A high quality product with the most characteristic touches of good jamón. Execellent flavor. Selected jamón from pigs of the autochthonous 50% iberian breed from the regions of Huelva, Extremadura and Salamanca.
Cured for more than 24 MONTHS in a natural drying room in the traditional way of the jamón masters. This jamón is produced from pigs partially reared in the wild that have been fed with fodder, mainly made from cereals and leguminous plants, and which complement their diet in the countryside eating natural herbs and seeds from holm oaks, cork oaks, gall oaks and oak trees.
297,50 €
33 blisters of 100gr
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€297.50 for all jamón resulting from the slicing of one hind (back) leg (9kg approx.) of the Spanish native pig of the Iberian Peninsula.
You will receive a minimum of 33 blisters of 100g each (€9 per blister approx), inside two GOODjamón BOXES.
You will also receive minced jamón & bones obtained during the slicing.
Please be informed that not all the blisters look the same, since the different parts of jamón (see image on the left) produce slices with a different look, texture and taste.
Below we describe the content of the SILVER jamón blisters that you will receive (plus minced jamón & bones), and recommendations about how to offer them to your WINE & TAPAS BAR clients so as to maximize your profitability and client satisfaction:
One BOX of GOODjamón BOX will contain 18/19 blisters which come from the most noble and succulent part of the pig leg, the so called “Maza” or “Hammer”.
These blisters will be hand sliced by the master slicer, since it is the best way to enjoy these slices from the jamón.
These blisters should always be offered in your WINE & TAPAS BAR Menu alone on a dish (“Ración”), together with tosted bread and crushed tomatoes with olive oil (“Pan tumaca”), see image on the top.
Depending on your pricing strategy and type of clients, the recommended sale Price to WINE & TAPAS BAR clients ranges between €18 and €26 per each 100g blister portion.
Profitability for your business should be on the range of 100% to 200% per €9 blister (i.e. 19 blisters * (€18-€9) / (€26-€9)) = €171 to €323 total profit.
However, as an alternative, it should also be possible to offer to your clients a 200g SILVER MIXED dish (“Ración”), where you include 100g of “Maza” (from the 18/19 blisters) and 100g of one of the other 14/15 blisters from the other parts of the pig leg. The pricing of this MIXED 200g stand alone plate (with the toasted bread and crushed tomatoes) should range between €35 to €45.
The second BOX of GOODjamón Box will contain 14/15 blisters wich come from the other 3 main parts of the leg, the so called “Contramaza” or “Opposite hammer”, the “Babilla” or “Stifle” and the “Punta” or “Tip”. See image on the top.
These blisters will be machine sliced with optimal thickness, since it is far more tasty and profitable to slice these parts with machine. The slices are bigger and more juicy.
The portions will have a little bit of fat, and will be perfectly positioned in the blister to ease the task of serving.
These blisters can also be offered to your clients in plates alone (“Ración”) with bread and crushed tomatoes or in mixed assortments with other local cold meats. The pricing of the stand alone plate should be a little bit less that the case of the 18/19 Maza blisters (around €14 to €18 per 100g portion).
Also, these jamón blisters are excellent to be served for breakfast with toast and crushed tomatoes.
Finally, these blisters should be used to cook the tapas suggestions we include in our ARTapas Gallery section. Please review it here
Assuming a minimum pricing strategy of €10 per ARTapa proposed, and that each tapa would use 30% of a 100g jamón blister, the profitability of the 14/15 blisters should be on the rage of 150% per €9 blister (i.e. 15 blisters = 45 tapas, €450 total turnover, and cost of €135 for 15 blisters, results in €315 total profit without considering other ingredient costs for the tapas, which we can estimate to be around 30%, therefore €208 net profit).
Inside the 18/19 blister BOX, you will also receive 4 to 5 packs of minced jamón (“Picadillo”) of 60-100g obtained during the slicing of the leg of ham (the “Caña” and the “Jarrete”, please see image above).
These packs are excellent to be used to cook omelettes, croquettes, salads, pinchos/tapas, crushed eggs (“Huevos rotos”), tartars, soups, etc.
We don’t quantify the profit for you from this product given the multiple uses of it in your kitchen.
Inside the 14/15 blister BOX, you will also receive 5 to 6 jamón bones of the best quality to be used to cook soups and stews.
Please note that, before introducing in the soup or stew, the jamón bones should be cooked alone in boling water for 5 minutes so as to clean them and eliminate the excess salt on the skin of the bone.
