This is our highest quality Jamón ibérico from Salamanca. This Jamon is a pure 100% Iberico pata negra.
The pigs are put out to the Dehesa for 4 to 5 months where they feed on up to 9 kilos a day of acorns and put on some 60kgs in weight. The Jamons are air-cured and matured for a minimum of three years.
The meat has an unrivaled rich nutty taste and a depth of flavour produced by the careful maturation process.
Care Instructions: A Jamon Iberico on the bone will last approximately 8-12 months if stored at room temperature in a dry environment. After carving the Jamon will last for 8-12 weeks if cared for correctly – we recommend covering the exposed surface of the ham with a section of the removed fat and then covering the whole Jamon with a clean, dry cloth (a muslin cover is perfect) which will prevent the ham from drying out. Carved slices will last for 3-4 days if stored in the fridge.
We recommend using an authentic ham stand and carving knife to get the most from your Jamon.
For any further queries please do not hesitate to contact us on firstname.lastname@example.org or call 01305 458166.
- Acorn-fed Iberico ham, spanish sea salt
- Storage Instructions:
- Cool dry place
- Curing time:
- up to 36 months
- approx 7.7 – 8.6 kg