• info@jamonesjpd.com

  • +34 912 961 580

parts of the pig

DISCOVER OUR PATA NEGRA! Buy It



parts of the pig

In Spain, there is a proverb which says “From the pig event its gait”, meaning that everything coming from the pig can be ate. Today we are going to try to develop an as extensive as possible description of the products coming from this great animal: the 100% iberico bellota pig.
1. 100% Iberico Bellota Ham: We couldn’t start with any other than the 100% Iberico Bellota Ham, our star product. As you well know, the ham is the hind leg of the pig. It is very rare to find it fresh as nearly every piece is send to cure to make the incredible ham. This piece has several distinctive parts such as: babilla, cadera, tapa, contra, redondo, codillo, etc. For those who are True Gourmets, always in search of new experiences, in our set “Three Aromas” you can find the three more tasteful parts of the iberica bellota ham: maza, punta y babilla with their 3 distinctive flavours and aromas.
2. 100% Iberico Bellota Shoulder Ham: In Spanish known as “Paleta”, it is a less known part than the ham; however this product offers great quality-price equilibrium. The “Paleta” is none other than the front leg of the pig. Its weight is on average half of the ham’s, which allows for a significantly quicker curing process and thus a less expensive end result. The taste is slightly more salty but still as powerful and aromatic as the hams.
3. 100% Iberico Bellota Loin: As it happens with both the 100% iberico ham and the 100% iberico shoulder ham the most usual way to find the 100% iberico loin is cured. However, fresh, the loin offers a tasty and lean meat which allows for an ample spectrum of preparation techniques: roasted, stuffed, fried or barbecued.
4. 100% Iberico Bellota “Presa”: The Iberico “Presa” is a small piece of meat to be found between the top of the shoulder and the beginning of the loin. It is a piece with a great infusion of intramuscular fat which gives it a great taste and succulence. Until recently it was an unknown treasure of the Spanish gastronomy, but now it is becoming a signature dish for many Spanish great chefs. Getting hold of a piece of “Presa” is difficult due to two reasons: you get scarcely 1kg per pig and on top of being consumed fresh it is used to make a high quality cold meat called “lomito”.
5. 100% Iberico Bellota Sirloin: It is one of the best pieces to be tasted fresh. It’s nearly absolute absence of fibres makes it a very juicy and tender meat. Due to the characteristic of its muscular fibres (dry) it is not used in the elaboration of cold meats. It can be made roasted, fried or grilled.
6. 100% Iberico Bellota “Secreto”: It is part of the upper side of the flank steak and it is also close to the top of the loin. It is one of the iberico pig meat cuts whose consumption has exceeded all previsions made for the past years.
7. 100% Iberico Bellota “Carrilleras”: Lean piece, to be found in the lower jaw, very sweet with streaks of fat. It can be prepared roasted or barbecued but it most common cooking recipe is stewed; form in which it offers more possibilities as well as a better exploitation of its qualities.
8. 100% Iberico Bellota “Aguja”: It is the fleshy part of the neck. This are very well-worked muscles and thus hard and with a lot of collagen. Due to this composition, this piece of meat needs to be cooked slowly so it becomes soft and jelly-like. Any recipe used for the “Carrilleras” is also valid for the “Aguja”.
9. 100% Iberico de Bellota Rack: The iberico pig rib is highly valued for its juiciness and taste, as it has a relevant quantity of the “good iberico fat” in the intercostal muscles. It is considered a delicacy.
10. 100% Iberico Bellota “Castañetas”: These are none other than the pig’s salivary glands. Unknown to the mass market they are very valued in the area of Jabugo from a gastronomic point of view. Small in size, only around 50 grams are obtained per pig. It is recommended to prepare them marinade due to their strong flavour.
11. 100% Iberico Bellota “Criadillas”: These are the animal’s testicles and it is extremely rare to find them outside the tripe and offal shops. They require a deep cleansing and a good seasoning before being cooked on the grill.
12. 100% Iberico Bellota “Panceta”: Streaky fatty piece, similar to bacon. It can be consumed in various forms: fresh, salted, cured, etc.; as well as part of multiple stews.
13. 100% Iberico Bellota “Dewlap”: There are no doubts about its location in the pig. It’s a very fatty piece which is usually used in typically Spanish stews (lentils, beans, etc.)
14. 100% Iberico Bellota “Lagarto”: Also called “loin cord”, it is a thin and long piece of meat to be found between the loin and the ribcage. It measures approximately 20cm and is generally cooked grilled.
15. 100% Iberico Bellota “Cabezada”: This is the front part of the loin. It is an exquisite cut of around 450 grs ideal to be barbecued, grilled, fried or roasted.
