The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
Acorn Quality: This classification represents the highest quality. These Iberian pigs are raised freely in the grazing lands and have been fed with natural pasture and acorns.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product.
PREPARATION AND CURING:
The selection of meat and lean meat is the same process as other Iberian cured meats.
The seasonings for the Iberian salchichón are black pepper, salt, coriander, and nutmeg.
The mixture is marinated for 24 hours and rested for 40 days. Then it is cooked with water, bay leaf, clove, onion, and pepper. Afterward, it is stuffed and cured in a space with the appropriate conditions for 4 to 6 months.
STORAGE:
Refrigerated: Tª = 5ºC
Frozen: Tª < -18ºC.
PRESENTATION:
Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Shipping: Cardboard boxes suitable for food use.
BEST BEFORE:
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
