On 27 November, Señorío de Montanerapresented its Vintage Selection, a true gastronomic luxury consisting of a limited edition of one hundred numbered 100% Iberian Acorn-fed Hams with Designation of Origin of Dehesa de Extremadura, carefully selected from the 2013-2014 montanera season.
The presentation of Señorío de Montanera’s Vintage Selection Hams took place at the Hotel AC Palacio del Retiro, where a group of journalists had the chance to taste Ham Number 86 of this exclusive luxury selection. Each numbered pure Iberian Ham of the Vintage Selection is presented in an exclusive box made of wood and cork obtained from the pastures of Extremadura, and includes a traceability passport with the information of origin of each ham, an apron and a complete set of professional knives (including a carving knife, a paring knife and sharpener). The Vintage Experience is rounded off with an invitation for four guests to visit the pastures of Señorío de Montanera during the montanera season, with a tasting of Iberian acorn-fed products.
What makes this gastronomic experience even more unique is that consumers can select the ham of their choice from the Vintage Selection, according to weight, farm of origin and number of montanera days, through the link www.vintage.senorio.es.
TASTING OF PURE IBERIAN HAM FROM THE VINTAGE SELECTION
Each of the Hams of Señorío de Montanera’s exclusive Vintage Selection has been carefully selected by a Master Ham maker for its excellent conditions of shape, curing, aroma and flavour; resulting in a collection of just one hundred unique Iberian gems.
The hams have a slim shank, black hoof and slender profile, a result of having benefited from a double montanera season in the pastures of Extremadura. The dark yellow fat shows that the Iberian pig has had a long montanera period. To the touch, the fingers sink easily into the fat which quickly returns to its normal position. Its high levels of oleic acid contributed by the acorn ensure succulence, excellent aroma and an intense exquisite flavour. doble montanera en la dehesa de Extremadura. La grasa de color amarillo oscuro identifica que el cerdo ibérico ha pasado una larga estancia en montanera. Al tacto, los dedos se hunden fácilmente sobre la grasa recuperando rápidamente su posición normal. Sus elevados índices de ácido oleico aportados por la bellota aseguran su jugosidad, excelente aroma y un sabor marcadamente intenso y exquisito.
The slow curing process, over four years, in natural curing cellars excavated into the rock, favours the concentration of aromas, while the flavours are refined to achieve a unique sensory experience.
On cutting, it has a dark red colour, shiny and intense, with the classic marbling of fat, while the lard is practically translucent. The possible presence of tyrosine crystals during cutting (the white "dots" in the slices) are proof of the slow curing process that has developed under optimal conditions.
Intense and penetrating aroma, with hints of vanilla and nuts (walnut and hazelnut), that lingers in the nose and mouth.
In the mouth, it offers a smooth and succulent texture, without any sharpness. Rounded, lingering flavour, slightly salty with sweet notes; qualities achieved thanks to the high levels of oleic acid provided by the acorn and pure Iberian breed. Each part of the pure Iberian Ham presents a different flavour profile depending on its nature and curing: particularly notable is the hint of walnut in the area of the knuckle, while the tip offers subtle tones of hazelnut. Best eaten at a temperature of between 18 and 24ºC.
For sale at: www.vintage.senorio.es