※Caution※ The selling price of an indefinite product is an approximate price calculated from the average weight. For more information on price, weight, quantity, delivery date, etc., please feel free to contact us. ------------------------------------------------------------- The highest peak of Jamón Iberico is born over a period of up to 7 years Very rare, 100% pedigree Jamón Iberico Bellota "The Ultimate Jamón Iberico Bellota" The best of Jamón Iberico Bellota is completed by grazing Iberian pigs for 2 years and aging for up to 5 years. The prosciutto, which took about seven years to make, tastes so good that even the chefs of three-Michelin-starred restaurants rave about it. By minimizing salting and prolonging the ripening, the original flavor and aroma of Iberian pork eaten with acorns are brought out to the maximum. A mellow scent that overflows with each bite, and a pleasant aftertaste. There is no doubt that if you eat this jamón ibérico bellota, you will not be able to eat any other prosciutto. Iberian pigs are divided into ranks according to their pedigree and type of feed. This Jamón Purebred Iberian Bellota is a 100% purebred Iberian breed made from Iberian pigs raised in Montanera twice as many acorns as usual. 《Very rare and valuable, 100% pedigree Iberian pig》 All the Iberian pigs of Arturo Mr./Ms. Cheses are managed in Dehesa, Seville, where the best Iberian pigs are raised. While most manufacturers use mixed-breed Iberian pigs to increase production efficiency, Arturo Mr./Ms. Chez sticks to tradition and sticks to 100% pedigree Iberian pigs. Acorns are produced between October and the following March, and Iberian pigs eat acorns during this period, which is called "montanela". Normally, the montanera only needs to be done once, and after the first year of life, the Iberian pig moves on to the processing process. Arturo Mr./Ms. Chess gives Montanera twice by raising Iberian pigs for one more year, for a total of two years. By eating plenty of acorns, you will become an Iberian pig with more developed muscle and fat, and you can get meat qualities that you cannot get anywhere else. 《Long-term natural maturation》 It's not just a matter of prolonging the ripening. If you make a mistake in managing aging, the prosciutto will spoil in no time. Even in the aging process, which requires craftsmanship, Arturo Mr./Ms. Cheses does not rely on machines, but the staff opens and closes the windows to let in the natural breeze and mature. Once a year, all the prosciutto is manually soaked in sunflower oil, one by one. The purpose is to prevent the prosciutto from drying out too much due to its long-term ripening and to protect the prosciutto from pests. At the same time, we look at the condition of each tree to determine whether it is ripening correctly. The long-term maturation period of up to 60 months is unparalleled by other producers, and it is the longest maturation period in Japan. 《A group of craftsmen who insist on doing everything by hand》 Arturo Mr./Ms. Chess is a traditional producer with more than 100 years in business. Over the course of its long history, Arturo Mr./Ms. Chess has evolved nothing less than craftsmanship. With the advancement of technology, the level of product management has risen dramatically, but Arturo Mr./Ms. Cheses uses the same production method as 100 years ago, and all processes are done by hand, from the salting process to the work of hanging the prosciutto in the maturation cellar. This commitment to checking the feel of the product with our own hands is the reason why the Arturo Mr./Ms. Chess brand is called the one and only "jewel of gastronomy". 《Professionals around the world are actually using it》 The restaurant's chef does not compromise on the choice of ingredients. The fact that Arturo Mr./Ms. Chess products are offered in such shops is a testament to the highest quality. ・ Restaurant "Mugaritz" attracting the attention of the world ・ Chef Paco Pérez's restaurant "MIRAMAR" who is active all over the world, mainly in Barcelona ・Kobe City's only three-Michelin-starred "Ca sent" ● Pedigree and rank of Iberian pigs 100% Bellota (purebred Iberian breed) We use 100% purebred Iberian pigs that are at least 21 months old. During the two montanera (grazing periods), they eat plenty of acorns and herbs and gain 70 kg of weight. The maturation period ranges from 40~60 months. ● About taste It has a stronger flavor than regular Iberico Bellota, and you can feel the fat firmly. The nutty aroma that spreads as you bite into it is sweet, and once you taste it, you will never forget it. - D.O. Guijuelo's title In order to protect the quality of the product, the Designation of Origin (D.O.) is given only to products that have passed strict conditions. This special title, held only by a limited number of people, has been earned by Arturo Mr./Ms. Chess products. D.O. Guifelo is known as the oldest designation of origin in Jamón Iberico and boasts a high quality backed by tradition. Dry climate throughout the year. Cold air flowing from the mountain ranges. Thanks to such a climate, the salt slowly blends in. The resulting prosciutto is moderately salty and fits perfectly with the mouths of Japan.