Gran reserva ham shoulder boneless (half piece)

Gran reserva ham shoulder boneless (half piece)

1.40 Kilo

Half piece of boneless paleta (ham shoulder) that comes from white pigs, the one commonly called JAMON SERRANO. With a slightly salty flavour, it is considered as the first simplest level in the "paleta" quality range.

Approximate net weight: 1,4 Kg / 3,09 Lb

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46,20 €

(33,00 €/Kilo)

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White pig
We call all white pigs all those not from the Iberian race. You can find this type of pig anywhere on the planet. Those used to produce jamón are fed a proper diet so the final result is as delicious as possible. If the raw material is of good quality, a jamón can be ready to enjoy eating it after 18 months of curing time.
The white pig diet
Given that white pigs do not meet the special characteristics of Iberian pigs, the final result is not as good, as delicate or as savoury. For this reason, the basic white pig diet is feed, balanced feed that boosts the animal's bone and muscular structure.
Origins (Selection)
This jamón is from Segovia.

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Ingredients:
Jamón gran reserva aged more than 18 months and salt.
Nutritional information (for every 100gr/3,5 Oz):
Energetic value, Calories (kcal/KJ): 240/1004
Grasas (g): 12
de las cuales saturadas (g): 4.8
Hidratos de carbono (g): 0
de los cuales azúcares (g):<0
Proteínas (g): 33
Sal (g): 5

What is jamón?
A jamón is the result of curing a raw pig's hind leg in salt. The number of months curing as well as the flavour substantially vary depending on the type of pig and its diet. You can find different flavours in a single jamón because of the large quantity of meat: the cushion is the softest part, the fore cushion is the most flavourful and you find the most intensity the closer you get to the bone.

How is a jamón made?
Once the pig's leg is ready, the first thing they do is prepare it for salting. The chef slices a v into the pig's skin and decides how much external fat to leave. The more fat, the less salt it will absorb and the sweeter it will be. Once that is done, the leg is buried in salt for about two weeks on average. If the chef decides to lengthen this period, the jamón will become more flavourful. After that and depending on the type of jamón to be produced, the characteristics of the leg and the flavour desired, the leg is hung in a drying chamber until ready for consumption.

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