The taste of pure Iberian luxury

Lordship of Montanera presented on November 27th Vintage Selection, a gastronomic luxury materialized in a Limited Edition consisting of 100 numbered pieces of 100% Iberian acorn-fed ham with Dehesa de Extremadura Designation of Origin carefully selected from the 2013-2014 montanera.

The Presentation of the Vintage Selection hams The Señorío de Montanera ham tasting took place at the AC Palacio del Retiro Hotel, where a group of journalists had the opportunity to taste the 86th piece of this exclusive luxury selection. Each numbered pure Iberian ham Vintage Selection It is presented in a Designer box made of wood and cork obtained from the Extremaduran pastures, and includes a traceability passport with the origin data of each piece, an apron and a complete set of professional knives (consisting of a ham knife, a puntilla and a sharpening steel). Vintage Experience It is completed with an invitation to experience the montanera in the pastures of Lordship of Montanera with a tasting of acorn-fed Iberian products for four people.

What makes this gastronomic experience even more exclusive is that each consumer can select the desired piece of the Vintage Selection, depending on weight, farm of origin and number of days spent in montanera, through the link www.vintage.senorio.es.

TASTING OF A PURE VINTAGE SELECTION IBERIAN HAM

Each of the pieces that make up the exclusive Señorío de Montanera Vintage Selection has been carefully selected by a Master Ham Maker for its excellent morphology, curing, aroma and flavor conditions; resulting in a collection of only 100 unique Iberian jewels.

Fine cane, black leg and stylized profile, a consequence of having enjoyed a double montanera in the Extremadura pastureland. The dark yellow fat identifies that the Iberian pig has passed a long stay in montanera. To the touch, the fingers sink easily into the fat, quickly returning to their normal position. high levels of oleic acid provided by the acorn ensure its juiciness, excellent aroma and a markedly intense and exquisite flavor.

A slow maturation, more than four years, in natural cellars excavated in the rock, favors the concentration of aromas and the flavors are refined until achieving unique organoleptic attributes.

When cut, it has a deep, glossy, dark red color, with the characteristic marbling of infiltrated fat, while the bacon is practically transparent. The presence of tyrosine crystals during slicing (the white "dots" on the slices) indicates slow curing under optimal conditions.