WORDS RELATED TO THE WORLD OF THE IBERIAN PIG. “S”
Friday, 01 March 2019 18:14
Terminologies of words, related to the world of the Iberian pig. The”S”.
Iberian sausage (Salchichón)
Made with minced Iberian pork meat, with spices, marinated and stuffed in natural casing. Cured of slow form of approximately 60 days, in our natural dryers in full Park of the Mountain range of Aracena and Picks of Aroche.
Next Thursday, Valentine’s Day. This day we could give our partner a treat. Iberian ham: do you think you will not like it?
With a simple pack or envelope of sliced Iberian ham cut by hand and well presented, you can enjoy together a gourmet product without leaving home. Accompany if you want with other of our Iberian products, with a wine, a champagne, champagne, a little sensuality … and enjoy the moment.
The salting of the ham is another very important process in obtaining a good flavor and a good texture in a good quality iberian ham.
Salt has been used since time immemorial to preserve fresh produce and try to prolong its shelf life. The salt what it does is to extract the water of the meat and making difficult the proliferation of microorganisms capable of decomposing it.
In Sierra de Jabugo we use only natural sea salt without any type of additive, thus guaranteeing a 100% natural process.
The processes of which it costs, for a good salting after the sacrifice and profiling of the hams and shoulders are: