Why is hand-carving Jamón Ibérico important?

Machine-slicing Jamón alters the flavor, adding a metallic taste, numbs the aroma and causes loss of the properties that make it so special.

It takes an expert who masters the art of slicing jamón by hand in order to fully appreciate this savory meat at its full potential.
Using a special knife and a centuries old technique, I slice the jamón to preserve its qualities, and enhance its taste and aroma.

The freshly cut slices will melt in mouth, delighting your taste buds.
When is properly sliced by hand, each part of the leg must be cut in its own unique way. Only by respecting this tradition can you taste the four district flavors that each part of the jamón will offer: maza (marbled), babilla/contramaza (drier), jarrete/codillo (slightly sweet) and punta (the saltier slower part).

Watching an expert maestro jamonero carve a jamón is a beautiful and unique performance, which pleases the eyes as your mouth begins to water.

 

 

Incredible, but true… Jamón Ibérico is good for you!

The Iberian pig’s lifestyle and diet, munching on acorns rich in oleic acid, is what makes Jamón Ibérico de Bellota such a healthy meat option.

Studies have found that the fats present in Jamón Ibérico de Bellota actually have beneficial health effects, similar to those of olive oil, a healthy fat that increases your good (HDL) cholesterol while reducing your bad (LDL) cholesterol. This is why Spaniards have nicknamed the Iberian pig “olives with legs”

Jamón Ibérico de Bellota is also rich in vitamin E, a powerful antioxidant, and vitamins B1, B6, B12, all beneficial for the brain and nervous system. It is a great addition to a high-protein diet, with less cholesterol than turkey, and 100 grams of providing 33% of our daily protein intake for less than 250 calories! It is one of the healthiest meats in the world.

Plus, its delicious, so what are you waiting for?