Iberico ham double montanera Is it better?

When we talk about Iberian ham double montanera , many people wonder what it is or what exactly this concept is based on.

From Don Ibérico we can promise you that we are always committed to highlighting the excellence and quality of our products, because, by working with the best possible selection of animals, we only keep the best pastures

These usually have a large number of oaks , making the animals live in the best possible environment, feeding on nature and making the final product stand out for its unique flavor.

Although this premise could be enough for other brands on the market, at Don Ibérico we know that conformism only leads to mediocrity. That is why, for years, we have always wanted to give the best, in this way, to ensure that we produce a unique type of ham that you will only find with us.

Why double montanera?

To understand the real quality of a ham , the history of its pigs must always be studied. Curiously, this dates back to an accident that led us towards an intuition that determined our path as an original and striking brand.

One winter years ago, we received a consignment of acorn-fed Iberian pigs, which we had to slaughter even in the notion that, despite their day having come, they were too underweight for what we are used to.

The figures were not deceiving: these pigs did not meet the minimum weight stipulated by law. So, from Don Ibérico , we convinced the rancher who brought us the animals so that we could leave them in the field for one more year.

Our intuition has always been a tool on which we have built the brand that has become Don Ibérico. This told us that we could obtain a superior quality product if we let the pigs develop, instead of for one year, in two, feeding them twice as much acorns, although the Iberian standard does not require it.

Once this curing time had elapsed, the legs of ham, Don Ibérico and his luckiest customers, verified that the final result was incredible , since both the flavor and the curing of the product turned out to be much superior to that produced up to now.

What does the double montanera consist of?

The double montanera is a technique applied during the breeding of Iberian pigs to make them reach their maximum musculoskeletal development , allowing them to live for about 24 months.

Contrary to the minimum established by law, which is 14 months , if we let them grow for twice the time we will substantially improve the product, making the development allow us to produce a larger and juicier ham in comparison.

Obviously, every action requires consequences , and these were the fact that we had to greatly expand the hectares of our original land, making the pastures for the pigs occupy a much larger space, allowing us to plant more acorn trees and have more animals. grazing at the same time.

This natural space has allowed us to create a pantry for our product, making our pigs take advantage of all the natural resources , giving them enough space so that they can enjoy them and, at the same time, prevent them from running out.

In the end we conclude that, at Don Ibérico , each animal must enjoy a space of between 2 and 3 hectares, always taking into account the density of trees on the farm and where it is located so as not to damage it and take advantage of it in all its splendor.

During these two years, the animal enjoys double the acorn-fed montanera, producing the first one when the pig is between 7 and 8 months old. When they are still so young, these pigs can take full advantage of the acorn season, which occurs between March and May.

This allows them to acquire the skills and strengths to be able to face the second montanera with maximum efficiency and then produce the best possible ham. When it arrives, these animals are capable of consuming more than 7 kilos of acorns and grass per day, maximizing their digestive capacity to make the last stretch.

How do we know a pig is ready for slaughter?

At Don Ibérico, the first thing is quality, therefore the date does not matter. Each game requires its time and that is our maxim.

Once December arrives, our team of experts goes down every week from Guijuelo to the dehesas of the Sierra Norte de Sevilla, Extremadura and Los Pedroches and, one by one, they select the Iberian pigs that are mature, together with their ideal weight, and have completed their full development as animals.

In this way we make sure that the animals are slaughtered when they are 22 months old and even reaching 28 months on special occasions ( our Passion Selection ) , because our priority is always the quality of our product. The quantity or the rush to produce it does not take us anywhere in which we are interested in being as a company.

How is a double-montanera Iberian ham different from any other?

There are five key characteristics to understand how to differentiate a double-montanera Iberico ham from any other that you can find on the market today.

These characteristics are the following.

How is a double montanera ham?

You have to know how to identify the morphology that makes up a leg of a double-montanera Iberian ham . This is always quite long, in the event that the development of the animal has been complete, and, at the same time, very fine, which defines the purity of the breed in question.

This fineness is due to the fact that, during the curing process, the leg must have lost a large part of its initial volume , which will also allow the fat to be well distributed throughout the product, offering a firm but juicy texture to the entire piece.

What color is a Ham with 2 montaneras?

So that those who read us understand how much we appreciate and care for our product, it must be said that it has come to be compared to bluefin tuna . This excellent fish, like our ham, when it is wild, travels great distances to reach the Mediterranean Sea.

Being a rustic animal, our Iberian pig spends two years brandishing intense exercise , which causes the meat on its legs to be an intense red as a result of the profuse irrigation of its muscles.

It seems somewhat absurd, but the color of the ham is key to understanding the quality of the product, because, if we realize, hams, with a less intense color , usually indicate poorer quality and an insulting taste and texture for those who we like the Iberian.

How is the fat in a Ham with two montaneras?

Being very rich in oleic acid, the quality of the fat in our product is as high as its meat content . Thanks to this type of fatty acids, which come from the diet of our pigs, based on the consumption of acorns, it also makes it highly healthy.

Another factor to determine the quality of the fat in a ham is when, when you pick it up with your hands, it melts between your fingers , thus confirming that it is an acorn-fed product and double montanera.

If we rub the fat, it can even disappear completely.

And the Aroma of the Acorn-fed Iberian Ham Double Montanera?

It is said that many products are eaten by smell. Our ham is not so different from that concept .

When it comes to making a double-montanera Iberian ham tasting, many times the client can get lost when it comes to identifying its aromas because our Ham contains a complex palette of aromas.

These usually come from the long process of raising the animal , together with its natural curing, carried out, as we have read, in the most natural pastures and full of dozens of hectares, so that our pigs run free.

From fruity, floral aromas; to dried and roasted fruits. These natural notes will allow us to immerse ourselves in a cloud of aromas when we smell a slice of our double-montanera Iberico ham, it will leave the best traces on our palate as it melts between our tongues, enjoying every moment.

We hope that with this article it has become clear how to differentiate the Iberian Ham from double montanera, because we are looking forward to having us as a main dish in your daily meals.