THE GRADES

Introducing the jewel of Bellota ham

Our Grades

Summum Iberico goes a step further with Iberico Bellota Ham by drawing on Spanish Master Slicers’ centuries of cut improvement. The marbling developing differently in each part of the leg, Summum Iberico carves into very limited areas with distinct marbling to extract the quintessence of
Iberico Bellota ham.
Summum Iberico enhances the different parts of the ham, therefore all our grades have something different to offer, whether you prefer melting succulence, or a fragrant, firmer texture.

Our Grades

Summum Iberico goes a step further with Iberico Bellota Ham by drawing on Spanish Master Slicers’ centuries of cut improvement. The marbling developing differently in each part of the leg, Summum Iberico carves into very limited areas with distinct marbling to extract the quintessence of
Iberico Bellota ham.
Summum Iberico enhances the different parts of the ham, therefore all our grades have something different to offer, whether you prefer melting succulence, or a fragrant, firmer texture.
http://www.summumiberico.com/wp-content/uploads/2017/09/cutting-ham-crop.jpg

A5 Summum Setting the norm to Iberico Bellota hams

Succulent, melts in the mouth, with a fragrant and long-lasting aftertaste
Marbling: Highest oleic infiltration
Quantity available per leg: 5%
The apotheosis of a Master Slicer, this extremely circumscribed area of the leg offer an astonishingly juicy nutty flavours. Melting in your mouth, the long lasting notes will linger on your palate.

A5 Summum Setting the norm to Iberico Bellota hams

Succulent, melts in the mouth, with a fragrant and long-lasting aftertaste

Marbling: Highest oleic infiltration
Quantity available per leg: 5%
The apotheosis of a Master Slicer, this extremely circumscribed area of the leg offer an astonishingly juicy nutty flavours. Melting in your mouth, the long lasting notes will linger on your palate.
http://www.summumiberico.com/wp-content/uploads/2017/09/A5_Mockup_Grades_v2-Corp.jpg

A4 Punta

Sweet, tender and aromatic flavors
Marbling: High oleic infiltration
Quantity available per leg: 10%
Positioned at the point of the leg, this small zone is the most aromatic part, with a smooth velvety texture and sweet mellow flavors.

A4 Punta

Sweet, tender and aromatic flavors

Marbling: High oleic infiltration
Quantity available per leg: 10%
Positioned at the point of the leg, this small zone is the most aromatic part, with a smooth velvety texture and sweet mellow flavors.
http://www.summumiberico.com/wp-content/uploads/2017/09/A4_Mockup_Grades-Crop.jpg

A3 Centro

Firmer texture and strong aromas
Marbling: Well-balanced marbling
Quantity available per leg: 12%
It is at the heart of the leg that the balance between meat and fat can be found. Thanks to a good balance between fat and meat, this cut offers rich taste with medium soft texture.

A3 Centro

Firmer texture and strong aromas

Marbling: Well-balanced marbling
Quantity available per leg: 12%
It is at the heart of the leg that the balance between meat and fat can be found. Thanks to a good balance between fat and meat, this cut offers rich taste with medium soft texture.
http://www.summumiberico.com/wp-content/uploads/2017/09/A3_Mockup_Grades-Corp.jpg

A2 Babilla & Jarete

Good bite and a powerful nutty fragrance
Marbling: Lean cut firm texture
Quantity available per leg: 15%
When getting closer to the bone the meat gets a good bite. The dry and soft texture with sweet yet powerful aromas is ideally suited for cooking or pairing with full bodied red wine.

A2 Babilla & Jarete

Good bite and a powerful nutty fragrance

Marbling: Lean cut firm texture
Quantity available per leg: 15%
When getting closer to the bone the meat gets a good bite. The dry and soft texture with sweet yet powerful aromas is ideally suited for cooking or pairing with full bodied red wine.
http://www.summumiberico.com/wp-content/uploads/2017/09/A2_Mockup_Grades-Corp.jpg
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Pata Negra House Group
Unit 1A, 6/F, Lee Sum Factory Building
No. 28 Ng Fong Street, San Po Kong, Kowloon, Hong Kong
Tel (852) 2517 1808
Fax (852) 3007 8127