13,50 €
The perfect jamón product for your WINE Bar business from a price and quality standpoint. There are many labels and certifications for jamón, but this Iberian GOLD jamón product has the EXTRA curation needed to be at the level of the so called “100% bellota”.
Unique quality, it comes from specially selected 50% iberian breed pigs, raised and fed outdoors with natural fodder & pasture and aromatic herbs. 100% natural curing process for at least 42 months in local cellars where the climate and special conditions of the area allow the ham to reach its maximum potential.
The result is a ham that is presented in thin slices with an exceptional texture that melts on the palate. Its aroma is unmistakable and its flavor is a luxury gastronomic experience that transports the senses to the essence of the Spanish ham tradition.
Please select number of blisters (multiples of 10 only):
Jamón blisters resulting from the slicing of a hind (back) leg of the native pig of the Iberian Peninsula (white/green seal certification, depending on production quality).
Please note
that not all blisters look the same, as the different parts of the jamón (see
images on top) produce slices with different appearances, textures and
flavors.
Approximately
half of the jamón produces slices from the most noble and succulent part
of the pig leg, the so called “Maza” or “Hammer”. All of the
blisters sliced from the Maza will be hand sliced by the Master
slicer, since it is the best way to enjoy these slices from the jamón.
These
blisters should, as general rule, always be offered in your WINE &
TAPAS BAR Menu alone on a dish (“Ración”), together with toasted 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 €25 per each 100g blister
portion.
In your
order, approximately 50% of the number of blisters ordered will be of this type
of jamón (“Maza”).
The
other half of the slices from the jamón 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 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
and cheese. The pricing of the stand alone plate should be a little bit
less that the case of the Maza blisters (around €18 to €20 per 100g portion).
In your
order, approximately 50% of the number of blisters ordered will be a mix of these
types of jamón (“Contramaza”, “Babilla” and “Punta”).
Finally, these blisters could also be used to cook Tapas & pinchos and crushed eggs (“Huevos rotos”) which we suggest in our ARTapas Gallery section. Please review it here.
