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 Chateau 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.

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.