Information about Iberian field bait ham 50% Iberian breed, Holm oak
Iberian field bait ham 50% Iberian breed, Encina Charra from animals fed on natural products and feed, raised freely in the field, achieving the optimal curing and salting point to obtain an exquisite flavor and aroma.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Iberian field bait ham 50% Iberian breed, Holm oak
Weight
8,5-9kg
Color Seal R.D 4/2014
Green
Category
Field Bait
Racial purity
50% Iberian
Feed
Herbs and fruits of the Mediterranean forest supplemented with natural feed
Handling
Raised in freedom in the forests of Holm oaks and cork oaks of Extremadura
Minimal Healing
36 months min
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Place of breeding
Campo de Argañán - Salamanca
Delivery in
4 working days
Allergen Information
May contain traces of gluten, lactose and milk derivatives
Product Sheet Notice
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Meet the producer
Holm oak Charra Iberian products
Ibéricos La Encina Charra, has been making Iberian products in a unique and artisanal way for generations in Salamanca. The work done on Iberian ham, shoulder and sausage for generations implies a quality that takes to the highest levels of flavor the Iberian ham, shoulder and sausage produced by Encina Charra with the help of experience of previous generations.
La Encina Charra is a family business dedicated to the breeding and processing of the Iberian pig. Located in SALAMANCA, south-west of Campo Charro, in the municipality of GALLEGOS DE ARGAÑÁN, where the pigs with which we make our products are raised. This area, due to its altitude and sandy soil, is listed as one of the best in the world for the production of acorns.
Tradition and modernity come together in quality and exquisite Iberian products. The Iberian Encina Charra are produced and matured in their own dryers. Its Iberian has conquered the best palates and is currently available in our online store with free shipping from the dryer to your table. Of the most renowned pastures of the peninsula puts on your table the Iberian product that their products elaborate.
Curing of Encina Charra hams and sausages
The ripening and drying process is based on 3 principles: - Quality of the raw material. - Slow healing in its measure. - Optimum salt point.
All this well presented and at its point of healing, to enjoy an authentic delicacy, good for pleasure and healthy for the body.
Encina Charra has a selection of hams, shoulders and sausages that stand out for their quality, aroma and unmistakable flavor.
Description
The cebo de campo ibérico ham, with a 50% ibérica breed, comes from Encina Charra and is obtained from animals raised freely in the countryside, fed with natural products and natural feed. This process guarantees an exquisite flavour and aroma, thanks to the optimal curing and salting of the ham.
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