Bellota 100% Ibérico Ham - Córdoba
It will interest you
When we speak of a Jamón as "Pata Negra" we always refer to the purity of the Iberian breed, that is, the pigs from which this product has been obtained are pigs with both Iberian parents, which guarantees that their meat is 100% Iberian. Iberian pigs differ from other pigs and animals in the world because of their capacity to infiltrate fat into the muscle, fat that they obtain thanks to a controlled diet and exercise during the Montanera season in pastureland.
Keeping one of our mottos, which says that "the best Jamón is the one you like the most", we can say that with one of these vacuum bags, you will experience in your own flesh what we mean when we say that Jamón is not just for eating, but to enjoy it.
Detailed description of this piece:
Always acknowledge it with the black label
The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.
Once the jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the Jamón to be consumed at that moment and apply a lint-free cloth to keep it away from the light and less exposed to the air until the next time it is to be cut again.
Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our experts will slice the whole piece with a knife without using any machine.
When our team is in charge of cutting the pieces, taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.5 kilos of meat, presented in:
26-30 vacuum bags of sliced jamón 80 g
2 bags of 100 g jamón shavings
2 bags of 100 g of diced jamón
1 tray with jamón bones
Nutritional information (per 100 g)
Jamón Bellota 100% Ibérico Córdoba - 36 months of dry curing
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