Preparation of boneless 100% Iberian acorn-fed ham
The boneless black leg ham from "Jamones de Juviles" is obtained from the entire leg of ham from which the bone and the outer fat are removed, along with any impurities and oxidized areas that may be present due to the natural curing process. .
The process of boning the ham is done just before it is sent by highly qualified personnel, so when buying boneless Iberian ham at Jamón Pasión, a whole piece is chosen by the master ham maker, the bone is removed, and once clean, it is vacuum packed so that it preserves all the flavor, texture and characteristic aroma of a very good quality acorn-fed ham.
Buy 100% Iberian Pata Negra ham "Jamones de Juviles"
The 100% Iberian acorn-fed ham is made from 100% pure Iberian pigs on the maternal and paternal side , in the heart of the Sierra Nevada National Park for more than 36 months in natural drying rooms, where the temperature and humidity are regulated manually. opening and closing windows.
The pigs destined to obtain Iberian acorn-fed hams are fed with natural resources present in the pasture, such as acorns and wild grasses, and raised throughout their lives outdoors.
This Spanish ham is sent directly from Sierra Nevada, where they remain in the natural ham drying rooms at the ideal temperature and humidity at more than 1,500 meters above sea level, so handling is minimal from the drying room to your home.
Boneless Iberian ham from the Alpujarra
The 100% Iberian acorn-fed iberico ham of "Jamon de Juviles" , within the categories of Iberian hams, is distinguished by its black flange, plastic label located on the hoof that certifies and guarantees, by law, the quality. , breeding in the pasture and feeding the Iberian pig destined for the production of these pieces.
The Iberian Alpujarra hams that Jamón Pasión has in its catalog are all 100% natural, without additives, gluten or lactose free, which gives them extra quality.
Conservation of boneless Iberian ham
When you receive the boneless ham at home, you must keep it at a temperature of between 5 and 6 degrees, since as it is devoid of bone and rind, the preservation method is different than that of a whole ham with leg and requires a lower temperature, Therefore, it is recommended to keep it refrigerated.
The expiration date is quite long, but once opened, it is advisable to consume it within a month. You have the option of purchasing boneless Iberian ham vacuum-packed in several pieces so you can open the packages as necessary and extend its consumption period.
When eating, it is preferable to cut it cold for better handling, and once cut, let it rest for 30 minutes so that the slices reach room temperature and express all their flavor.
