Artesana Jamonera has an experience of more than 40 years in the ham sector, offering products of the highest quality, guaranteeing an adequate curing and a quality according to the characteristics of each product
CURING PROCESS:
Salting: It is covered with sea salt and kept at temperatures between 0 and 5º.
Salting: It is covered with sea salt and kept at temperatures between 0 and 5º
Drying: In order to acquire its characteristic aroma and flavour it is stored in a chamber with very strict characteristics
Curing: It can last from 18 to 36 months depending on the quality and weight of the piece. This process results in the piece being completely impregnated with an exceptional flavour and aroma
CONSERVATION:
Refrigerated: Tª = 5ºC
Frozen: Tª = 5ºC
In freezing: Tª < -18ºC.
In freezing: Tª < -18ºC
PRESENTATION:
Packaging: vacuum packed in plastic bags and/or food grade polyethylene trays.
Packaging: vacuum packed in plastic bags and/or food grade polyethylene trays.
Packaging: vacuum packed in plastic bags and/or food grade polyethylene trays
Packaging: food safe cardboard boxes.
Packaging: food safe cardboard boxes.
Packaging: food safe cardboard boxes
PREFERRED CONSUMPTION:
Refrigerated: 5 days
Chilled: 5 days
Chilled: 5 days
Vacuum refrigerated: 15 days
Frozen: 18 months
Frozen: 18 months