand out for their curing in a natural cellar with only salt and time. Without any nitrifying agents or preservatives.