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Sliced Cereal-fed Ibérico Ham from Jabugo

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Geographical Indication (GI): Jabugo (Huelva). Andalusia.

Made with free-range Ibérico pigs fed using natural cereal fodders. This natural ham, free of additives and preservatives, other than salt, is cured in the cellars and outdoor dryers in Jabugo for 24 to 36 months.

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6,75 €

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Sliced Cereal-fed Ibérico Ham from Jabugo from Andalusia.

Made with free-range Ibérico pigs fed using natural cereal fodders. This natural ham, free of additives and preservatives, other than salt, is cured in the cellars and outdoor dryers in Jabugo for 24 to 36 months.

Of red, pink and ochre colour shades, with numerous infiltrations of mottled pinkish white and shiny fat. 

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.

Producer: MonteSierra

Ingredients: Ibérico pork hind leg and Salt. Sugar, Preservatives E252 and E250. Antioxidants E300.

Net Weight: 100g (vacuum packAgeing).

Suggested consumption: Excellent accompanied by a glass of Entrechuelos Crianza

Fuego y Sal, Sabores Andaluces S.L.

Product of Andalusia  

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Sliced Cereal-fed Ibérico Ham from Jabugo

Geographical Indication (GI): Jabugo (Huelva). Andalusia.

Made with free-range Ibérico pigs fed using natural cereal fodders. This natural ham, free of additives and preservatives, other than salt, is cured in the cellars and outdoor dryers in Jabugo for 24 to 36 months.

Write a review

 
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