Once the animal sacrificed hams and shoulders are cut up, prodeciendose his salting. After 8 to 12 days will pass to the chamber drained, thus beginning the healing process.
Then move to a wine cellar where they will remain at a temperature of 4 degrees continuing their maturation process. Then the pieces will rest in a drying room, at room temperature, where with care and patience, get the maturity that gives that same unique taste of authentic Iberian ham or palette.
Before arriving at your table a ham or shoulder has been verified and tested one by one (Creek) and conveniently classified and labeled, to wait patiently in the winery's 20 months for bait, to have gotten his point total healing.
IBERIAN HAM BAIT
Features: Ham result of Iberian pigs fed with feed made from cereals and reared in extensive or intensive regime.
Healing: I minimum 18 months.
Approximate weight: between 7 and 8 kg.
Ideally consumption: fine at temperatures between 20 and 23ºC slices.
Conservation: preferably hung with temperature between 10 and 20 ° C in dry and ventilated environment.
Best before: 12 mths from the date of packaging.
Price 137 euros pieces of 6.2 kg 115 EUROS NOW ON SALE ITEM