Iberian Shoulder ham

Characteristics 50% Iberico Shoulder from Guijuelo, Salamanca "White Label"

DESCRIPTION:

75% Iberian Cebo Iberian Shoulder, from purebred pigs (100% Iberian mother and 50% Iberian father).That during its fattening phase, it has fed exclusively on feed and natural herbs on farms in Guijuelo, Salamanca. The start of the curing is carried out taking advantage of the location of the dryers at more than 800 m. above sea level, taking advantage of the air inlets of the Sierra Salmantina. During spring and the prolonged but gentle rise in temperatures, the unsaturated fat of the Cebo Iberian shoulder ham, characteristic of the natural resources of the Salamancan meadow, melts with the lean meat and accelerates a series of processes that will be essential for its flavor and perfect texture. Finally, the maturation of the 75% Iberian Cebo Iberian Shoulders is carried out slowly in centenary natural cellars. During this process, the shoulder breeds on the surface a series of molds and yeasts that we respect and that are essential for its curing. This curing and aging process lasts a minimum of 24 months for the small shoulder and 30 months for the large shoulder.

ORGANOLEPTIC CHARACTERISTICS:
Smell: intense, persistent aroma of slow and careful curing in natural dryers. Colour: lean, bright and intense pinkish colour, with infiltrated fat very streaked in the muscle due to its purity of Iberian breed and Duroc breed. Taste: Intense aftertaste characteristic of the natural resources of the meadow.
Texture: Homogeneous, juicy with fluidity on the palate.
Healing: Healing that goes from 2 to 3 years in century-old natural cellars.

INGREDIENTS:
Iberian Cebo Shoulder 75% Iberian breed, salt.

NUTRITIONAL CHARACTERISTICS (VALUE PER 100 G):
Proteins: 31.7 g.
Fats: 33.50 g. Saturated fatty acids: 12.68 g.
Carbohydrates: < 0.5 g.
Sugars: < 0.5 g. Salt: 3.89 g.
Energy value: 428 Kcal/1778 K.

ALLERGENS:
No preservatives, gluten-free, lactose-free.

APPROXIMATE WEIGHT:
 5 to 6 kg

CONDITIONS OF CONSERVATION:
Store in a dry and cool place. Avoid excess moisture. Natural environment. Does not need

CHOOSE YOUR PREPARATION:

The whole piece with bone; It is sent wrapped in anti-grease paper and with a black cotton cover and red mesh. The shipment is made in a special box for hams.

The knife-cut and vacuum-packed piece is sent in vacuum-packed envelopes (16 a 18 envelopes), with 100 grams of thin slices. The shipment is made in a special box. 1 Envelope of minced Iberian Shoulder and the corresponding Iberian Shoulder bones of your selected piece for your broths and stews.

The piece cut by machine and vacuum packed is sent in vacuum sachets (16 a 18 sachets), with 100 grams of thin slices. The shipment is made in a special box. 1 Envelope of minced Iberian Shoulder and the corresponding Iberian Shoulder bones of your selected piece for your broths and stews.

Important information:

Given the great demand that we are receiving, requesting knife cutting or machine cutting and vacuum packaging of the pieces selected by you, the HsjGourmet cutting and selection department informs you that when requesting this service your order will be received from 24 to 48 hours later. In this way we will send your freshly cut and vacuum-packed ham or shoulder to your home.

For any doubt or question, our customer service department will be happy to assist you here: info@hsjgourmet.com

SERVING RECOMMENDATION:

 Serve in thin slices and at room temperature (preferably between 20 – 25 ºC). If the Iberico Shoulder is sliced, it does not need to be stored in the fridge, it will only have to be stored in a cool, dry place. You'll know the slices are done when they naturally separate from each other.

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