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La Alacena de Zafra
Iberian Ham of Bellota with Origen Denomination

Once the animal sacrificed cut up the hams and shoulders, prodeciendose your 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 their maturation process. Later parts will rest in a drying room, at room temperature, which with care and patience, get the maturity that provides the unique flavor of an authentic self or Iberian ham of acorn.
Before reaching your table a ham or shoulder has been verified and tested one by one (Creek) and properly classified and labeled, to wait patiently in the 20 months to hold more bait, to have gotten his point total cure.

Features: Iberian pork ham fruit fed a 100% natural montanera only eating grass and acorns and the dhesa during the last period of his life. Product inspected by the Council of the Designation of Origin from before birth to the end of the pig's ham curing process.
Healing: minimum 22 months.
Approximate Weight: 7 to 8.5 kg.
Ideal way of consumption: thin slices at a temperature between 20 and 23 º C.
Conservation: hanging with temperature preferably between 10 and 20 º C in a dry and ventilated.
Best before: 12 months from the date of packaging.
Precio 48,00 Euros/kilo

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