50% IBERICO ACORN HAM

Production: Extremadura

Development: After The inspection of the carcases, the parts are individually identified within each production batch; Subsequently, they are departed, bled and passed to refrigeration chambers for 24 hours, then they are profiled, nitrificaned and classified by weights, passed to salting containers and subsequently to Postsalt Chambers undergo a healing process in Dryers and warehouses of at least 36 months, are finally labeled.

Tasting Notes: Our Acorn Hams Reserva 50% Iberian are characterized and distinguished by a series of parameters that directly influence all our senses. Bright red color, pearly fat and unctuous, light streaks of fat infiltrated in the muscle. Light, silky and soft in contact with fat. Sweet and penetrating, it treasures the virgin nuances of oleic. Burst of sensations, velvet in the mouth, melting slow and infinite aftertaste.