GONDÍAZ, JAMÓN DE AUTOR QUALITY
100% Acorn Fed Iberian Ham
OUR JAMÓN DE AUTOR HAM ARISES FROM THE NEED TO OFFER THE MARKET A REAL, HONEST, RELIABLE, DEPENDABLE PRODUCT OF GREAT QUALITY.
Two main principles make our ham different: firstly, obtaining pure Iberian pigs with an above average increase in weight during grazing; and secondly, and perhaps more importantly, the transformation of this highest quality meat into exceptional cured meat products. To do so, we work in Guijuelo (Salamanca), where weather conditions guarantee slow, traditional curing that provides the ham with the texture and juiciness from the fat that infiltrates it during the curing process.
HAM PRODUCERS, since 1962
From 44 breeders and 3 pure Iberian males, registered and qualified in the Iberian Pig Breed Stud Book of the Spanish Association of Iberian Breed Select Pork Livestock Breeders with scores of over 80 points.
Strictly livestock with little competition with other ruminants, the herd feeds after weaning, chronologically in the following way: on the grass of the meadows in spring, also as a supplement in autumn, on the remains of crops, grains and fallen ears of corn or wheat in summer, and during the grazing period between October and February, with grass from the first rains after summer, and a lot of acorns.
The curing process is carried out in 0.5ºC refrigerated chambers, with 70-90% humidity. The duration of this process depends on the weight, with one day per kilogram. In this phase, the salt penetrates the ham, dissolving in the water content and spreading throughout the piece.
The drying process is carried out in natural drying rooms, and lasts until the “sweating” of the pieces, which depends on the quality, the weight of the ham and the geographical area where the drying room is located. It usually lasts from 2 to 3 months, and this phase involves the melting of fat, as temperatures are between 30-35º with 70% humidity.
The last phase is curing in storage rooms, which like the drying process depends on the quality and weight of the ham.
Cutting a ham/shoulder properly is an ART, for which dexterity and experience is necessary in order to obtain the best cutting performance from the piece. An experienced professional can obtain, on average, 40% cutting performance from a ham and 30% from a shoulder. Our team of master ham production professionals have created a cutting manual with short videos that allow the ideal process for cutting a 100% acorn fed Iberian ham to be followed step by step.