Brindisa Spanish Foods iberico Pork Fat, 190G

£9.9
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Brindisa Spanish Foods iberico Pork Fat, 190G

Brindisa Spanish Foods iberico Pork Fat, 190G

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Description

It may sound odd to reference a pig’s lifestyle, but when it comes to Spanish ham it definitely is a factor. Once you understand the labeling standards that indicate the quality of Ibérico ham, it is much easier to make an informed buying decision. Mangalitza meat has a deeper and richer taste than most pork with a hint of wild boar gaminess and a creamy texture. And, of course, there is fat, the holder of all taste and which also has great nutritional benefits, such as being rich in mono-unsaturated fats and omega 3 and 6 oils. Therefore, it is healthier than the fat of the pig varieties used in intensive farming, and it is even good for the heart.

Whether you're an avid food enthusiast or a culinary connoisseur, our Iberico Pork will transport you to the heart of Spain with every savoury bite. Experience the true essence of Iberico Pork, an extraordinary gastronomic journey that will leave you craving for more. There are different cuts of Iberico pork, which can be cooked in different ways and are suitable for different dishes. Generally speaking, Iberico pork can be served pink in the middle, unlike regular pork.Iberico Bellota Ham: This ham is aged for a minimum of 24 months. However, we sell Iberico bellota ham that is aged for 48-52 months, meaning it has an incredible intensity of flavour.

The combination of the egg yolk, crusty toast, and salty Ibérico ham makes this a time-honored favorite. Iberico pork collar: Iberia pork collar is cut from the area between the head and shoulders and is very well marbled with fat. This cut needs time to break down and benefits from low and slow cooking. Bodega Phase: this is the final phase of the curing process where Ibérico and Serrano hams are hung in a curing cellar, or bodegas, anywhere from 7 months to as much as five years – typically larger hams will take a longer time to cure. The final decision goes to the Jamón specialist who draws on years of experience in determining when the hams are ready for consumption. Jamón Ibérico de Bellotta is usually served during holidays and for special occasions. Final Jamón Ibérico Thoughts Jamón Ibérico Spanish TapasIn your stir-fries or sautéed vegetables, if you add a piece of ham fat to the oil, you will be surprised at how much it enhances the flavour of the dish. Suggestions for use Just as the Sherry and Mojama (air-dried tuna) of the area rely on the winds for air drying, the hilly areas of the dehesas of the Jamon production zones offer similar dry winds required to preserve food following salting. Place the meat in the hot skillet, searing it on both sides and on the edges until brown and slightly crusted. This process will probably take only a few seconds. In the case of a roast, you can use the oven broiler to accomplish a similar result. Its large amount of unsaturated fatty acids allows it to melt at lower temperatures than other pigs, which translates into organoleptic virtues considered a delicacy by some of the best chefs in the world. Indulge in the unparalleled taste of Iberico Pork, a culinary treasure that hails from the sun-kissed lands of Spain and has captivated food enthusiasts around the globe. At Fine Food Specialist, we proudly offer the finest selection of Iberico pork in the UK, providing you with an authentic taste of this exceptional delicacy.

But, if you prize your knife skills, then carving a whole jamón leg can be a great opportunity to impress guests or to celebrate a special occasion. Whole Ibérico Ham Shoulders

Analyzing the Jamón Ibérico Fat

La Sierra de Huelva, where the town of Jabugo is located. (And the closest to Seville – this is where we will take you on our Jamón tours.) All have a long and rich history of proudly providing generations of Spaniards with the most premium quality Jamón Ibérico.

Jamón Ibérico Cebo de Campo: These pigs have to be 50% Ibérico but are fed mainly on grain with a few acorns added. White Label Iberian pigs in Extremadura, Spain Jamón Ibérico, BEHER "Bellota Oro", was selected as "best ham in the world" in IFFA Delicat 2007, 2010 and 2013. Humidity is also an important factor in the process. A curing cellar must be low in temperature but high in humidity. María Castro Bermúdez-Coronel at Cinco Jotas explains, “The climate and the pig breed is why jamón ibérico is made in Jabugo. This is one of the rainiest places in Spain.” Humidity is controlled in Cinco Jotas’ curing cellars the old-fashioned way – by spraying the floor with water and opening the windows as needed.In Spain, Patra Negra means excellence and top of one category. In Iberico products, this denomination only applies to the Bellota 100% Iberico.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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