Information about Red Label Ham - Julián del Águila - Salamanca
Red Label Ham from Julián del Águila comes from pigs with controlled genealogy but outside the Iberian norm . Animalsraised in the Holm oaks of Salamanca in freedom with fruits of holm oaks and cork oaks, pastures and supplemented with feed.
Since 1895 Iberian ham has been present in the Julián del Águila family of Salamanca. Today it is one of the most recognized and prestigious firms of the famous town that is the nerve center of Iberian ham and sausage of Salamanca.
In the market of pigs raised in freedom there are many farmers who can not register their animals in the Iberian standard for different circumstances. Thus appears in the sector the so-called ham out of standard
The process of making the Julián del Águila Red Label Ham is the same as that followed by its renowned Iberian ham Julián del Águila , with years of experience in the sector.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Red Label Ham - Julián del Águila - Salamanca
Weight
6-6,5kg
Color Seal R.D 4/2014
Not covered by the standard R.D. 4/2014 Iberian standard
Category
Not Applicable
Racial purity
Not applicable
Feed
Fruits of Mediterranean forest trees, pastures and selected feedingstuffs
Handling
Raised in freedom in the countryside and mountains of Béjar, Ledrada and Candelario
Minimal Healing
36 months min
Appellation of origin
Jamón Ibérico non-PDO
Place of breeding
Salamanca
Delivery in
3 working days
Allergen Information
Gluten free
Health Registration
Jamones ibéricos Julián del Águila. Spain 10.05469/SA
Specific References
mpn
JERoja_JdA_6-6_5kg
Product Sheet Notice
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Meet the producer
Jamones ibéricos Julián del Águila
Julián del Águila's Iberian bellota hams are raised in pastures in freedom and as a result their diet is based on acorns and herbs. The final product is an exquisite product where all the flavors of the authentic jamón de bellota 100% ibérico are brought out. The success of the bellota jamón ibérico lies in this feeding and breeding, which Julián del Águila takes care of with care.
The most artisanal processes are part of the current Julián del Águila. Producers of Iberian ham since 1895 where the family business has more than 100 years and more than 5 generations of master butchers behind it. Artisanal production, experience together with breeding in the conditions mentioned above launch high quality Iberian products on the market with balanced and natural aromas and flavors.
On the other hand, we must talk about the breed of Iberian pigs, which is the raw material of the final product and of the breeding area on Salamanca farms, guaranteeing animal welfare.
Among Julián del Águila's hams, we highlight the jamón ibérico of bellota, cebo or cebo de campo and Iberian shoulders.
Iberian sausages Julián del Águila
The Salamanca pastures allow for a suitable climate for the drying, maturation and aging of Julián del Águila products. More than a century of making Iberian products and transferring the knowledge from generation to generation means that the products are of very high quality without forgetting the competitive prices.
The montanera in Julián del Águila
All pigs, when approaching the end of their life, spend their last months through a fattening process that is known as 'montanera'. During all that time the pigs roam freely through the pasture, eating and eating acorns and pastures. According to Royal Decree 4/2014, the montanera stage will be between October 1 and December 15. Not all hams may be bellota, because this Royal Decree indicates that for a ham to be ibérico of bellota, it must be at least 60 days consuming acorns and pastures in the pastures.
It is also worth mentioning that throughout the montanera process, the pigs travel many kilometers in search of food and among the fibers of their meats a large infiltration of fat is generated in their meats that will give the final product that flavor that only Iberian hams from bellota provide.
During this time in which the importance of pig feeding is key to getting the pig fattening and thus achieving the minimum weight to be called Iberian bellota.
Description
The Red Label Ham of Julián del Águila comes from pigs with controlled genealogy but that do not comply with the Iberian standard.
These pigs are raised in freedom in the Holm oaks of Salamanca, fed with fruits of holm oaks and cork oaks, pastures and supplementary feed.
The Julián del Águila family of Salamanca has a tradition in the production of Iberian ham since 1895 and is a very prestigious firm in the region.
The process of making this ham follows the same guidelines as its renowned Iberian ham.
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