BONELESS PRODUCTS
POLISHED BONELESS FATTENED IBERICO HAM
DESCRIPTION
Certified Product with a minimum curing time of 24 months, made from fatty pigs.
PRESENTATIONS
It is presented boneless and skinless. Vacuum packed
Boneless product presentations:
- Polished Boneless Fattened Iberico Ham
- Bloque de Jamón Ibérico Cebo Pulido
POLISHED BONELESS FATTENED IBERICO HAM SHOULDER
DESCRIPTION
Certified Product with a minimum curing time of 16 months, made from fatty pigs.
PRESENTATIONS
It is presented boneless and skinless. Vacuum packaging.
*Boneless product presentations:
- Polished Boneless Fattened Iberico Shoulder
- Polished Fattened Iberico Shoulder Block
CURED NEW HAM
DESCRIPTION
Boneless product, fully polished, very easy to handle, offers excellent yield when cutting the piece. It has a firm texture, nice flavour, with a low salt content.
PRESENTATIONS
HAM: Whole pieces of approx. 4 Kg or medium pieces.
NEW CURED HAM SHOULDER
DESCRIPTION
Boneless product, fully polished, very easy to handle, offers excellent yield when cutting the piece. It has a firm texture, nice flavour, with a low salt content.
PRESENTATIONS
HAM SHOULDER: Whole pieces of approx. 6 Kg or medium pieces.
SKIN BONELESS HAM
DESCRIPTION
Product from a rounded ham without hooves
BONELESS V SHAPED HAM
DESCRIPTION
Possibility of making this rounded ham product without hooves, Serrano Reserve Ham and Serrano Grand Reserve Ham.
PRESENTATIONS
Vacuum-packed.
CLEAN BONELESS HAM
DESCRIPTION
Possibility of making this rounded ham product without hooves, Serrano Reserve Ham and Serrano Grand Reserve Ham
PRESENTATIONS
Vacuum-packed.
POLISHED BONELESS HAM
DESCRIPTION
Possibility of making this rounded ham product without hooves, Serrano Reserve Ham and Serrano Grand Reserve Ham.
PRESENTATIONS
Vacuum-packed.
POLISHED BONELESS SHOULDER
DESCRIPTION
Product made with a careful raw material, reaching a curing time of 10 -12 months.
PRESENTATIONS
Boneless clean polished product and vacuum packed.
Boneless product presentations:
- Serrano V/S Shoulder Centre
- Polished Serrano Shoulder Centre
BLOCKS OF HAM
DESCRIPTION
We present our boneless hams in a block format with rounded edges in the "Matonella" type which produces a more striking view of the slice than the usual straight edges found on the market.
CURING TIME
Ham blocks: 7-8 months, 10 -11 months and 12 -13 months. (In Iberico Fattened Ham more than 22 months)
PRESENTATIONS
Possibility to make double ham and shoulder block and also triple block of shoulder, which greatly improves the later slicing yields.
FINISHING
Full Polished, Delicatessen Polished or Semipolished.
FORMATS
Blocks of ham: 180 cm x 80 cm and 160 cm x 80 cm.
SHOULDER BLOCKS
DESCRIPTION
We present our boneless shoulders in a block format with rounded edges in the "Matonella" type which produces a more striking view of the slice than the usual straight edges found on the market.
CURING TIME
Shoulder Blocks: 10 months (In Fattened Iberico Shoulder more than 16 months)
PRESENTATIONS
Possibility to make double ham and shoulder block and also triple block of shoulder, which greatly improves the later slicing yields.
FINISHING
Full Polished, Delicatessen Polished or Semipolished.
FORMATS
Blocks of Shoulder: 160 cm x 60 cm