Castro y Gonzales Jamon 100% Iberico Bellota Bone in

TAST­ING NOTES FROM THE CURATOR

Cured for at least 36 months, this pata negra (named for the pigs’ char­ac­ter­is­tic black hooves) exhibits an intense bright col­or, with white streaks run­ning through. On the nose, it gives a per­sis­tent aro­ma with hints of nuts and fields. Its taste is del­i­cate, though, exud­ing a beau­ti­ful gen­tle­ness and a pleas­ant after­taste. This Iber­ian ham comes from free-range bred pigs that enjoy graz­ing in the pas­tures, and eat­ing the fruits of oak and cork trees. This con­tributes to the juicy and ten­der tex­ture of the meat.

PREPA­RA­TIONS AND PAIRINGS

Most cured meats are best enjoyed on their own, and this is espe­cial­ly true for Iber­ian ham. To mask or over­pow­er Jamón Ibéri­co Bel­lota with oth­er fla­vors would do it a disservice.

Grab a slice, com­plete with mus­cle and fat, and let it linger on your tongue, let­ting its full fla­vors per­me­ate your taste­buds. Cleanse your palate with a light, fruity white wine, like this Mar de Frades Albari­no or this clas­sic Château Mon­te­le­na Chardon­nay.

If you’d rather com­ple­ment with reds, pair with a Ramon Bil­bao Cri­an­za or a Pro­tos Roble for a true Span­ish experience!

TRADI­CIÓN DE FAMILIA

The Cas­tro y Gon­za­lez com­pa­ny has been mak­ing jamón for three gen­er­a­tions, since as far back as 1910. All their prod­ucts are attuned to nature, some­thing the fam­i­ly is extreme­ly proud. They con­sid­er their prod­ucts to be a reflec­tion of the envi­ron­ment, and their Iber­ian ham is one of their proud­est creations.

One unique thing about their Jamón Ibéri­co Bel­lota is that every spec­i­men enjoys two mon­tan­eras — the peri­od of tra­di­tion­al and nat­ur­al fat­ten­ing, when the pigs get to roam free and eat in the pas­tures, instead of just the usu­al one.

Storage Instructions

To prop­er­ly con­serve and extend the ham shelf life, store in a cool, dry place, with the ide­al serv­ing tem­per­a­ture between 17 – 22º C. Please mes­sage us if you require a carv­ing board as well. We can source.