Bellota Ham With Bone
Blázquez is the first producer in the Salamanca area, in northwestern Spain, where the Guijuelo Denomination of Origin is in place, the first historically to be established for Iberian ham in Spain: the ham produced in this region is characterized by a delicate, fruity and sweet flavor. The term “bellota” comes from the food that Iberian pigs are most fond of, namely the “bellotas” acorns. Great wide open spaces, very few pigs free to graze in packs, acorns rich in oleic acid, which will give their meat a unique flavor for one of the most extraordinary taste experiences ever.
In compliance with the Denomination of Origin regulations, Blázquez works with selected 100% pure Iberian female pigs – characterized by their unmistakable flavor and their genetic predisposition to assimilate oleic acid – and 100% Duroc and Iberian male pigs, which on the other hand contribute that extra bit of internal fat, adding to the delicacy of the product.
The hams are aged using artisanal methods and diligently passed down from generation to generation: hams (jamones) and shoulders (paletas) are trimmed before they are cured. A layered pyramid of hams and whole sea salt is created. In order to ensure that all the meat receives a homogeneous brine, Blázquez’s expert workers move the hams that were on top the day before, rotating them into the pyramid. A process that is never quite the same in terms of time: it is the skill and expertise gained over years of trade and craftsmanship that determine the perfect time to move on to the drying phase. The hams will lose their first moisture inside the “secaderos” – cold rooms with controlled humidity and temperature – for about three weeks.
In spring, the hams are moved to the upper floors of the facilities, where the natural “secaderos” are located.
Very large rooms where the jamones will spend the entire summer, losing most of their weight as they gradually dry out. In autumn, the hams are taken to the cellar where they will complete their aging: a very slow process that will lead them to become the gastronomic excellence that is a must-have at any event or celebration.
The Blázquez family founded their ham company in 1932, in the province of Salamanca in northwestern Spain, based on the unique artisanal know-how of that time. Today, Blázquez continues to be a family-run company with almost 90 years of tradition in producing one of the most iconic Iberian excellencies: the Jamón Iberico De Bellota, commonly known as “Pata Negra”. Controlled genetics, strict selection criteria based on unique know-how diligently passed down from generation to generation and self-produced nutrition: the secrets still carefully guarded by the third generation of the family. From the year of its foundation to today, Jamones Blázquez continues to remain perfectly faithful to its natural and traditional production processes.
Guijuelo, Salamanca Province, SPAIN
Bellota Iberian Ham with bone, aged for 36 months
Approx. 9.5 kg
Ingredients: pork thigh meat and salt
Storage: store in a cool, dry place
Average nutritional values per 100 g: energy 1480 kJ / 356 kcal, fat 25.2 g, of which saturated fatty acids 8.08 g, carbohydrates 1 g, of which sugars <0.5 g, proteins 32.2 g, salt 4.5 g.
Company name and address: Jamones Ibericos Blázquez SL Pol. Ind. Agroalimentario C/Sierra de Tonda, PARC 67 D 37770 GUIJUELO-SALAMANCA, Spain
CE mark: ES 10.19003/SA CE
Ingredients that contain allergens are highlighted in BOLD.
Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.
Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut of the piece or the type of product.
For more information on the technical characteristics of the product, please contact our Customer Care team
Nei dintorni di Salamanca la famiglia Blázquez, nel 1932, ha fondato l’azienda di prosciutti, sulla base delle conoscenze artigianali di quel tempo: ancora oggi è un'azienda a conduzione familiare con quasi 90 anni di tradizione nel produrre una delle più iconiche eccellenze iberiche, ossia il patanegra. Genetica controllata, criteri di selezione basati su insegnamenti trasmessi di generazione in generazione e un’alimentazione autoprodotta sono i segreti custoditi ancora dalla terza generazione: dall’anno di fondazione ad oggi Jamones Blázquez resta fedele ai suoi processi naturali e tradizionali.