Acorn Iberian Ham Monesterio 7Kg.

VARIETY. Gran Iberico ham Monesterio - 5 Stars

PRODUCER. S. L. Ibermonesterio

INGREDIENTS.

Ham, salt, sugar and preservatives (E-250, E-252)

DEVELOPMENT.

We start with a selection of Iberian pork that at least in the open range has gained about 50 or 60 Kgs. eating only acorns. Montanera we can consider as a holiday in the meadow in extensive, in our case Extremadura. The pork freedom found in active muscle mass and fat which gives Acorn infiltrates. It is distinctive of an Iberian ham muscle mass which has a marbling, ie white streaks of marbling fat in muscle mass.

The preparation process can structure it in five phases.

Salting.

This process has two objectives. Perfect conservation dehydrated to sea salt and infiltrate the mass of muscle. The salting time would one day per Kilo weight of the piece.

Temperature and humidity also plays a key role in this process, establishing values ??respectively of between 1 and 5 and 80-90% relative humidity.

Postsalado.

When we get the ham salty stack already has all the necessary salt for this process. Finding this in the area, this postsalado must distribute the inland, in a diffusion process to obtain a homogeneous distribution throughout the ham pizza pie.

How long this process takes between 40-60 days. In parallel there is a reverse process water outlet to the outside. This process is controlled to maintain a humidity in the chamber and a temperature between 25 and 30 before taking them to the dryer.

WASH.

The next step is to eliminate excess salt surface is performed by brushing even wash the piece to remove all salt from the surface. In order to prevent salt residues prevent the growth of flora. At this time we pamper as much as possible the ham. So we must have a clean amiente without climate change, no bacterial contamination, environmental assaults, parasitism, etc.

MATURATION. (On drying)

They are passed to the dryer mountain under control ventilation and temperature. With a margin of time to maturity of 6-9 months and temperatures of 15 ° to 30 ° C. alwaysNTB natural processes. In the maturation of the fusion process of the fat to fat mass is activated. In recent months the ham begins to acquire its aroma and unique flavor.

AGING. (Cellar)

At this moment a selective process in which are classified by weight, quality and forming is started. Once passed through this selection process are passed to the cellar. In the cellar the temperature should be between 15 and 20 degrees and relative humidity around 60-80%. Staying in this situation between 6 and 18 months depending on their rating. This whole process is what makes the ham Monesterio so special flavor, bouquet, color, fat infiltration, etc.

VOLUME. Spare 7Kg + -5%

FORMA. CTotton cover packaging and carton.