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| ÁNGELES MOLINA | ||||||
| About this company : I take sales of our Company out of Spain: manage orders, and prepares the shipment and transport company to deliver our goods in any part of the world. We usually use TNT Logistics. | ||||||
| Contact : FERNANDO Arenas Alvarez, OVERSEAS SALES | ||||||
| Headquarters : c/Josep Pla 24, 1şB, Madrid, Madrid, 28002, Spain | ||||||
| Phone : 0034 609 50 96 62, Fax : 00 91 564 46 37 | ||||||
| Website : Log on to trade instantly , Email : Log on to trade instantly | ||||||
 | IBERIAN SPANISH HAM BELLOTA HAM We export a very special delicatessen from Spain: Spanish Iberian Ham, with all Oficial Certifications required to enter the USA, England, Russia, and lots of other countries, like México, Chile, Argentina, etc... Specially recomended for weddings, special events, etc.... always a delightful dish to be enjoyed by your guests; Spanish Ham is also very used as a gifts to important customers. Available to be sent and sold all over the world. Delivery in Europe: Maximum 10 days since payment has been received. For other continents, ask me. PRODUCT Jamón Ibérico is obtained from the hind leg of an ibérico pig. CHARACTERISTICS When cut it’s colour varies between intense red and pale pink while also showing the characteristic small streaks of fat which give the ham the unique texture and flavour of Jamón Ibérico, while also indicating the high standard of the ham and guaranteeing it’s quality. PRODUCTION The production of Jamón Ibérico is totally traditional. Until they reach 80kg the ibérico pigs eat mountain grass and acorns, and from this stage to between 160kg to 180kg they eat acorns, mountain herbs and feed. They are then cured in our cellars according to a completely natural process in the cold dry air of the mountains. Jamón Ibérico due to its greater content of fat intramuscular, requires curing during a period of between 24 to 30 months. PRESERVATION Jamón Ibérico should be kept in a fresh dry place covering the cut part of the ham with a clean dry cloth. CONSUMPTION To cut the ham first you will need a large strong knife with a thick blade for preparing and cleaning the ham, next you will need a long sharp knife with a thin blade to cut the slices, and lastly a stand to hold the ham. NOTE When cutting the ham one should be cautious and take time, only practice will allow one to cut with speed and perfect the technique. | |||||
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