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Additional information
| Description | Salted meat, made from white pork ham, whole piece, from Spanish slaughterhouses. Fresh salting process the day of reception, rest for 6 days, re-salting the 6th day and 6 or 7 more days rest. Washed the 13th or 14th day and hung in stainless steel cages for the drying process, in drying chamber the first 4 months, then in natural drying room the rest (at least 10 months) until preparation for sale. |
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| Weight (Kg) | 6,5, 7, 7,5, 8 |
| GMO information | This product does not contain genetically modified organisms. |
| Allergy information | Does not contain allergens. |
| Ingredients | Pork ham, sea salt, dextrose, preservatives (E-252, E-250) and antioxidant (E-301). This product receives a surface treatment before sale, when already cured, which consists of printing with melted pork lard (with no additives) to preserve the product and slow curing. |
| Packaging material | Vacuum food bags, as well as plastic separators for filleting. |
| Packaging material | White cotton mesh or food paper and bag with plastic handle for whole pieces. Cardboard box for service with whole pallet. Cardboard box or raffia bag for bulk service. |
| Expiry | Whole pieces: Preferably consume before 240 days (after date of sale), keeping it in a cool, dry place. Processed: Preferably consume before 180 days (after packaging date), keeping it at a controlled temperature between 2º and 7º C. |
| Instructions for use and intended uses | Product ready for consumption. We recommend cleaning the rind and edges as you cut the ham. It can be sliced by machine or with a knife, in thin slices. Consume the product at room temperature to best enjoy the aroma and flavour, immediately after cutting. Once the piece is opened, protect what remains with food-quality film or a cloth. Keep in a cool, dry place. The packaged product should be opened 30 minutes before consumption, at room temperature, to best enjoy the aroma and flavour. Protect what remains with food-quality film and keep refrigerated. Suitable for the general population. Pork meat should only be fed to very small children under paediatrician recommendation. The slaughter of these animals does not meet Halal and Kosher requirements, so it is not suitable for Muslim or Jewish consumers. |
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