The pigs are put out to roam freely in enclosures on the Dehesa for four to five months where they are fed on cereals and grain. The Iberico Jamons are matured for a minimum of three years.
The meat has an excellent rich taste and a depth of flavour produced by the careful maturation process.
We have been working with Pernam for 3 years because they consistently produce high-quality jamons and charcuterie.
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 (the supplied 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.
- Ingredients: Cebo de Campo Iberico ham, spanish sea salt
- Storage Instructions: Cool dry place
- Manufacturer: Pernam
- Curing time: up to 36 months
- Weight: approx 7 – 8.5 kg
- Origin: Salamanca