Organic Boneless 100% Iberico acorn-fed ham "Jamones de Juviles"

Boneless Iberian Pata Negra Ham

The 100% Organic Iberian acorn-fed ham from "Jamones de Juviles" is obtained from the entire leg of ham from which the bone and the outermost fat are removed, along with any impurities and oxidized areas that it may have due to the natural process. of healing. The process of boning the ham is done in the producer's drying room just before being shipped and it is vacuum packed, so when you buy organic boneless Iberian ham, you are guaranteed that it retains all its quality, texture and aroma. characteristic of a 100% Iberico acorn-fed Spanish ham.

Buy Organic acorn-fed ham "Jamones de Juviles"

The 100% Iberian acorn-fed organic ham, made in the heart of the Sierra Nevada National Park, is cured for a minimum of 36 months in natural drying rooms, where temperature and humidity are regulated manually by opening and closing windows.

The pigs destined to obtain Iberian acorn-fed hams are fed with acorns and natural resources present in the pasture and raised throughout their lives in the open air, where they exercise daily and consequently form meat with a higher fat infiltration than contributes to a tastier and juicier Iberian ham.

This Iberian ham from the Alpujarra of Granada 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. .

Conservation of boneless organic Iberian jamon

When you receive the boneless 100% Iberian acorn-fed organic ham "Jamones de Juviles" at home, you must always keep it refrigerated, since since it is devoid of bone and rind, the conservation method is different from that of a whole ham with leg.

The expiration date is quite long, but once opened, it is advisable to consume it within a month. You have the option of purchasing organic pata negra ham vacuum-packed in several pieces so you can open the packages as necessary.

When eating, it is preferable to cut it cold for better handling, and once cut, let it rest for 20 minutes so that the slices reach room temperature and express all their flavor.