Iberian ham from pigs fed in semi-freedom with cereals, natural pastures and other field products such as acorns, wild tubers, etc. in own and local production.
The semi-freedom of these pigs (formerly classified as “recebo”) makes them exercise throughout their lives, which has a positive effect on the final product and its flavour.
Traditional salting process (approximately one day per kilogram of the fresh piece), cured in a natural dryer with mechanical windows and refined in a cellar at a controlled temperature; all this carried out in the heart of the meadows of southern Extremadura (Jerez de los Caballeros), a product of km 0.
Product of Extremadura under the Iberian Quality Standard RD 4/214 (green label).
It comes in 80-85 gram envelopes cut with a knife by a master cutter and vacuum-packed for better preservation (it is recommended to open the package at least 30 minutes before consumption).
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theiberico –
Hi Mohamed thank you! Feel free to use the contact form to contact us!