Deboned Organic Acorn-fed Pure Iberian Ham from Huelva Dehesa Maladúa
Ham obtained from organic acorn-fed pure iberian pigs and artisanal sea salt certified by Nature et Progrès.
Deboning and vacuum packaging.
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|Classification||Ibérico Puro de Bellota (Pure Iberian Acorn)|
|Origin||Jamón de Huelva|
|Curing Time||More than 36 months|
Lower leg of the organic acornd-fed pure iberian pig, best-known as ham.
Exceptional quality product, produced following natural and traditional procedures such as maturing processes in drying cellars and settled period in larders.
The habitat: In Dehesa Maladúa, the herd of iberian pig are certified organic livestock, pigs are born, grow, and reproduce in the heart of a Natural Park, living in freedom all year in an ecosystem consisting of meadows of oaks, cork and oak declared by UNESCO Biosphere Reserve.
Food: Pigs follow a traditional own feeding of this ecosystem and, in the montanera (acorn-fed feeding), the pig, in continuous movement, walk freely feeding on their staple food: a pasture of unique features, acorns, oaks and spring water.
Elaboration: Made using traditional methods with the acquired knowledge from generation to generation and with all-natural products. With traditional flavors, those who remain at the bottom of our memory, and that many of us, we have almost forgotten.
The Natural Drying: The hams after having made a point of salt where the resulting taste is slightly sweet, cured for one year only pure air in the Natural Park.
The Winery: The hams conclude here the last phase of maturation where due, in this case, a specific microclimate and microflora after two or three years in darkness, they will have acquired a distinctive aroma and bouquet.
If you taste it, you will repeat!!
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