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La Alacena de Zafra
Gran Reserva Winery Ham

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 unique flavor. .Before Get to 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 hold between 12 and 18 months to have gotten his point total healing.

Features: It comes from white pigs fed on feed grains. Made using traditional methods and aged slowly healing has a minimum of 14 months. The aging of the piece is linked to the climate of our area, characterized by having a cold winters and warm summers.
Approximate Weight: 6 to 10 kg.
Ideally consumption: fine at temperatures between 20 and 23ºC slices.
Conservation: hanging with temperature preferably between 8 and 15 ° C in dry and ventilated environment.
Best before: 12 mths from the date of packaging.
Price 12.00 Euros / Kilo

Available Options:
This product was added to our catalog on Monday 24 August, 2009.
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