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50% ibérico Whole bone-In Ham by...
50% ibérico Whole bone-In Ham by...
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50% ibérico Whole bone-In Ham by Marcos Salamanca

Format: Bone-In 
50% IBERIAN RACE

Our natural range Pork Hams have been made with meat from the Iberian pig, fed with feed produced from our own mill and pastures. Furthermore, sufficient months of curing and a strict control of the process allow us to offer an exceptional end result.

TASTING NOTES Ham with shiny and transparent fat. Lean, intense cherry red color and veined. Great aroma, persistent and cured. Intense aroma. And texture of fluid and soft fat and juicy lean. MINIMUM CURING PERIOD 30 months

1245
In Stock
$549.00

 
Weight
Aprox: 16.5lb
Ingredients:
Pork Leg, Salt, Sugars, Preservatives (E250 and E252), Antioxidants (E331 and E-301).
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MARCOS SALAMANCA

Marcos Salamanca is located in the small town of Sotoserrano. Its special location, amid the Tagus and Douro Rivers, the local landscape which is mainly mountainous, and the region’s climate have all allowed this Ecosystem to be preserved up to the modern day.

IBERIAN BREED

Purity in the pork meat of the Iberian Breed. A unique breed that has kept its character and authenticity intact up to the modern day. During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the Pastures themselves. Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

Until reaching full growth, our Iberian pigs perform constant exercise to search for food. This exercise contributes to developing one of the most notable aspects of our products: Their Texture.

Marcos Salamanca places special focus on environmental friendliness, ensuring that nothing we do damages the land around us, which in turn promotes animal welfare.

Our pigs are raised on a truly free-range system, free to graze our pastures (dehesas) where holm and cork oaks create the perfect ecosystem by producing the indispensable food for our herds: acorns. A source of vitamin E, a natural antioxidant that makes the slow and steady curing of all our hams possible.

Pastures (dehesas) selected on the basis of the density of their trees and a controlled usage cycle. Pastures which, because herds are limited and due to their natural features, ensure conservation in terms of sustainable growth.

During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the pasture (dehesa). Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

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