In Spain, there is a proverb which says “From the pig event its gait”, meaning that everything coming from the pig can be ate. Today we are going to try to develop an as extensive as possible description of the products coming from this great animal: the 100% iberico bellota pig.
1. 100% Iberico Bellota Ham: We couldn’t start with any other than the 100% Iberico Bellota Ham, our star product. As you well know, the ham is the hind leg of the pig. It is very rare to find it fresh as nearly every piece is send to cure to make the incredible ham. This piece has several distinctive parts such as: babilla, cadera, tapa, contra, redondo, codillo, etc. For those who are True Gourmets, always in search of new experiences, in our set “Three Aromas” you can find the three more tasteful parts of the iberica bellota ham: maza, punta y babilla with their 3 distinctive flavours and aromas.
2. 100% Iberico Bellota Shoulder Ham: In Spanish known as “Paleta”, it is a less known part than the ham; however this product offers great quality-price equilibrium. The “Paleta” is none other than the front leg of the pig. Its weight is on average half of the ham’s, which allows for a significantly quicker curing process and thus a less expensive end result. The taste is slightly more salty but still as powerful and aromatic as the hams.
3. 100% Iberico Bellota Loin: As it happens with both the 100% iberico ham and the 100% iberico shoulder ham the most usual way to find the 100% iberico loin is cured. However, fresh, the loin offers a tasty and lean meat which allows for an ample spectrum of preparation techniques: roasted, stuffed, fried or barbecued.
4. 100% Iberico Bellota “Presa”: The Iberico “Presa” is a small piece of meat to be found between the top of the shoulder and the beginning of the loin. It is a piece with a great infusion of intramuscular fat which gives it a great taste and succulence. Until recently it was an unknown treasure of the Spanish gastronomy, but now it is becoming a signature dish for many Spanish great chefs. Getting hold of a piece of “Presa” is difficult due to two reasons: you get scarcely 1kg per pig and on top of being consumed fresh it is used to make a high quality cold meat called “lomito”.
5. 100% Iberico Bellota Sirloin: It is one of the best pieces to be tasted fresh. It’s nearly absolute absence of fibres makes it a very juicy and tender meat. Due to the characteristic of its muscular fibres (dry) it is not used in the elaboration of cold meats. It can be made roasted, fried or grilled.
6. 100% Iberico Bellota “Secreto”: It is part of the upper side of the flank steak and it is also close to the top of the loin. It is one of the iberico pig meat cuts whose consumption has exceeded all previsions made for the past years.
7. 100% Iberico Bellota “Carrilleras”: Lean piece, to be found in the lower jaw, very sweet with streaks of fat. It can be prepared roasted or barbecued but it most common cooking recipe is stewed; form in which it offers more possibilities as well as a better exploitation of its qualities.
8. 100% Iberico Bellota “Aguja”: It is the fleshy part of the neck. This are very well-worked muscles and thus hard and with a lot of collagen. Due to this composition, this piece of meat needs to be cooked slowly so it becomes soft and jelly-like. Any recipe used for the “Carrilleras” is also valid for the “Aguja”.
9. 100% Iberico de Bellota Rack: The iberico pig rib is highly valued for its juiciness and taste, as it has a relevant quantity of the “good iberico fat” in the intercostal muscles. It is considered a delicacy.
10. 100% Iberico Bellota “Castañetas”: These are none other than the pig’s salivary glands. Unknown to the mass market they are very valued in the area of Jabugo from a gastronomic point of view. Small in size, only around 50 grams are obtained per pig. It is recommended to prepare them marinade due to their strong flavour.
11. 100% Iberico Bellota “Criadillas”: These are the animal’s testicles and it is extremely rare to find them outside the tripe and offal shops. They require a deep cleansing and a good seasoning before being cooked on the grill.
12. 100% Iberico Bellota “Panceta”: Streaky fatty piece, similar to bacon. It can be consumed in various forms: fresh, salted, cured, etc.; as well as part of multiple stews.
13. 100% Iberico Bellota “Dewlap”: There are no doubts about its location in the pig. It’s a very fatty piece which is usually used in typically Spanish stews (lentils, beans, etc.)
14. 100% Iberico Bellota “Lagarto”: Also called “loin cord”, it is a thin and long piece of meat to be found between the loin and the ribcage. It measures approximately 20cm and is generally cooked grilled.
15. 100% Iberico Bellota “Cabezada”: This is the front part of the loin. It is an exquisite cut of around 450 grs ideal to be barbecued, grilled, fried or roasted.