Buy Jamon Iberico In Usa =LINK=
Many producers produce Jamon Iberico from pigs who live indoors most of their life. This is NOT the case here. Our secreto iberico ham comes from pigs who roam freely their whole life and are fed a diet of grass and grain.
buy jamon iberico in usa
This is meat that comes from the front legs of the pig, as opposed to the rear legs, which is where the jamón iberico comes from. Its flavor is more intense than typical jamón, due to the bones and muscles being thinner, which allows it to be cured for less time.
Iberico hams are coming from iberico pigs, which is a native pig breed from Spain. Pata negra spanish hams are coming from 100% pure iberian breed pigs which have been feeds with bellotas and pastures. Meanwhile, Serrano hams are coming from white pigs, also raised in Spain.
100% ibérico pata negra hams are coming from pigs of pure iberian breed. Those are the better valued among ibericos because they have only been feed with acorns and pastures, have been free raised and may have DO certification.
Guijuelo iberico hams are coming from the area of Salamanca. Those hams have been free raised, fattened and cured using the microclimate of the southern area of Salamanca.
Jabugo iberico hams are coming from Huelva, in the area of Sierra de Aracena y Picos de Aroche. Those are the most famous iberico hams for being one of the main ham producers.
Redondo Iglesias USA is a renowned family-owned business that has been producing high-quality Spanish cured meats since 1920. Based in New York, USA, the company imports premium pork from Spain, and uses traditional techniques to create authentic Spanish serrano & iberico ham, sausages, chorizo, salchichón, and other meat products. Redondo Iglesias USA's products are made from the best cuts of meat, seasoned with natural spices, and cured in accordance with centuries-old traditions. The company is committed to producing quality products that meet the highest standards of food safety and quality, and has established a reputation for excellence in the industry. With a diverse product range and a commitment to authenticity and quality, Redondo Iglesias USA has become a favorite among chefs, food lovers, and retailers in the United States and beyond.
The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.[1]
With an authentic Spanish menu created by our renowned chef Carlos A. Peraza , highlighted by a wide variety of tapas and a traditional Spanish jamoneria where the famous jamon ibérico de belota (world's most prestigious ham) is served, Eatapas will take you through a gastronomic journey of Spain. On an ambience inspired by the taverns on the cava Baja street of Madrid, with live music every night and a friendly and knowledgeable staff, we are confident to say that eatapas will provide to you and your loved ones a delightful experience.
Working silently, Carlos Sánchez wields a long, thin cuchillo jamonero (ham knife) possessing the springy flexibility of a fencing sword. With a graceful motion, he sweeps the slender blade forward along la maza (the thick rump) of a jamón Ibérico (Iberian ham), expertly slicing a 1-millimeter-thin loncha (slice) off. The small rectangle is a contrast between ruby red meat and bright white fat, which ribbons through it or runs along its edges. Once a piece is cut, Sànchez carefully lays it down on a platter, slightly overlapping it with its neighbor.Each ham yields approximately 2,600 lonchas. Every slice will taste slightly different, depending on the percentage of meat and fat contained within it. To hone in on those subtle variations, Sànchez recommends pressing a loncha to the roof of your mouth with your tongue. Hold it there for a few seconds to savor the flavor while the fat melts, and then chew the remaining meat.
He currently works for Cinco Jotas, which has been producing Ibérico hams since 1879. The company's hams come from black-skinned Iberian pigs, which have a conical snout and ears that flop forwards above their eyes. In order to be certified jamón Ibérico, the pig must be 100 percent pure Iberian. There can be no crossbreeding in the animal's history, whose genealogy is carefully documented by the Spanish Association of Iberian Pig Breeders (Aeceriber).The pigs are raised free-range on oak covered pastures, known as dehesas, in the mountainous region of Spain's southwestern Iberian Peninsula. They travel nearly nine miles a day foraging for food, including acorns, grass, roots and herbs. Most abundant between October and March (a time called the Montanera), the nuts are what help the pig develop fat and flavor. The animal's genealogical purity and its acorn diet are the key elements for a jamón Ibérico to earn the highest rating: the black label, otherwise known as the pata negra (black hoof).Each hog yields two jamones (hind leg cuts), each weighing roughly 17 pounds, and two paletas (shoulder cuts), which each clock in at approximately 11 pounds. They can spend up to five years in Cinco Jotas's bodegas (curing cellars) before being released for sale. However, it can take just a couple hours for Sànchez to reduce one to ribbons.To see the master carver in action, visit Fabio Trabocchi's restaurants until the end of the year. Sànchez will be doing presentations for diners, while training members of the staff, who might one day become master jamón carvers themselves.Photos courtesy of Cinco Jotas.
