AGOTADO

100% ibérico de bellota Sliced Ham & Loin "La Última Dehesa"

€59.99
VAT included

Hand-cut Iberico Ham and Pork Loin

Iberian pack consisting of 3 sachets of 100% Iberian acorn-fed ham and 100% Iberian acorn-fed loin. Cut with a knife and vacuum packed in luxury cases.

Each envelope contains 50 gr.

Quantity
Out-of-Stock

 

Secure payment. We accept bank card and Paypal

 

Cheap deliveries in 5/6 business days

Buy 100% Iberian Ham and Loin "La Última Dehesa"

The 100% acorn-fed Iberico Hams and Loins from La Última Dehesa are obtained from pigs raised in total freedom throughout their life stage in an environment declared by UNESCO, a Natural Biosphere Reserve, which makes them enjoy a state of harmony and relaxation of which few are the lucky ones. They spend their breeding taking advantage of the natural resources offered by the environment, which allows them to gain optimal weight in the period of falling acorns: the montanera.

This traditional company located in the Sierra de Aracena and Picos de Aroche (Huelva), stands out for its careful dedication, both in the breeding of the pigs and in the preparation of the haunches, this being totally traditional, as in the past.

The 100% Iberian acorn-fed ham, Diamante Negro, that we offer in this section of our online store of Spanish hams (Pata Negra) is cataloged as the highest quality in Iberian acorn-fed products.

The characteristics of the black diamond ham and the 100% Iberico de bellota pork loin are a golden fat on the outside and pinkish when it approaches the muscle. Soft, sweet, delicate, fine and fat flavor that melts on the palate.

Conservation and Tasting

When buying the batch of 100% Iberian acorn-fed ham and cured meat, it should be left for at least 15 minutes at room temperature to properly express all its fantastic aromatic and taste properties.

In summer, if you live in a hot area, you can store it in the fridge to prevent the tasty characteristic fat of Iberian hams and loins from melting. The optimal temperature for consumption is around 20º C.

Lot1UltimaDehesa

Data sheet

Elaborated in:
Hinojales - Huelva
Dry-Curing Time:
36 - 48 months
Breed of pig
100% Ibérico
Iberian Certification:
ARAPORCEI 21/IB-106/14
Produced by:
ARTESANÍA Y TRADICIÓN S.L
Sanitary Registration
RGSEAA: 10.024448/H
Feeding
Bellota: Acorns of holm oak and cork oaks, gall oaks and wild herbs
Curación Lomo
4 months

You might also like

Customer Questions (0)

No customer questions for the moment


Your Question has been successfully sent our team. Thanks for question!
Have Doubts? Ask us
Hide Form