Arturo Sanchez iberico Ham
Iberico ham has a deep, rich nutty flavour and comes from the legendary Iberian breed of black pigs known as pata negra pigs. The animals have at least a hectare of wooded pastures called dehesas and are fed on a diet of grass and the best acorns from holm and cork oak trees. This provides the hams distinctive aroma and exquisite taste.
It also means that no other cured ham can beat Arturo Sánchez Iberico Ham, this is the real thing! Arturo Sánchez’s Iberian ‘cebo de campo’ free-range pigs reach 14 months of age instead of the industry average of 10 months. These extra months allow further properties and characteristics to develop differently such as its aroma, flavour and appearance. In addition, all cebo hams are cured for a minimum of 30 months. As the seasons change from the cold of winter through spring and summer, 40% of the fat melts away, coating the ham in flavour. As the second year passes, the ham undergoes complex changes that produce incredible layers of flavour. The result is a tender and delicious ham, deep red in colour with a very mild saltiness.
Iberico Hams are generally classified by the amount of acorns eaten before slaughter. The official classification allowed is distinguished mainly between Iberico de Bellota which are pigs purely fed on acorns or Iberico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin. At Basco, we import hams of Iberian breed from artisan ham and charcuterie specialist Arturo Sánchez. Thanks to the knowledge gained during more than 100 years and several generations dedicated to this activity, Arturo Sánchez produces Iberico products that are considered to be amongst the best in Spain.
Arturo Sánchez Iberico ham is perfect for parties, tapas or even just to treat yourself, its distinctive rich taste and creamy, melt-in-your-mouth texture is something you will want to eat over and over again!
Iberico ham should be ideally served at a temperature of around 20 degrees celsius. The reason behind this, is because the ham contains oleic acid which is activated when the ham reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the ham.
To serve Arturo Sánchez Iberico Ham, open the pack and allow the ham to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of ham spreading them evenly.