Comunemente detto Pata Negra, il prosciutto iberico di Bellota 5 Jotas deve il suo nome alle ghiande (che in spagnolo si chiamano bellota) di cui si nutrono i *maiali iberici puri al 100% con cui viene preparato.
Lo Jamon Iberico 5 Jotas prodotto dall’azienda Sanchez Romero Carvajal, rappresenta un punto di riferimento non solo per i produttori, ma anche per le varie Denominazioni di Origine dello Jamon Iberico. Tra i prosciutti spagnoli probabilmente il più famoso, è quello che più di tutti ha contribuito a regalare al Pata Negra fama internazionale.
Dal sapore unico e intenso, questo prosciutto dalla qualità eccezionale, al taglio si presenta di colore uniforme, rosso intenso dove la carne è più stagionata e rosaceo dove è più tenera. Caratterizzato da abbondante grasso esterno che si infiltra all’interno attraverso numerose venature, al palato regala un gusto forte e persistente, con note di frutta secca.

Provenienza

Lo Jamon Iberico de Bellota 5 Jotas viene prodotto dalla Sanchez Romero Carval, una storica azienda con sede nel paesino di Jabugo, nella provincia di Huelva, nel sud della Spagna, che alleva alla stato brado solo suini di razza iberica pura al 100%.
Un team di veterinari e tecnici agricoli è esclusivamente dedicato allo studio, alla cura e al controllo dei capi di bestiame (registrati in uno specifico libro genealogico ufficiale), della loro alimentazione e del loro habitat, i prati di Jabugo.
Gli animali, allevati secondo un rigido disciplinare (ognuno di essi deve avere a disposizione almeno 2 ettari di terreno per pascolare) si nutrono esclusivamente di ghiande che, in virtù dell’alta percentuale di acido oleico in esse contenuto, conferiscono un sapore unico al Jamon Iberico 5 Jotas, il cui grasso dal colore dorato si scioglie letteralmente in bocca.

Consigli, Abbinamenti, Curiosità

L’arte norcina spagnola è completamente diversa dalla nostra: questo prosciutto viene completamente scotennato, cioè privato della pelle, in modo che sia il grasso (che spesso viene massaggiato con olio d’oliva) a fargli da protezione.
L’Iberico de Bellota 5 Jotas va tagliato in piccole e sottili fettine quadrangolari, che devono contenere la stessa parte di magro e di grasso, e va consumato a temperatura ambiente, in modo che il grasso si sciolga lettarlmente in bocca, controbilanciando alla perfezione il gusto della carne.
Questo prosciutto va mangiato da solo: accompagnato con un buon rosso piuttosto strutturato, come un Etna, un Cesanese, un Barbaresco o un Nebbiolo invecchiato, che ben si prestano a contrastare il sapore intenso della stagionatura.

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• Parmigiano needs no introduction: characteristic of this raw milk cheese with a unique and intense flavor, aged for 30 months, is precisely that of keeping the vegetal hints of the grass on which cows feed on the palate. Thanks to the aging of 30 months, it contains a very low percentage of lactose, which makes it perfect also for the feeding of the intolerant. Ideal to accompany fruit mustards and to season raw and cooked vegetables, excellent on fish and meat carpaccio. Pair it with full-bodied red like a Lambrusco or Rosso di Montalcino.
• The Bresaola from Valchiavenna, prepared with fine beef hip, very thin, will conquer you with its bright red color, delicate and light aroma, its sweet taste and extremely pleasant on the palate, made unique by the particular seasoning (favored by the climatic conditions of the area where it is produced). That of Valchiavenna, in particular, from the very ancient tradition, is subjected to a light smoking which gives a characteristic aroma to its lean meats. Bresaola is perfect in combination with structured red wines such as Nebbiolo, Sforzato or Inferno.
• Traditional Balsamic Vinegar of Modena: among balsamic vinegars the oldest and best known, made from concentrated grape must, the result of careful selection of the grapes (according to the PGI specification, they must come exclusively from 7 particular vines), left to age in small, precious wood barrels, which enrich its bouquet with unmistakable woody notes. Let yourself be conquered by its intense color, its limpid and brilliant appearance, and its delicate smell which is a pendant to an extremely balanced taste, in which sweet and sour notes are perfectly combined. Perfect as a condiment for many dishes, it lends itself to an infinite number of combinations: meat, fish, vegetables, cheeses, fruit and even some types of desserts. We advise you to try it with Parmesan and bresaola, perhaps accompanied by a good glass of red wine.

Buy together Parmigiano Volpetti selection aged 30 months, the Bresaola from Valchiavenna and Traditional Balsamic Vinegar of Modena PGI at a special price!

