The entire boneless piece weighs 8 Kg. approx. Our Iberian hams Reserva Juan Gargallo “A. Castro y González” are personally selected, one by one, in order to guarantee their quality and pureness. Keeping its pure iberian genetics, the hams are raised under an extensive system of drying that could take 30 months within the cellar. This way, a sweet flavour ham is achieved, with a smooth and pleasant to the palate texture. These pigs are raised in the pasture and fed on fruits of the forest, cereals and some acorns. Enjoy not only the features and flavours, but also the convenience of this boneless format that totally fits in ham slicer machines. As the ham goes pressed after being boned, this format turns out to be so efficient.
Pork hind limb, it goes through a process of salting, drying and ageing within the cellar. Presented in 5 vacuum-sealed pieces. BREED: Pure Iberian. ORIGIN: Guijuelo (Salamanca). INGREDIENTS: Iberian mix-fed (fodders) ham, salt, sugar, lactose, preservative (E-250) and (E-252) and antioxidant (E-331). CURING PROCESS: Minimum 30 months.
Remove from the fridge 20 minutes before consuming and slice thinly in order to be tasted at room temperature. We also include the bones in the order, which are ideal to be used in different stews and soups.
Store in a cool, dry and ventilated place and, once opened, keep refrigerated. Best before 3 months.
8 kg approx. the entire boneless piece