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Typical cured ham from the north of Spain that was formerly made in the slaughterhouses and that apart from going through the salting process, sweet paprika is spread on it to keep it better in the pantries and to keep it all year round.

The raw material comes from the legs of pigs called "verdeo" which have a low fat index

The raw material comes from the legs of pigs called "verdeo", which have a low fat content. This ham is not trimmed, the skin is not removed, since the layer of fat that covers the lean part is very thin and this is where it is nourished during the drying process.

After the ham is slaughtered, the skin is removed

Once the pork leg is removed from the salting, a layer of paprika is added and it is hung in a drying room at a high humidity and a temperature of about 2-3 °C. Gradually the humidity is lowered and the temperature is raised to 55% humidity and a temperature of about 18-20 °C.

After 12 months, the meat is dried in a dryer

After 12 months, the hams are removed from the drying room and transferred to the cellar at a temperature of about 14 °C, where all the aroma and flavor, resulting from the chemical reactions that have occurred in the curing process, settle. Here the hams remain in perfect condition until the consumer demands them and they arrive at home

INGREDIENTS: Pig ham, salt, preservatives (E-250, E-252, E-200 and E-210) and ph regulator E-330.

Pig ham, salt, preservatives (E-250, E-252, E-200 and E-210) and ph regulator E-330