Acorn-Fed 75% Iberico D.O. Guijuelo Ham

CHARACTERISTICS

Iberian acorn-fed ham has a lower percentage of salt, its color varies between intense red and dark red, with a large amount of fat veins that come almost entirely from the acorn and that give it properties similar to olive oil due to its high amount of oleic acid, in addition to a great flavor and smoothness.

ELABORATION

Acorn-fed iberico Monteparra ham is made from pigs with a percentage of Iberian breed around 75% (100% Iberian mother and 50% Iberian father) raised free-range in the pastures of the Guijuelo region, fed on acorns and natural grasses. Its curing time is between 24 and 48 months, depending on the size of the piece. All of this is supervised by the Regulated Council of the Guijuelo Designation of Origin and certified with its red label.

PRESENTATION AND CONSERVATION

		Whole Keep in a cool and dry place. Remove it from the mesh upon receiving it and cover the cut with the ham's own fat when we finish cutting.
		Vacuum sliced Vacuum-packaged sliced ​​ham can be kept for up to 3 months in perfect conditions in the refrigerator. It is recommended to open the sachet 10 minutes before consuming it. (Includes cut ham bones).
		Vacuum Debone The vacuum-packed boneless ham in tacos keeps in the refrigerator for up to 3 months in perfect condition. (Includes cut ham bones).