Jamón from Sanchez Romero Carvajal purebred Iberian pigs reared on the open range in Spanish woodlands on a diet of acorns during the fattening period (montanera), supplemented at the end of the fattening period with compound feed consisting of cereals and legumes. The Recebo ham (hind leg) from the producer of the famous Cinco Jotas.
Cured ham from Sánchez Romero Carvajal (Jabugo) 100% Iberian pork, reared in the Iberian “dehesas” and fed with acorns during “montanera” fattening period. Its diet is complemented with a special feed made of corn, wheat and barley. The ham is cooled and cut into a V shape, its outer fat is reduced, and after being salted and washed it is slowly cured in natural cellars.
Sánchez Romero Carvajal brand exceeds the standards set by the Quality Standard regarding breed, feeding and curing times.
Ingredients: pure recebo Iberian ham, salt, sugars and authorised preservatives E-301, E-331, E-252.
Curing: 32 months
Touch: firm on the lean meat and oily on the fat, fingers glide smoothly when touching the surface.
Appearance: slender shape, serrano V cut, colour of fat yellow to grey, colour of hoof black, sometimes streaked. Occasionally with a fine mould coverage that can turn black when touched. In cross-section it has a uniform rose-dark to red colour, with streaks of glossy inter-muscular fat.
To the nose and mouth: very pleasant and distinguished aroma. Unique and balanced flavour.
Recommendations: once opened, consume within 2 months.
Storage: keep in a cool and dry place (10-15ºC). After slicing, cover the area with the remaining fat. Also protect with a clean cloth for better preservation.
Presentation: cured ham shipped inside a Sánchez Romero Carvajal carton box, wrapped in greaseproof paper and inside a cloth cover. The piece includes a cord for hanging.