Working silently, Carlos S\u00e1nchez wields a long, thin cuchillo jamonero (ham knife) possessing the springy flexibility of a fencing sword. With a graceful motion, he sweeps the slender blade forward along la maza (the thick rump) of a jam\u00f3n Ib\u00e9rico (Iberian ham), expertly slicing a 1-millimeter-thin loncha (slice) off. The small rectangle is a contrast between ruby red meat and bright white fat, which ribbons through it or runs along its edges. Once a piece is cut, S\u00e0nchez carefully lays it down on a platter, slightly overlapping it with its neighbor.Each ham yields approximately 2,600 lonchas. Every slice will taste slightly different, depending on the percentage of meat and fat contained within it. To hone in on those subtle variations, S\u00e0nchez recommends pressing a loncha to the roof of your mouth with your tongue. Hold it there for a few seconds to savor the flavor while the fat melts, and then chew the remaining meat.
Stationed in an upstairs dining room at Fabio Trabocchi's svelte Spanish seafood restaurant, Del Mar, located at the heart of Washington, D.C.'s ritzy new Wharf development, S\u00e0nchez is cutting the lonchas from a sizeable ham that wouldn't look out of place in Fred Flinstone's hand. It's cradled in an artfully designed, curved metallic stand known as a jamonera, which allows the carver to swivel the meat every which way to get the best access for cutting.The fatty exterior of the bone-in, hoof-on ham is aged yellow and mottled, but S\u00e0nchez has already cut some of it away to reveal the meaty core. Only after this outside fat has been trimmed can he truly determine the quality of the ham. If it appears it hasn't been aged enough\u2014an extreme rarity\u2014the ham must be discarded, because it is impossible to restart the curing process.Carving Ib\u00e9rico ham has been S\u00e1nchez's work for more than a decade. Completely self-taught, it took him a year just to get the lonchas the right size and thickness.
He currently works for Cinco Jotas, which has been producing Ib\u00e9rico hams since 1879. The company's hams come from black-skinned Iberian pigs, which have a conical snout and ears that flop forwards above their eyes. In order to be certified jam\u00f3n Ib\u00e9rico, the pig must be 100 percent pure Iberian. There can be no crossbreeding in the animal's history, whose genealogy is carefully documented by the Spanish Association of Iberian Pig Breeders (Aeceriber).The pigs are raised free-range on oak covered pastures, known as dehesas, in the mountainous region of Spain's southwestern Iberian Peninsula. They travel nearly nine miles a day foraging for food, including acorns, grass, roots and herbs. Most abundant between October and March (a time called the Montanera), the nuts are what help the pig develop fat and flavor. The animal's genealogical purity and its acorn diet are the key elements for a jam\u00f3n Ib\u00e9rico to earn the highest rating: the black label, otherwise known as the pata negra (black hoof).Each hog yields two jamones (hind leg cuts), each weighing roughly 17 pounds, and two paletas (shoulder cuts), which each clock in at approximately 11 pounds. They can spend up to five years in Cinco Jotas's bodegas (curing cellars) before being released for sale. However, it can take just a couple hours for S\u00e0nchez to reduce one to ribbons.To see the master carver in action, visit Fabio Trabocchi's restaurants until the end of the year. S\u00e0nchez will be doing presentations for diners, while training members of the staff, who might one day become master jam\u00f3n carvers themselves.Photos courtesy of Cinco Jotas. 041b061a72