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Iberian acorn-fed Ham (Spanish Jamon Iberico de Bellota) "La Hoja el Carrasco" from Guijuelo, Salamanca (Spain). Minimum curing period: 36 months. Approx. weight: 7.5-8.5 kg. 100% Iberian
The craftsmanship and care in its elaboration can be seen in every nuance, in each thin slice that you should cut with calmness and delicacy. A gastronomic pleasure for the delight of the senses
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|Breed||100% Iberian acorn-fed|
“La Hoja del Carrasco” is a company founded in 1896 in Guijuelo (Salamanca, Spain). This brand, co-founding member of the Designation of Origin Guijuelo, represents one of the greatest exponents of traditional know-how in the production of artisan hams and sausages from Iberian pigs fed on acorns in the open field.
Considered one of the best brands of hams and sausages by renowned chefs and prestigious national and international restaurants, "La Hoja del Carrasco" belongs to that small and exclusive group of family businesses that not only bet on the continued use of the most traditional curing techniques of their sausages, but also take pride in the stillness, affection and respect with which they treat each of their products.
Visiting the drying areas of hams and sausages at "La Hoja del Carrasco" makes you return to the past, where the log fire creates a warm and long talks under the firewood for a time not measured by clocks but with laughter and anecdotes.
A jewel of our cuisine that will hopefully please all of you.
Visit our Gourmet Blog to learn what's an Iberian Ham, characteristicas, differences and many other things. También puedes visitar el canal de Productos Gourmet de Pecatum en Youtube y ver nuestros vídeos:
1. The differences between an Iberian Ham fed on acorns or Bait. And the classification of the different breeds of Iberian Ham.
2. How is the labelling of Iberian Ham.
3. What are the Denominations of Origin (Guijuelo, Jabugo...) and their influence on the quality of Iberian Ham.
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