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La Alacena de Zafra
Paleta Ibérica Bait Boneless

Once the animal is slaughtered cut up the hams and shoulders, procedures pertaining to salting. After 8 to 12 days will pass to the chamber drained, thus beginning the healing process.
Then move to a cellar where they will remain at a temperature of 4 degrees continuing to mature. Subsequently, the pieces rest in a drying room at room temperature, which with care and patience, maturity will get you own unique flavor that provides a genuine Iberian ham or shoulder.
Before coming to the table a ham or has been verified and checked one by one (Creek) and properly classified and labeled, to wait patiently in the 20 months to hold more bait, until he got his point total cure.

Features: Center palette clean, polished result of Iberian pigs fed with feed made ​​from cereals and raised in extensive or intensive.
Healing: minimum 24 months.
Approximate Weight: between 3 and 4 kg.
Ideal form of consumption: thin slices at a temperature between 20 and 23 º C.
Conservation: preferably under refrigeration (2 to 8 º C), dry, preserve sunlight.
Best before: 12 months from the date of filling.

Available Options:
This product was added to our catalog on Saturday 16 April, 2011.
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