This is the best Iberian acorn-fed ham in Spain
What was your favorite snack when you were little and it was recess time? What would you add to toast with olive oil and tomato? What food do you miss the most when you are in another country?
If your answer to all these questions has been "the ham" , this article interests you, because the Spanish Food Awards They have just awarded the award to Best Iberico Bellota Ham of 2018.
The winner? Acorn-fed 100% Iberian ham Monte Nevado Vintage 2014 , presented by Jamones Segovia, S.A., from Carbonero el Mayor (Segovia).
A century-old company that was born in the Segovian highlands
A NATIONAL QUALITY PRODUCT
The Spanish Food Awards, granted by the Ministry of Agriculture, Fisheries and Food constitute one of the greatest acknowledgments of the quality of our products.
His goal is none other than recognize the excellence of Spanish food products and the work carried out by professionals and the entities that contribute to the production, transformation, use, marketing and dissemination of these.
In addition, they were finalists: Iberian Torreon Ham , acorn-fed Iberian ham 50% Iberian breed, from **Villares de la Reina (Salamanca) ** and Ham Encinares del Sur-Vintage 2015 100% Iberian acorn-fed ham, PDO Los Pedroches, from Belmez (Cordoba).
The best Iberian acorn-fed ham in Spain comes from Segovia
THE SEGOVIAN HIGHLANDS
The origin of the century-old Montenevado family business dates back to no less than 1898 and to the heart of a family from the Segovian highlands , whose climatic conditions are most conducive to curing hams.
The business grew and in 1970 the Monte Nevado brand was born , with longer curing times that require higher quality hams with more fat.
To this day, the mantra of the house remains the same: the ham at its perfect moment.
The territory: one of the most important factors
THE WINNER: MONTE NEVADO VINTAGE 2014
Acorn-fed 100% Iberian ham ‘2014 vintage of Monte Nevado’ It comes from animals raised in freedom during the montanera –last phase of the breeding of the Iberian pig– in meadows of the southwest chosen with great care.
The Monte Nevado wineries, On the other hand, they are in a natural environment and with windows that take advantage of the fresh air to achieve slow drying.
During the healing process, the ham masters of the Segovian house will be in charge of reviewing, selecting and classifying each piece individually, until each of them reaches its perfect maturation.
With you, the best Iberian acorn-fed ham in Spain
THE PROCESS THAT CULMINATES IN PERFECTION –JAMONERA–
"The excellent conditions of the 2013-2014 montanera, and the careful elaboration piece by piece, waiting for each one to reach its perfect moment, have made this vintage achieve fullness," he explained. Juan Vicente Olmos, General Director of Monte Nevado.
Said conditions allowed to prolong healing up to 60 months –instead of the usual 30 or 40–, achieving a ham with a unique aroma and flavour.
High temperatures and heavy rains They allowed the animals to take advantage of the large amount of acorns from the beginning to the end of the montanera.
So the pigs entered it with 18 months, compared to the minimum of 12 required by the regulations. In addition, the vast surface and the abundance of fruit made the animals fatten easily.
The ham house has launched a Limited Edition of its 100% Iberico Bellota Ham Monte Nevado Vintage 2014 in which each piece has been selected so that each Iberian becomes a true sensory experience.
The exclusive edition, which includes a professional ham knife and tweezers, can be found **both in gourmet stores throughout Spain and in its online store. **
Yes, our mouths are watering too