Gourmet Selection Ham Juan del Valle

Musculoskeletal piece that constitutes the pelvic extremity of the pig, which undergoes a salting and curing process.

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Description

After being classified by weight, the pieces from these grain-, grass- and acorn-fed, pastured pigs undergo a salting process in the curing chamber, where the salt penetrates the meat gradually. Subsequently, the curation process begins, firstly controlling the temperature and humidity conditions in drying facilities, for about four months, and thereafter in aging cellars under natural humidity and temperature conditions, until the process is completed, which comprises 33 – 36 months. Finally, the pieces are packaged for sale.

Additional information

Weight8 kg

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