Our best product, dark red jamón slices with that intense and long lasting flavor that is impossible to forget. Selected jamón from native pigs from the regions of Huelva, Extremadura and Salamanca.
Cured for more than 36 MONTHS in a natural drying room in the traditional way of the jamón masters. Pigs reared in the wild on estates and in places that stand out for their Mediterranean forest groves of holm oaks, cork oaks, gall oaks and oak trees, where these animals obtain part of their diet, which is accompanied by the natural aromatic herbs and pasture of the area and feed based on cereals and legumes. In addition, the rugged terrain allows them to roam, thus obtaining jamón of great quality and flavour.
397,50 €
REMEMBER: SAVE 50% shipping cost for orders equal to or above 2 products (i.e. 66 jamón blisters).
€397.50 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 (€12 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 GOLD 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 €23 and €35 per each 100g blister portion.
Profitability for your business should be on the range of 100% to 200% per 12€ blister (i.e. 19 blisters * (€23-€12) / (€35-€12)) = €209 to €437 total profit.
However, as an alternative, it should also be possible to offer to your clients a 200g GOLD jamón 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 €45 to €60.
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 €18 to €25 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 €12 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 133% per €12 blister (i.e. 15 blisters = 45 tapas, €540 total turnover, and cost of €180 for 15 blisters, results in €360 total profit without considering other ingredient costs for the tapas, which we can estimate to be around 30%, therefore €240 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.
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.
