CURED SHOULDER HAM

CHARACTERISTICS

Of a dark and bright red color, with a greater presence of fat, the Antonio Mata Shoulder has a softer texture and a more intense aroma than that of ham. This piece is obtained from the front leg of pigs destined for the Teruel Denomination of Origin D.O.P. Its slices have a delicate and slightly salty flavor.

ELABORATION

The Antonio Mata shoulders are made from the front leg of 50% Duroc breed pigs raised entirely in the province of Teruel fed with natural products without chemical additives and a curing time between 15 and 18 months depending on the size of the piece.

PRESENTATION AND CONSERVATION

		Whole MKeep in a cool and dry place. Remove it from the mesh upon receiving it and cover the cut with the fat from the shoulder when we finish cutting.
		Vacuum sliced* The vacuum-packed sliced ​​shoulder 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 bones).
		*The shoulder slicing service may take 24 hours due to the necessary pre-cooling process to perform quality slicing.