Iberian Ham

An Iberian product whose cure lasts between 24 and 36 months, with 50% Iberian breed.

Pieces of ham with a great taste Designation of Origin.

Cured meat product made from meat corresponding to muscle mass with bone, leg and hoof of the posterior extremity of the half-carcase of the Iberian Pig which is fed from cereals and Natural Resources and will be fit for human consumption.

ORGANOLEPTIC CHARACTERISTICS:
Smell: pleasant characteristic smell. Absence of rancid or unpleasant odors. Colour: characteristic veined in white pearly. Taste: characteristic with a pleasant and enveloping bouquet typical of the fatty acids provided by the food.

TREATMENTS APPLIED:
Separation of the part of the carcase, heavy and sorting, salting, washing, embolishing, post-salting, drying, maturation, addition of lard and preparation for the expedition.

CONDITIONS OF CONSERVATION AND STORAGE:
For perfect preservation keep in dry and cool places where moisture does not abound. Consumption: tempering for the time needed to reach approximately 20ºC of temperature, which is ideal for consumption, since the melting point of the infiltrated fat “veta”, is very low, getting the palate to retain all its taste.

ALLERGENS:
Absence of gluten and egg derivatives. Lactose-free (ADILAC)

THE USEFUL LIFE OF THE PRODUCT:
One year after the date of issue.
Quality assurance

From the Gourmet Centre, we guarantee the quality of all our hams and sausages, made with premium raw materials using traditional methods.

In compliance with health regulations, and for better preservation and handling, Ham and sausages must be packed.

We recommend removing the sausages from the bag and keeping them at room temperature a few hours before consumption.

In the case of ham, it is better to do it about 3-4 days earlier, more when it has been packed for a long time. We recommend keeping it in a cool, dry and ventilated place in order to fully enjoy this healthy, balanced and tasty food.

Quantity: