FREQUENTLY ASKED QUESTIONS
Below are some of the answers to our clients’ most frequently asked questions.
If you cannot find what you are looking for, or still have queries, contact us.
1. WHAT CURINGS AND WEIGHTS ARE FOR SALE?
Both Iberian ham and Iberian shoulder usually live together for over one season. Generally, in the last quarter the smaller hams are ready at 3 years old and the smaller shoulders at 2 years old. The curing period for a 100% acorn fed Iberian ham (previously acorn fed Iberian ham) is longer than a mixed breed pig, and it is common to have hams of over 8 kilos that are 5 years old.
In any case, it is advisable to select the ham by type of consumption. The same type of curing is not necessary for an Iberian ham that will be used over time as for a ham that will be sliced in a single day.
2. WHAT FORMATS ARE AVAILABLE?
3. HOW MUCH FAT DOES A 100% ACORN FED IBERIAN HAM CONTAIN?
An essential quality of Iberian ham is its capacity for intramuscular fat cover, greater than that of the Celtic pigs. This fat provides juiciness, bouquet and texture to the muscle, and also serves as protection for a slow drying and curing process. Conversely, increased by its pure breed, the net sample of lean meat obtained is lower, in the case of ham not usually exceeding 40% of its gross weight.
4. WHERE IS IT BEST TO KEEP 100% ACORN FED IBERIAN HAM?
The product must be unpackaged and be free of all elements added for its transport, and kept in a cool, ventilated place, protected from direct sunlight. For consumption, it is essential that the product is at a temperature of at least 21º.
5. WHAT ARE THE RECOMMENDATIONS FOR CONSUMPTION?
In the case of the ham being sliced over the course of one or two months, it is recommended to select slightly tender hams. Conversely, if it is estimated that the ham will be consumed within 3 days, it is advisable to select completely cured hams. In any case, it is advised to leave the product to sit and reach room temperature when it arrives at your establishment or home.
In the case of vacuum packed products, our recommendation is to keep all packages in the refrigerator, except those that we estimate will be consumed within a 4 day period. This way, we will have room temperature packages available. If taken out of the refrigerator, we recommend waiting until the product reaches 21º; this process may be accelerated by wetting each side of the package with warm-hot water before opening.
In both cases, open and wait 5 minutes before consuming.
For more information about cutting 100% acorn fed Iberian ham (previously acorn fed Iberian ham), and acorn fed Iberian shoulder, see our cutting manual.
6. WHAT IS THE EXPIRY DATE OF A 100% ACORN FED IBERIAN HAM?
Hams and shoulders are best consumed within one year after leaving the factory. Its real expiry date is given by the time of curing of the product.
In the case of sliced products, expiry is 3 months after the packaging date.
7. WHAT TYPE OF ESTABLISHMENT CONSUMES OUR JAMÓN DE AUTOR HAM?
Our 100% acorn fed Iberian ham (previously acorn fed Iberian ham) is intended for professionals and consumers who know the characteristics and performance of a ham and demand a product of the highest quality, with adequate curing.
8. WHERE CAN JAMÓN DE AUTOR ACORN FED HAM BE PURCHASED?
If you are a HORECA professional, contact us on the Contacto page.
If you are an individual client or wish to make a single purchase, you can do so at www.gondiaz.es
9. IN WHAT AREAS AND COUNTRIES DO WE SERVE OUR JAMÓN DE AUTOR HAM?
We deliver to the whole EEC. For other destinations, it depends on the limitations of each recipient country.
10. ARE ALL PRODUCTS AVAILABLE THROUGHOUT THE YEAR?
Our production is limited, and although we grow each season, it is always best to order in advance. Acorn fed Iberian loin and “fresh” meat is sold first.
11. WHY IS IT CALLED “FRESH” MEAT WHEN THE PRODUCT IS SERVED FROZEN?
This is a term of the jargon used by manufacturers. The manufacturer transforms fresh meat into cured cold meats, and when we talk about fresh meats we mean to say that it has not been transformed in any way.
With regard to freezing, it is the only possible preservation method for enjoying these meats throughout the year, as acorn fed Iberian pigs are slaughtered during the first months of the year.
For more information about the handling of Iberian pigs, click here.
12. WHAT DOES THE DESIGNATION “JAMÓN IBÉRICO DE BELLOTA” (ACORN FED IBERIAN HAM) MEAN? IS IT THE SAME AS “JAMÓN DE BELLOTA 100% IBÉRICO” (100% ACORN FED IBERIAN HAM)?
The new regulation regulates and establishes the designation of Iberian hams. More information. This designation refers to the food of the Iberian pig and the purity of the breed; it guarantees that the animal has been fed with acorns during the grazing period, and that it is 100% Iberian breed.
Our Jamón de Autor ham has been certified this way since the 2012 season, therefore it is labelled with the renowned black label.