Dry Cured Hams

Dry Cured Hams


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(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika, Unit(s) per Box: 1)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika)

(Cure: Extra Quality - 7 to 9 month-Cure, Packaging: Sliced 500)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika, Unit(s) per Box: 1)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika, Unit(s) per Box: 4)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika, Unit(s) per Box: 2)

(Cure: Extra Quality - 7 to 9 month-Cure, Paprika: Without Paprika, Unit(s) per Box: 2)


Dry Cured Ham Catalogue

Our dry cured hams...

Our Cure

If, for many years, the used methods for preservation of meat were based on concentrations of salt and subsequent smoking and/or drying, today ...

Cut, Consumption and Conservation

For a better cut...

For a better conservation...

For a better consumption...

 

Sensory Aspects and Properties

The quality of cured hams depends on the raw materials and the conditions and control of the stages of the cure. The sensory profile of the ham is strongly affected by the patterns of hydrolysis and oxidation that occur in the cure process.

 

Recipes with Dry Cured Ham

Our recipes...