After three weeks of dry curing, the hams are gently smoked, using low-resin wood at a carefully controlled low temperature, to ensure that the meat remains sweet and takes on a mildly smoky flavor to compliment the distinctive seasoning. The smoking is accomplished gradually, for a few hours at a time, over a period of several months.
Colour – Deep rea colour with significant seasoning on the outer rind
Scent – Intense with scent of smoke and seasonings
Taste – Determined and intense taste of aromas and seasonings
Pork meat, salt, dextrose, spices, natural flavours, preservative: E250, E251
WEIGHT OF PRODUCT ORDERED
All Charcuterie items are sold by weight. We want our customers to pay exactly the amount that they are getting, so the price indicated on each product is an average price per piece (based on average weight of each product). During the check out, your card will be only be authorised for this amount. Once the product is weight and shipped out, only then will the actual amount be applied.
Please take this into consideration when purchasing our cured meats. Per 100 gr pricing has been indicated for every product so that there is complete transparency in how much you will be paying if there is slight variation in weight/size of the item being shipped to you.