‘Beso del Caballero’ Entrepeñas

“Beso del Caballero” (knight’s kiss) is a delicacy processed from bovine tongue. The
preparation of this delicacy is very complex: initially the tongue is cooked at a
medium-high temperature, after which it is left to marinate for at least 48 hours. Then begins the natural curing phase that will last about 30 days. The cold and dry climate of the Cordillera Cantabrica (northern Spain, 1,200 meters above sea level) favors the drying of the meat, which develops delicate characteristic aromas. At the end of the curing process, the beef tongue is lightly smoked with oak wood

Exceptional genetics-the “Iberian” genetics, a long breeding in the wild or semi-wild state (up to and over 21 months), a natural and balanced diet, and a very long curing period (it can exceed 48 months): these are the ingredients of Iberian charcuterie, which includes what is unanimously considered the best hams in the world, namely the legendary Patanegras.

The tradition of pig breeding in the land of Spain is a very ancient art and finds its raison d’être in fattening: la montanera.
And it is precisely on the basis of the pig’s diet that it can be distinguished into hams de Bellota: meaning acorn, or de Cebo de Campo: acorn together with selected farm feeds.
The pigs whose hind legs will become Jamón Ibérico de Bellota are raised in the wild, in forests and feed mainly on oak, cork and holm oak acorns. The high level of oleic acid present in these berries will be found “infiltrated” into the fat of the ham, giving the meat a surprising richness in Omega-3 and health characteristics very similar to those of evo oil.
The infiltration of the fat into the lean part, the so-called marbling, is the main characteristic of a slice of Ibérico ham, and it is what guarantees its meltiness between tongue and palate.

“Beso del Caballero” (knight’s kiss) is a delicacy processed from bovine tongue. The
preparation of this delicacy is very complex: initially the tongue is cooked at a
medium-high temperature, after which it is left to marinate for at least 48 hours. Then begins the natural curing phase that will last about 30 days. The cold and dry climate of the Cordillera Cantabrica (northern Spain, 1,200 meters above sea level) favors the drying of the meat, which develops delicate characteristic aromas. At the end of the curing process, the beef tongue is lightly smoked with oak wood

Exceptional genetics-the “Iberian” genetics, a long breeding in the wild or semi-wild state (up to and over 21 months), a natural and balanced diet, and a very long curing period (it can exceed 48 months): these are the ingredients of Iberian charcuterie, which includes what is unanimously considered the best hams in the world, namely the legendary Patanegras.

The tradition of pig breeding in the land of Spain is a very ancient art and finds its raison d’être in fattening: la montanera.
And it is precisely on the basis of the pig’s diet that it can be distinguished into hams de Bellota: meaning acorn, or de Cebo de Campo: acorn together with selected farm feeds.
The pigs whose hind legs will become Jamón Ibérico de Bellota are raised in the wild, in forests and feed mainly on oak, cork and holm oak acorns. The high level of oleic acid present in these berries will be found “infiltrated” into the fat of the ham, giving the meat a surprising richness in Omega-3 and health characteristics very similar to those of evo oil.
The infiltration of the fat into the lean part, the so-called marbling, is the main characteristic of a slice of Ibérico ham, and it is what guarantees its meltiness between tongue and palate.