Sliced Acorn-fed Ibérico Ham from Jabugo from Andalusia.
The unbeatable feeling of enjoying one of the best flavours that there is. Without any doubt, impossible to be disappointed.
A product made from free-range 100% pure Ibérico pigs, fed with acorns from holm oak, cork oak, oak and gall oak pasture lands.
The curing process is carried out by natural procedures without any additives or preservatives, using just salt. The curing happens in driers and cellars in Jabugo for a period of time that varies from 20 to 36 months depending on the weight of each piece.
The MonteSierra origins date back to the 19th century. The brand was created by the Martín family, combining keywords of its activity: “Monte”, the hills, where the Ibérico pig is bred and fed, and “Sierra”, the mountains in Jabugo district, the best region to cure hams in Spain.
MonteSierra stays at the forefront of the meat industry: slaughterhouse, cutting plant, “charcuterie” plant, fat rendering plant, saltery and where the microclimate of Jabugo helps to make real gourmet delicacies, unbeatable curing sheds and natural cellars with approximately 200,000 pieces, slowly curing and ageing, taking as much time as recquired.
MonteSierra combines experience, nature and the highest sanitary standards. Its Ibérico pigs are bred free-range and fed only with natural food.
Traditional product of Andalusia.
Geographical Indication (GI): Jabugo (Huelva). Andalusia.
Ingredients: Ibérico pork hind leg, Salt, Sugar, Antioxidants E-300 and Preservatives (E-252, E-250).
Rating: Martín Selection 5 stars
Net Weight: 100g (vacuum packAgeing).
Storage: Store between 0 and 7 ° C.
Suggested consumption: Open 10 or 15 minutes before serving in order to enjoy its full flavour.
Fuego y Sal, Sabores Andaluces S.L.
Product of Andalusia