Iberico Duo Snack Sampler

A taste of tradition and the indisputable mastery of Spain in producing these delicious favorites. The set offers a variety of flavors that will have you indulging in the experience of a Spanish home tapas.

Images for illustrative purposes only.

What's included

• 1 x Cinco Jotas Acorn-Fed 100% Iberico Ham (Shoulder) - 1.5oz: Savor the authentic flavor of a 80g pack of hand-carved acorn-fed Iberico shoulder ham.
• 1 x Cinco Jotas Acorn-Fed 100% Iberico Loin - 1.5oz: Rich and flavorful hand-sliced pork loin from Jabugo, Spain.
• Picos Breadsticks: The distinct crunch and flavor of these traditional breadsticks in olive oil is a staple in any tapas bar. Made with Extra Virgin olive oil from their own harvest and top quality wheat flour.

FAQ

• What is the best Spanish ham?

The finest Spanish ham is 100% Iberico Ham, also known as Jamón Pata Negra. This type of ham comes from authentic Iberian pigs with a 100% pig’s breed purity and are fed with acorn.

• What is bellota ham?

Bellota ham, or jamón de bellota, means acorn-fed ham and is the finest grade ham. This ham comes from free-range pigs that roam oak forests (called dehesas) and are fed with acorns until they reach 50 kilos weight. Thanks to the diet based on acorns and the exercise they do in the pastureland, the process is enhanced and results in a juicier ham and more aroma.

• What is Spanish cured ham?

Spanish cured ham, called jamon, is a type of dry-cured meat produced in Spain. This meat comes from the legs of pigs breaded in Spain. Depending on the type of pigs, this ham can be classified as Iberico, made with Iberian-breed pigs, or Jamón Serrano (obtained from white porks).

• What is the difference between prosciutto and Iberico ham?

Iberico ham is mainly produced in Spain. It’s not made from “normal” porks but from Iberian pork. In contrast, Italian prosciutto is an uncooked, unsmoked, and dry-cured ham. Prosciutto is cured for a longer period and in the open air. Although there are many ways of doing it. Also, a pork’s feeding is important for the final result; for example, in some regions of Italy they are fed with Parmigiano Reggiano cheese whey. In general, Spanish ham is more intense in flavor and prosciutto is lighter and less expensive.

• What are the little dots on my ham?

The little dots during the aging process, and it's a sign that the process has been done successfully. These dots are tyrosine crystals, one of the twenty amino acids that make up proteins, and one of the properties of this substance is the low ability to dissolve. When the ham loses its water, the tyrosine instead of disappearing regroups in the form of white crystals and these marks, as we have already explained, are a sign that the curing process has been correct. Therefore, the white dots are synonymous with optimum aging and the highest quality ham.

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