Ingiedents: Salted meat made from the muscle mass and bones of the hind limb of the Iberian pig, trimmed around the edges until the muscle appears, retaining the rind and hoof, which has undergone a process of maturation- proper drying. Classified according to the quality standard (RD 4/2014) as: Iberian ham 50% of Iberian breed. The product can be covered with an external flora common to this type of product.
After inspection of the carcasses, the parts are individually identified in each production batch. production batch; they are then cut, bled and placed in refrigeration chambers for 24 hours, then they are trimmed, nitrified and sorted by weight, placed in salting containers and then in salting chambers. the salting containers and then the post-salting chambers. Finally, they are dried in dryers and cellars for at least 24 months.
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