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• Prosciutto Sant’Ilario is considered the king of hams, produced in the province of Parma , obtained from the best and largest pork legs, carefully selected, worked for more than half a century in the small ham factory of Lesignano, and left to mature for 30 months. It will conquer you with its sweet, fresh and delicate flavor, obtained thanks to an extremely dosed salting, the abundant presence of fat and the slow and natural seasoning, a long refinement during which it acquires a recognizable flavor and aroma with closed eyes. Excellent tasted alone, pure, accompanied by a slice of good homemade bread, perfect in combination with fruit such as figs and melon, it goes perfectly with cheeses, both spreadable like Robiola and Squacquerone, and hard pasta like Parmesan and Pecorino.
•  Red Cow Parmigiano needs no introduction: produced with the milk of one of the most prized cattle breeds ever, the Reggiana Red Cow, fed with herbs and hay strictly GMO free. Characteristic of this Parmesan with a unique and intense taste, aged for 30 months, is precisely that of keeping on the palate all the vegetal hints of the grass that cows feed on. Ideal to accompany fruit mustards and to season raw and cooked vegetables, excellent on fish and meat carpaccio, it creates a unique combination with Balsamic Vinegar of Modena, the great DOP of our country. Pair it with a full-bodied red wine like a Lambrusco or a Rosso di Montalcino.
• Traditional Balsamic Vinegar of Modena: among balsamic vinegars the oldest and best known, made from concentrated grape must, the result of careful selection of the grapes (according to the PGI specification, they must come exclusively from 7 particular vines), left to age in small, precious wood barrels, which enrich its bouquet with unmistakable woody notes. Let yourself be conquered by its intense color, its limpid and brilliant appearance, and its delicate smell which is a pendant to an extremely balanced taste, in which sweet and sour notes are perfectly combined. Perfect as a condiment for many dishes, it lends itself to an infinite number of combinations: meat, fish, vegetables, cheeses, fruit and even some types of desserts. We advise you to try it with Parmesan and bresaola, perhaps accompanied by a good glass of red wine.
• Bresaola from Valchiavenna, the pride of Northern Italy, prepared with high quality cuts of beef (silverside or sirloin), spiced and smoked with pine wood. Skinny, it will conquer you with its bright red color, delicate and light perfume, sweet taste and extremely pleasant on the palate, made unique by the particular seasoning (favored by the climatic conditions of the area where it is produced) and by the precious wood with which it is smoked. Ideal served as a carpaccio, together with rocket and Parmesan, seasoned with a drizzle of extra virgin olive oil and a drop of Balsamic Vinegar of Modena, Bresaola from Valchiavenna is perfect in combination with light red wines, which do not dominate the aroma of smoking.
• Pecorino Romano PDO: among the Lazio products one of the most famous, produced exclusively with made with whole sheep’s milk, coming from the farms of the production area, protected by the specification. This cheese of ancient origins, characterized by a compact paste and a color that varies from white to straw, which on the palate is aromatic, savory and slightly spicy, marries wonderfully with an infinite number of flavors. Protagonist of some of the most famous Roman recipes such as Carbonara, Gricia, Amatriciana and Cacio e Pepe, Pecorino Romano also goes perfectly with honey, jams and fruit sauces. We advise you to serve it at the table together with a good plate of local cheeses and salami.
• Extra Virgin Olive Oil by Terra Majura: high quality oil from the company’s over 100-year-old olive grove, nestled in the Umbrian hills, near Terni. Made from Moraiolo, Leccino, Frantoio and Pendolino quality olives, rigorously harvested by hand in November and cold pressed, within 12 hours of collection, Terra Majura oil is characterized by an extremely balanced and soft taste, due to the ripening late olives. Suitable for various uses in the kitchen, it is perfect raw, to flavor legumes, soups, and cooked vegetables, or to season meat and sliced ​​carpaccio such as bresaola.
• Whole Spicy Small Chillies from Calabria: produced by the Paradiso dei Golosi, a family-run company based in the province of Cosenza, which for over 30 years has been dedicated to the selection, processing and marketing of the best raw materials of Calabria. Use them whole or chopped to prepare mouth-watering sautées, chop them and use them to season all the dishes you want, or store them in extra virgin olive oil, to give the latter that touch of spiciness that never hurts.

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• Pecorino Romano PDO (500 gr): aged 12 months, produced in the heart of Lazio, Italy. Pecorino is a must on the tables of all lovers of Italian cuisine.
• Cured Guanciale (500 gr): cured pork cheek, carefully spiced and seasoned; ideal for giving that savory and unmistakable taste to your dishes.

What are you waiting for?
Buy your Guanciale and Pecorino set now and prepare a perfect Carbonara!

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