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How is the boneless Iberian bait ham

Excellent piece of boneless Iberian bait ham 50% Iberian Breed Finca Jarallana at its optimal ripening point and vacuum packed to halt the curing process and facilitate consumption for you, the end consumer.

As always, at Finca Jarallana we take utmost care in the feeding of our pigs, based on cereals, legumes, and vegetable oils, along with a genetic selection of our breeding sows and boars, we obtain an exceptional raw material: 50% Iberian Breed Bait Ham.

The next step in determining the quality of Iberian ham is the curing process. The correct profiling of the piece to leave the amount of fat that surrounds the lean part is fundamental. After going through salting, it is washed and pressed to shape it and hung in an artificial drying room with high humidity and a temperature of around 0ºC. After 6 months, with a temperature of 16ºC and a humidity of 65% gradually, we transfer them to a natural drying room where the air currents are more intense and there are greater fluctuations in temperature. It is there that the ham will develop the vibrant colors, aroma, and flavor that characterize a good Iberian Ham.

After 2 years since the beginning of the process and after spending at least two summers in the natural drying room, we hang it in the underground cellar, at a constant temperature of about 15ºC where it will remain until it is at its optimal point to be deboned and packaged.

It is recommended to leave the 50% Iberian Bait Ham center at room temperature, cut it into square cubes for better utilization when cutting on a cutting board with a knife or a manual slicer, leaving the rest in the refrigerator.

INGREDIENTS: Fresh Iberian bait pork ham, salt, preservatives (E-250, E-252), and antioxidant (E-331)

NUTRITIONAL INFORMATION: Average values per 100 g.