Iberian Ham

Know your product

Ham is the whole leg of pork, salted, dried and sometimes smoked, cooked, braised or even boiled. For many years, Ham was considered a royal dish, and was, for instance, on the tables of emperors in Ancient Rome.

Made in Spain, Iberian Ham is very close to Corsican Ham, since it comes from pigs fed only with acorns. However, this black pig is unique because it’s able to store fat in its muscle tissue, what makes the meat naturally soft. Fresh Ham is brought to a temperature of 6 °C, salted, hung up for two months, and then finally dried. This process gives the Ham a melt in the mouth texture, and a very special flavor and delicious taste.

How to buy

Prepare 125–150 grams of boneless Ham per guest, and 150–225 g for Ham with the bone.

how to keep

Keep your whole Ham hanging in a cool dry place at a temperature of about 12 °C. Wrap sliced Ham in greaseproof paper to avoid contact with the air, and use within 2 days.

Tips

To store your Ham, coat with a very thin layer of oil. The Ham will then keep all of its quality.

Seasonality

Jan.
yes
Fé.
yes
Mars
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Avr.
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Mai
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Juin
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Jui.
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Ao.
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Sep.
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Oct.
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Nov.
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Dé.
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Recipe

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