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Ibérico Ham Gran Reserva SAN JAMÓN
Ibérico Ham Gran Reserva SAN JAMÓN
Ibérico Ham Gran Reserva SAN JAMÓN
Ibérico Ham Gran Reserva SAN JAMÓN
Ibérico Ham Gran Reserva SAN JAMÓN

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Ibérico Ham Gran Reserva SAN JAMÓN

1599 kr.
Ibérico Ham Gran Reserva with artisal curation. Obtained from the back legs of our Iberian pigs. Iberian hams are prized both for their smooth texture and rich, savory taste. A good Iberian ham has regular flecks of intramuscular fat (marbling). The
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Ibérico Ham Gran Reserva with artisal curation. Obtained from the back legs of our Iberian pigs. Iberian hams are prized both for their smooth texture and rich, savory taste. A good Iberian ham has regular flecks of intramuscular fat (marbling). The hams are processed following the traditional methods that have been used for generations by the Master Ham makers in Salamanca and then dry cured for 26 months.


Aprox 8 kg.


SPECIAL HANDLING

Never store the ham inside the cotton cloght in which it is shipped.

It is essential that when you receive your package you immediately remove the cotton wrapping and grease-proof paper that protects the ham. If you do not, you risk the appearance of mold. A slight or even moderate attack of mold is not harmful and refunds will not be issued due to mold on products.

It is essential that you store the ham in a fresh, dry place, hung or set on the ham holder. though it cannot guarantee the total absence of mold. A light film is not harmful. 

 

Once received, it is advised to begin consuming the IBERIAN HAM in a period of 45 days. Once started, it is advised to finish in a period of 30 days.

In these periods, it is also advised to monitor the piece from time to time and if you see some mold, to simply clean it off with a clean paper towel and possible some olive or sunflower oil. 

Iberian and Serrano hams are meant to be consumed little by little every day. If you leave it for a few days or weeks, naturally, the surface will become hard. It is advised to save the top layer of fat you initially cut off in order to afix it to the exposed ham to preserve some freshness. It can be afixed with a toothpick, for example and then covered with clean towel.


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