The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Acorn Quality: This classification is the highest quality. Iberian pigs are raised freely in the meadows and have been fed with natural grass and acorns.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
PROCESSING AND CURING:
The selection of meat and lean meat is the same procedure as other Iberian sausages.
The seasonings for the Iberian salchichón are black pepper, salt, coriander, and nutmeg.
The mixture marinates for 24 hours and rests for 40 days. Then it is cooked with water, bay leaves, cloves, onions, and pepper. Afterwards, it is stuffed and cured in a space with the appropriate characteristics for 4 to 6 months.
STORAGE:
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
PRESENTATION:
Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
BEST BEFORE DATE:
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
