Hand-Carved 24-Months 100% Iberico Bellota Pork Shoulder Ham with Los Pedroches P.D.O (Vacuum Packaging) 90g

• Ham from Dehesa de Campo Alto directly from Spain
• Air-dried for 24 months
• 100% pure Iberian pig
• Los Pedroches P.D.O verified
• Fed with acorn, meaty and rich
• Vacuum packaging - clean and convenient
• Using pig's shoulder - 4:6 meat and grease distribution, more soft, stronger taste

Storage

For blister that is not opened, it needs to be kept in refrigerator (0°C - 5°C).

Please eat them up within two days after blister has opened.

How to eat

It is suggested to take out the blister from refrigerator one hour before you want to eat. Pour hot water on the plate and dry it up, let the fat literally melt onto the plate.

It's nutty, tasty, sweet, chewy, buttery and not too salty. It is good to be served with fig or bread. And also perfect with a glass of red wine.

How special Spanish ham are?

Compared to other European hams, Spanish jamón has a more uniform texture, more intense flavor and is usually less moist because of the long curing stage. This is especially true of hams from acorn-fed Bellota pigs.

Curing period is 24, 36, 48, 60, 72 months (Minimum 24months), but longer curing time does not mean better taste.

How to distinguish types of ham?