Exquisite product. Hind leg of an Iberian pig characterized by a fat infiltration resulting from genetic selection of the animal, combined with a breeding in wide enclosures where it can roam freely and fed with high oleic feed based on legumes and cereals.
In this type of ham, when using feeds rich in omega 3, it undergoes a similar curing process to that of Acorn-fed Iberian Ham, which takes around 34 months. We start with the salting of the pieces in containers where a maximum of 15 pieces are placed to prevent deformation due to weight, and we prefer it to have a low salt content to enhance the pure flavors and aromas of the ham. Then we wash them and hang them in an artificial drying room with a temperature of 2ºC and a humidity of 95%, which we gradually reduce over the next 6 months. The next stage is the natural drying room, where it will spend about 2 years, and it is there where the ham acquires the unmistakable aroma and flavor characteristics of this product. During the summer, the ham will lose the most moisture and develop those olfactory and culinary qualities where during the day the ham will "sweat" as it is colloquially said in our profession, and at night, when the temperatures drop drastically, the ham will "tighten" causing these changes in temperature and chemical reactions such as enzymatic hydrolysis of proteins or lipolysis of fat that will guarantee an intense and pleasant aroma and flavor. Finally, the Iberian hams are moved to the cellar where the curing process practically stops and they are kept until they are sent to your home.
INGREDIENTS: Iberian field pig ham 50% Iberian breed, salt, dextrose, sugar, antioxidant (E-331iii, E-316), and preservative (E-252).
