Serrano Ham Pre-sliced – Aged 18 Months – 100 gr

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  Spanish Charcuterie

  Iberico Ham (PRESLICED & HAND CARVED) 100% acorn fed – 100 gr

   

  Iberico Bellota hand carved from Iberico pigs raised in freedom in Extremadura and fed with acorns.

  Jamón ibérico, “Iberian ham” is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal. The hams from the slaughtered pigs are salted and left to begin drying for two weeks, after which they are rinsed and left to dry for another four to six weeks. The curing process then takes at least twelve months, although some producers cure their jamones ibéricos for up to 48 months.During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.

  It can be eaten on its own or with bread and red wine.

  Produced near Extremadura, where the natural context and the climate are the most favorable for the production of Jamón Ibérico, the extraordinary Gran Reserva is obtained from pure Iberian breed pigs, bred in the wild and fed naturally, 100% acorn-based. Top quality, a unique find. This product is hand carved by a professional.

  Aged for 52 months

  Weight per piece: 70 gr

   

  $42.78

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  Spanish Charcuterie

  Jamon Serrano Ham Gran Riserva Bone-In – Full piece

  $6.54/100 gr

  Weight per piece: between 8-9 kg

  With breeds selected in the provinces of Ávila and Segovia and fed solely on natural cereals, the pigs are bred outdoors and weigh more than 150 kg. Their low salt content means the hams and shoulders need very slow curing in the drying facilities and natural cellars to attain the pleasant, refined taste typical of La Prudencia. The company is one of the few companies in Spain which produces its Serrano products
  in the same ways as the Iberian types.

   

   

  $588.56

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  Spanish Charcuterie

  Iberico Bellota Lomo – Loin 100% Acorn Fed – 100 gr

  $16.75

  Lomo Iberico Bellota is a pork loin of highest quality and one of the most prized part of Iberico Bellota pata negra. The external surface is light red, while the interior is bright red and when cut it has the typical veins due to acorn fat. One of a kind product.

   

  $251.21

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  Italian Charcuterie

  Culatello di Zibello DOP – 100 gr

  $17.39 

  Whole piece: approximately 4.2 kg – 4.5 kg

  Culatello is the most prestigious of all Italian cured meats, the most difficult to produce and certainly the most delicious. Considered the biggest muscular part of the pig’s leg, always offered without the bone.

  Salted by hand and protected with casing to better preserve and protect.

  The shape is spherical and slightly elongated, produced with meat from Italian domestic swine.

  Gluten Free

  $695.42

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