Te contamos cómo lo hacemos. Tiene más pasos que la estantería que montaste el año pasado, pero todos merecen la pena.
Total libertad, alimentación a base de bellotas
Ganaderos centenarios
Trabajamos con familias que llevan más de 100 años criando cerdos ibéricos. Los animales andan sueltos por el campo, se echan sus buenas siestas a la sombra y meriendan bellotas como marqueses.
Hacemos análisis de ácidos oleicos solo para confirmar que el cerdito ha comido como Dios manda. ¿Resultado? Una grasa infiltrada que se funde en boca más rápido que tú en el sofá después de comer.
Lo que nos hace diferentes
Salazón tradicional, con vuelta y todo
Aquí no tiramos el jamón en sal y nos olvidamos. Lo colocamos a mano en pilas de sal marina, y a mitad de proceso les damos la vuelta uno por uno (que esto no es el lavavajillas, cariño).
¿Para qué? Para que el salado quede parejito y jugoso, ni soso ni salaíllo.
El tiempo y el viento
Curación natural
Nuestros secaderos no son modernos ni tienen botones de colores. Son salas grandes con ventanas que abrimos y cerramos a mano para controlar temperatura y humedad.
Ni aire acondicionado ni calorcillos trampa: solo el viento, las estaciones y la intuición del maestro. Porque un jamón que no respira, no enamora.
Lo que nos hace mejores
Las bodegas
Cada seis meses, llueva, truene o haya fiesta patronal, nos metemos en bodega y revisamos los jamones uno a uno. Los hidratamos con una fina capa de aceite y manteca para que respiren tranquilos.
Aquí el jamón no se deja solo a su suerte: se acompaña como a un buen amigo.
La calidad ante todo
El calado final
Antes de ponerle la vitola Monjamón llega el momento del calado: una aguja de hueso entra en el jamón y el maestro mira, toca y huele.
Si lo que sale de ahí no es gloria bendita, se sigue curando. Aquí no hay aprobados por compasión.
¿Y qué te llega a ti? Un jamón ibérico de verdad, sin fuegos artificiales, pero con todo el sabor del mundo. Con historia, con alma, y con esa grasa que brilla y ese aroma que te hace cerrar los ojos sin querer.
Descripción
Circe Verdejo [DO Rueda] -750ml bottle
Circe's palace was surrounded by lions and wolves. Her magic turned men into the animals they really were. Only Ulysses escaped her spells and fell passionately in love with her.
DESCRIPTION:
A unique wine from the DO Rueda, a different Verdejo that surprises when you bring the glass to your nose and fascinates the palate.
TASTING NOTES:
Pale straw yellow in colour, very bright. On the nose it displays aromas of exotic fruits, white flowers and varietal aromas. On the palate it is fresh and sweet, with a smooth, silky mid-palate and a perfumed and very long aftertaste.
SERVICE TEMPERATURE:
5-7 ºC
RECOMMENDED WITH:
100% Iberian Bellota Ham and Shoulder. Ideal for any appetizer and seafood. Fantastic with foie.
ELABORATION:
This wine is made from grapes from old vines in the Segovian villages of Moraleja, Aldeanueva, Codorniz and Santiuste, harvested by hand at their optimum point of ripeness. A light cold maceration allows the free-run juice to be impregnated with all the varietal aromas. Fermented at a low temperature (12 ºC), the wine finally rests on its fine lees to achieve the smoothness on the palate that characterizes it.
WINERIES AND VINEYARDS
Avelino Vegas SA controls more than 600 hectares of vineyards, of which 90 hectares are old vineyards, some of them almost a century old, located mainly in the area of Segovia, where its new winery is located. In this area the vineyards are small, most of them between 1 and 3 hectares, and exclusively Verdejo grapes are grown. The age of the vines means that their grapes provide the wines with a great complexity of aromas and good structure.
Circe Verdejo [DO Rueda] -750ml bottle
Circe's palace was surrounded by lions and wolves. Her magic turned men into the animals they really were. Only Ulysses escaped her spells and fell passionately in love with her.
DESCRIPTION:
A unique wine from the DO Rueda, a different Verdejo that surprises when you bring the glass to your nose and fascinates the palate.
TASTING NOTES:
Pale straw yellow in colour, very bright. On the nose it displays aromas of exotic fruits, white flowers and varietal aromas. On the palate it is fresh and sweet, with a smooth, silky mid-palate and a perfumed and very long aftertaste.
SERVICE TEMPERATURE:
5-7 ºC
RECOMMENDED WITH:
100% Iberian Bellota Ham and Shoulder. Ideal for any appetizer and seafood. Fantastic with foie.
ELABORATION:
This wine is made from grapes from old vines in the Segovian villages of Moraleja, Aldeanueva, Codorniz and Santiuste, harvested by hand at their optimum point of ripeness. A light cold maceration allows the free-run juice to be impregnated with all the varietal aromas. Fermented at a low temperature (12 ºC), the wine finally rests on its fine lees to achieve the smoothness on the palate that characterizes it.
WINERIES AND VINEYARDS
Avelino Vegas SA controls more than 600 hectares of vineyards, of which 90 hectares are old vineyards, some of them almost a century old, located mainly in the area of Segovia, where its new winery is located. In this area the vineyards are small, most of them between 1 and 3 hectares, and exclusively Verdejo grapes are grown. The age of the vines means that their grapes provide the wines with a great complexity of aromas and good structure.