IBERICO PORK BELLY
- 100% Ibérico breed
- All Natural, Acorn-Fed
- No artificial ingredients
- Gluten Free
- Sample the best of Spain!
- Gourmet Dining from Home
- Product ships frozen and will arrive frozen or partially thawed
The Black Iberian Pigs or the Pata Negra from which the jamon or pork comes from is pasture-raised and purely-fed grain and acorn. The result is a Jamon that is smooth and complex in taste, and less salty. Experience pleasant, full, pure and well defined taste.
Montaraz only uses 100% pure-breed, acorn-fed Ibérico pigs that live free in the beautiful ‘dehesa’ countryside of western Spain. Bellota literally translates as acorn in Spanish. Ibérico pigs with bellota designation feast on acorns during the ‘montanera’ season when the trees produce huge amounts of sweet acorns.
Because of this exercise and diet, the hams are marbled with rich, beneficial fats. As they cure, the fat melts away, transforming the pork into a deep red, intensely flavored ham. Each ham is inspected personally by a Montaraz jamón master before it is allowed to be sold.
The Iberico Pork Belly is cured for several years in mountain air that allow the natural temperature changes to work with the salt. The result is a rich, dark meat with a complex flavor. Bring to room temperature with a fine wine such as a Toro and savor the experience.
Sandwich / Charcuterie / Salad / Calzones / Omelet
SAFETY HANDLING INSTRUCTIONS:
Store in the fridge or keep in a cool and dry place away from direct sunlight or heat. Recommended that open the package 30 to 60 minutes before serving and consume the ham at room temperature.
Bread with Tomato and Jamón
- 1 fresh loaf of crusty bread
- 1fresh tomato or salsa tumaca
- 1clove of garlic
- Extra virgin olive oil
- Sliced Iberico Jamon
- Cut the freshly baked bread in half lengthwise and toast under a broiler or in a toaster oven.
- Cut the garlic clove in half and gently rub on the toasted surface of the bread. Drizzle on a small amount of extra virgin olive oil. Cut the tomato in half and rub it against the surface of the bread until it is coated but not soggy. Add room temperature slices of jamón (or anchovies) and serve.
- Alternatively you can use a previously prepared or jarred salsa tumaca, a blend of tomato, olive oil and garlic, and spoon it onto the bread before adding the ham or anchovies.
Broad Beans with Ham
- 1lb fresh broad beans or string beans, ends removed
- 1tbsp white wine vinegar
- 2tbsp olive oil
- 3cloves garlic, minced
- 4tbsp onion, minced
- 4oz diced Ibercio ham slices
- Sea salt
- In a saucepan, boil 2 quarts of water. Add the vinegar and beans. Boil for 5 minutes. Strain and add to a bowl of cold water to stop the cooking process.
- Add the olive oil to a skillet over medium high heat. Saute the beans until lightly browned, about 5 minutes. Add the garlic, onion and ham, and cook for 10 to 15 minutes until the beans are tender. Add salt to taste.