The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
It can have different qualities depending on its rearing method and the feed it receives throughout its life.
Cebo de campo quality: Iberian pigs raised in an open field, fed with cereals and legume-based feed, and aged 12 months.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, ensuring proper curing and quality in line with the characteristics of each product.
CURING PROCESS:
Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: Over 24 months. This process results in the piece being completely infused with an exceptional flavor and aroma.
STORAGE:
Refrigeration: Tª = 5ºC
Freezing: Tª < -18ºC.
PRESENTATION:
You will receive your piece wrapped in greaseproof paper and mesh.
BEST BEFORE:
Refrigerated: 5 days
Refrigerated vacuum-packed: 15 days
Frozen: 18 months
