Iberian Bellota 100% Iberico D.O. JABUGO SUMMUM ALTANZA

Jamones Altanza star product is, undoubtedly, its authentic Iberian Bellota ham DO Huelva, SUMMUM quality. This amazing ham comes from pigs fed solely on acorns during their mountain free-range grazing fattening stage, which gives it a flavour that is at the same time extremely refined but powerful. Without a doubt, this can be said to be one of the world's best hams.

Iberian ham is an artisanal product, made today in very similar ways to how it was made centuries ago, and highly valued as a healthy food by nutritionists around the world. Anatomically speaking, when we talk about "ham", we mean the whole hind leg of the pig, icluding all the bone and muscle, as well as part of the fatty tissue enveloping it.
Product: Salted Iberian Bellota pig ham
Commercial designation: Altanza Iberian Bellota ham
Quality designation: Jabugo Designation of Origin, SUMMUM quality.

The Jamón de Huelva DO only confers the SUMMUM quality labels to those hams and shoulder hams that have achieved a total harmony among their organoleptic qualities, as well as the specific, characteristic aromatic richness caused by the mix of features that make a true SUMMUM ham: the perfect blood purity of the source pig, the careful diet and feeding during free-range grazing, the older age the pigs are allowed to reach before slaughter, the artisanal craftsmanship in the curation process, and the slow elaboration and curation in the very specific climate conditions of the area.

Category: Bellota
Raw material: Iberian Bellota ham DO Huelva, SUMMUM quality certification
Ingredients: Iberian Bellota pork ham, salt

Manufacturing process:
All pigs that are slaughtered to make hams, be it normal ham or shoulder, have their own breed certification (Iberian or Pure Iberian) as well as feeding certification (Bellota, meaning "completely acorn-fed") issued by the inspecting organization for Iberian regulations. After slaughter and quartering, the product is put to aerate in a refrigerator chamber until it reaches an internal temperature between 0 and 7ºC. After this comes the whole selection process - profiling, classification, roping, bleeding, and then another 24h in the refrigerator chamber. Then they are pile-salted, for a day per kg of the piece, washed in the ham-washing chamber, post-salted at 0-3ºC for 60-90 days, and then shipped to the natural drying cellars for 9 to 12 months and plain old subterranean cellars for the following 10 to 18 months.

Presentation: Whole pieces, 7-8 kg (you may choose weight in the tab), sealed and labeled with plastic label attached with stainless steel stamp.
Container: wrapped in breathing sulphurized paper, chain mesh, or vacuum-packed.

Storage: Keep in cool, dry place, away from direct sunlight.

Destined for direct human consumption. Remove 1-2cm of external fat, slice into thin, small slices.
Useful life: 1 year