Jamon Iberico de Bellota,Pata Negra y Recebo.Salchichon y chorizo/Acorn Ham, Cured Ham, Patanegra Ham and Deli Cured Products
Cured Ham and Health
A good Iberian Acorn Cured Ham, besides to be an immense gastronomic pleasure, It is a very nourishing food and has extraordinary properties for health preservation.
The fat ham composition, rich in moninsaturados acids, has been considered heart healthy and enhance the HDL increasing or high density cholesterol, called good cholesterol , and decrease the LDL or low density cholesterol, heart illness cause.
As a nourishing food, the Iberian Ham meets two greats food allies that belong to the mediterranean diet and complement each other perfectly . In one hand, one of the few ham nourishing lacks ,is the mentionina amino acid , balanced by the bread ingesta that usally is eaten as its companion.In the other hand, the bread has a lisina deficit, but this amino acid is abundant in Iberian Ham , so both food complement each other so sensorial as nourishing.
The other great allie is the tomatoe that enhance all its effects.
Curing process convert the ham in a light product, becuase it modifies its fats and proteins ,resulting digestive and healthy. To this properties the high proteic value, the vitamin and mineral contribution as folico acids, cobalamina, iron ,zinc and selenium, must be added.
To different slicing areas correspond different cured ham savours:
The Curing Ham Art
Ham curing art is a tradition with historical data from more than 500 years ago. Francisco Pizarro , the conqueror of Perú , before being a soldier , was a pork shepherd in Trujillo his native land, because acorn forest pork flocks where so common as sheep flocks or any other kind of extensive livestock. The traditional way to cure ham goes thhrough the following stages:
1 Race selection and wild-controlled forest regime: It starts by the race selection and pork breeding in wild-controlled forest regime, where it feeds with acorns, wild pastures , pulses and wild grain that finds in an unrepeatable ecosystem, the spanish acorn oak forest called the "Dehesa Extremeña".
2 Salting: After the animal sacrifice , the ham is “sunken and covered” in cooking salt , product that adhere to the ham skin and provides a layer that will provide the necessary sanitary protection during all the curing process.
3 Controlled Chamber Curing: After the salting process , the ham stay for 4 months in a controlled industrial chamber with a temperature range between (3-4 ºC) and a range humidity of (80-85 ºC).
4 Underground Natural Curing: After the drying in controlled industrial chamber , the ham is stored underground for 12 months in an environment temperature 12 ºC bellow the free open environment.
5 Upfloor Driers Natural Curing:Carrying on with the process the ham is stored for another 12 months in natural upper ground dryers of several floors, submitted to the sun light and natural venting air, and thanks to thise stages the ham reaches its exquisite taste.
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