Acorn Iberian Ham from Guijuelo
Acorn Iberian Ham from Guijuelo (Salamanca).
Hind legs from 75% Iberian pigs. This Iberian pig roams in the pastures of Andalusia, Extremadura and Salamanca, eating a diet of natural products such as grains, grass and acorns.
A differentiating characteristic of Iberian products, compared to products obtained from white pigs, is their prolonged preparation process because they use very little salt during the salting process, and because the products are dried and matured in the natural environment of the geographical area of Guijuelo, with its unique microclimate. After the first phase of drying using both artificial and natural means for a period of 12 months, the pieces are hung in cellars with a constant level of humidity and temperature for a period from 8 to 10 months, approximately. Due to these characteristics of the cellars, a characteristic type of mildew grows on them.
Products made from meat that comes from Iberian pigs are very rich in protein and easily digested. They have a high biological and nutritional value due to the phenomenon of fermentation that concurs during maturation. They are also foods that are high in fat, but with the peculiarity that, due to the breed it is, this fat has a level of unsaturated fatty acid of 65%. These fats have a positive influence of the cholesterol and triglyceride metabolism, whereby increasing the level of good cholesterol, which is well known to cause a significant cardioprotective effect.
|Curing time:||32 - 36 months|
|Price/kg:||47,00 € / kg|
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