BONED PRODUCTS

For professional use, all best-quality Iberian hams and “paletas” are boned and prepared to be machine-sliced in order to obtain the most from each piece.

Available in “bellota” and “recebo” grade, Boned Iberian ham and “paleta”.

Available products Boned “bellota” grade ham ref. 10.12.01 Boned Reserve grade ham ref. 10.22.01 Boned “bellota” grade“ paleta” ref. 10.12.02 Boned Reserve grade “paleta” ref. 10.22.02 Characteristics Boned and pressed in a cast, hams and “paletas” to be machine-sliced. The product keeps all the natural qualities: fragrance, texture and flavor.

Ingredients
Iberian pork ham or “paleta” and marine salt.

Curing time
“ Bellota” grade: 24 to 36 months.
Reserve grade: 18 to 24 months.

Presentation
Boned pieces ranging from 3 to 4.5 kg. (ham) or 2 to 3 kg. (“paleta”), individually vacuum packed in cases for 1 or 2 pieces easily handled with a forklift.

Storage temperature
Temperature ranging from 0º to 5ºC.

Best consumption time
Hams and “paletas”: 9 months after shipping, no matter the grade.

Cutting recommendations
Products to be cut with professional slicing machines. They should be sliced at low temperature to obtain a very thin slice. Before serving it, the product should reach the recommended consuming temperature of 18º to 20ºC.

Boned ham
Pieces ranging 3 to 4.5 kg.

Boned “paleta”
Pieces ranging 2 to 3 kg.

Individually vacuum packed in cases for 1 or 2 pieces