Guijuelo ham is one of the most emblematic and tasty products of Spanish gastronomy. A 100% acorn-fed Iberian product that stands out for its exceptional quality and unmistakable flavor.
At César Nieto Group we are aware of its potential and that is why we sell this ham of the highest quality. Would you like to know the characteristics of our Guijuelo ham and why it is the best ham in the world? In this blog you will be able to find out and even taste its flavor.
The production process of Guijuelo Ham
Before getting to know its characteristics, you should know where our Guijuelo Iberian ham comes from and how it is made, as it is a traditional technique of our master ham makers that has been maintained for centuries.
Our Iberian pigs are raised in pastures with wide spaces where they can feed on acorns, herbs and roots, which are the basis of this delicacy. This natural diet, together with free-range rearing, contributes to the infiltration of fat into the meat, giving it a soft texture and unique flavor.
Once slaughtered, the hams go through a rigorous salting and drying process under controlled conditions. Our facilities are the perfect place for slow, leisurely curing that can last up to five years. This long maturation process is crucial for developing the flavor nuances that characterize Guijuelo ham.
The result is excellent Iberian hams, with streaks of fat that melt on the palate, releasing an explosion of flavors ranging from sweet to slightly salty, with notes of nuts and a long, pleasant aftertaste.
Characteristics of César Nieto Guijuelo Ham
Guijuelo Iberian ham is known for its unique characteristics that differentiate it from other types of Iberian ham. These characteristics derive from several factors, including the breed of pig, its feed, the curing process and the geographical environment. Let us see what they are.
Pig breed
The pigs used for the production of Guijuelo ham are of the Iberian breed, known for their ability to infiltrate fat into the musculature, resulting in superior quality meat.
Feeding
The pigs feed mainly on acorns, grasses and roots. This acorn-rich diet is essential for the infiltration of fat into the meat and for the development of its characteristic flavor.
During the montanera, the period when the pigs graze freely in the pasture, their diet consists almost exclusively of acorns, which provides unsaturated fatty acids beneficial to health and gives the ham its distinctive flavor and aroma, making it stand out as an authentic acorn-fed ham.
Organoleptic characteristics
Guijuelo ham has an intense red color with well-distributed streaks of white fat. The fat is shiny and smooth in texture. The flavor is mild, delicate and slightly sweet, with a long aftertaste. The aromas are complex, with notes of nuts and a touch of acorns.
In addition, the texture is juicy and tender, with a good infiltration of fat that melts in the mouth.
Protected Designation of Origin (PDO)
Guijuelo ham has the Protected Designation of Origin (PDO), which ensures that the product meets strict standards of quality and origin. This seal guarantees that the ham has been produced following traditional methods in the Guijuelo region.
Nutritional aspect
Due to the acorn-rich diet, Guijuelo ham contains unsaturated fatty acids, which are beneficial for cardiovascular health. It is also a good source of protein and B vitamins.
Tradition
The region of Guijuelo, in Salamanca, has a cold, dry climate that is ideal for curing ham. This area is known for its long tradition in the production of high quality hams.
Here, the production of Guijuelo ham is a tradition that has been passed down from generation to generation, reflecting the dedication and know-how of the region’s master ham makers.
Do you want to buy an Iberian ham from Guijuelo? At César Nieto Group we make it easy for you and offer you a wide variety of hams.
