Sliced Antonio Mata Reserve Ham

CHARACTERISTICS

Antonio Mata Reserva ham is characterized by its delicate, tender, and lightly salted flavor. This flavor is the result of the natural curing process in high-mountain drying sheds, which ensures a slow and gradual curing process.

	CENTER The center is the meatiest part of the ham, it is the juiciest, most tender part and has the most infiltrated fat, its slices are larger and less salty.
	TIP The tip is obtained from the end opposite the hoof of the ham, it is the most flavorful and intense part, its slices are narrow and with a large amount of infiltrated fat.

ELABORATION

Antonio Mata Mata hams are made entirely in the province of Teruel using 50% Duroc pigs fed with natural products without chemical additives and cured for a minimum of 14 months.

CONSERVATION 

Vacuum-packed ham can be stored in the refrigerator for up to 3 months in perfect condition. It's recommended to open the package 10 minutes before serving so the slices can air out, regain their full flavor, and be easily separated without breaking.