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Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless
 
 
Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless Cut DetailsPure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless Cut Details Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless PlatePure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless Plate Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless CutPure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless Cut Paleta Ibérica Puro de Bellota Cinco Jotas 5J sin Hueso 14Paleta Ibérica Puro de Bellota Cinco Jotas 5J sin Hueso 14
 
 
 

Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless

  The average weight of shoulder is 4 lbs. to 4.5 lbs.
 
  Iberico ham shoulder cured for 30 months
 
  Approximately between 20 and 30 servings
 
  From 100% purebred black Iberian pigs
 
  Diet of acorns and other wild plants pigs
 
  90% harnessing depending on the cut
 
  Conservation at low temperature (5-10 ° C).
 
 
 
Have Questions?
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Slicer Francisco Carrasco
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about this product.
 Tel: (786) 237-9055
 
$ 524.00
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Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless

Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless is undoubtedly one of the most famous and known worldwide for their quality. Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless comes from pure Iberian pork, breed in the pastures where it feeds on acorns and herbs, legumes and fruits of wild cereals, these foods supplement the diet of pig herds. It is a pure ham acorn intense and persistent flavor, in the style of the hams from Huelva, Spain. The uniform color, with multiple and bright streaks of marbling fat is a sign of quality and confirms the low salt content and slowly cured in Jabugo warehouses.

The Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless is a product made from the Iberian pig forelimbs, are raised in the pastures of the Iberian Peninsula. This ham is cured by hand by skilled craftsmen in Jabugo Huelva for more than 26 months, fed on acorns during the acorn season. Sánchez Romero Carvajal SA Jabugo has over 100 years making traditionally one of the best and most prestigious world Iberian hams.

After a rigorous selection among the shoulders of Iberian ham that heal slowly in the warehouse of Jabugo., a Master of Cinco Jotas Ham personally monitor and enforce a strict Quality Management System and only the best parts are labeled under the brand Cinco Jotas. This category highlights the lingering aroma and exquisite flavor.

The Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless is a product of great acceptance and recognition worldwide.

Ingredients: pure bred Iberian pig, salt, sugars, antioxidant E-301, acidity regulator E-331, E-252

Manufacturer: Cinco Jotas 5J (Sánchez Romero Carvajal) Origin: Jabugo, Huelva (Spain)
 
 
 
 
 
 
Customer Reviews

  5 out of 5 starts
5 star
   6
 
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See all 6 customer reviews    
 
“Very tasty everything!, this iberico ham is the best of the best we've purchased, convined with wine and spanish bread ... mmmmmmm I feel like at home in Sevilla, greetings, and thank you”
Pilar and Arthur Watford, Las Vegas, Nevada

“I feel I have to take the opportunity to thanks Ham cheese Wine, the description and pictures of the product on the web site and the houlder ham we received by postal service match 100 %, my family and I were worried because it was a large purchase but we are already happy ... now .. to enjoy this iberico ham, thanks Mr Francisco for all of your time-help”
Escalona Family, Virginia Beach

   
 
 
 

Tips conservation of Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless

Cutting and conservation of Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless are essential to properly exploit all that this product offers. The knife blade should be long, thin and sharp for filleting perfectly thus be maintained unchanged meat qualities.
 
 
 
The strips should be small and thin, with some intramuscular fat to make them juicier. The edges should always stay clean, this will prevent off-flavors, and its cut is made just before serving. The Pure Iberico Ham de Bellota Cinco Jotas 5J Boneless should be stored in a cool, dry, and consume preferably at room temperature (between 20 and 25 degrees). Once the Iberico Ham de Bellota Cinco Jotas 5J Boneless is cut we suggest cover cuts with the cloth and outside layers that keep the ham surface fat for better conservation.

The taste of a Pure Iberico Ham de Bellota Cinco Jotas 5J Boneless relies on your art and skills to cut the piece as well as possible. Carving the iberico ham in very thin or almost transparent slices makes flavor to be much better.

The pure iberico ham de bellota cinco jotas 5J boneless grants every consumer with a total satisfaction. The cured iberico hams de bellota boneless are strictly selected after the quality checks the master Jamonero is performed on a one by one basis to ensure
 
 
 
that only the best pure iberico ham pieces are delivered to our customers. Ham Cheese Wine brings you now one of the best cured pure iberico hams cinco jotas 5J boneless with total warranty. Our company was created by Francisco Carrasco (Paco), professional master ham cutter licensed from Spain and settled in Miami, Florida, United States. His experience of more than 25 years as a professional ham cutter guarantees you the best product choice of the best product Pure Iberico Ham de Bellota Cinco Jotas 5J Boneless.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com
 
 
 
 
 

Why Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless is a so special product?

Jabugo is a small village in the heart of Sierra de Arracena, with a height of 600 meters, has a microclimate of contrasts: hot summers, cold winters devoid of snow and ice, dry during the day and wet at night, making of Jabugo
 
 
 
an excellent and unique place to make the best ham Iberian products. These climatic elements and the unique nature of the area makes Jabugo a privileged place for the healing of Iberian pork products and in a special there is Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless. Jabugo is within the natural park Sierra de Arracena and “Picos de Aroche”, declared "Biosphere Reserve" by UNESCO. It is considered the cradle of the best ham in the world, where the best Iberian pork products are made, especially Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless. The process performed ranges from pig breeding to healing of each piece in the warehouse, always under the watchful eye of a unique figure: “Maestro Jamonero” and of course following a strict Quality Management System.

In this town the oak produces acorns for feeding pigs, this coupled with the climate in the area make the set in order to breed and get the best ham in the world.
 
 
 
During the Montanera (from late October to late February) pigs feed on acorns in large tracts of land, the acorn is the main product that seeps into your meat to get within two years the great taste only a Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless can transmit.

The Iberian pig is a indigenous Spanish heritage, used to produce the Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless. These animals have a long tradition in social history, cultural and business of Spain. They are a local breed of Mediterranean origin animals that became one of the very few examples of domesticated pigs adapted to the regime of grazing, especially qualified to
 
 
 
take direct advantage of the resources available at the “Dehesa” and cork oaks. These pigs, bred freely in the pastures, grazing in the privileged weather and habitat exclusive of the southwest of the Iberian Peninsula where the Iberian pig lives in freedom feeding on acorns, grasses and other wild fruits allowing the animals to do the exercise they need to feed their muscles and the mast of acorns and herbs on natural conditions, considered the essential place to create a such quality product like the Pure Iberico Shoulder de Bellota Cinco Jotas 5J Boneless.

If you want to know more about this product, do not hesitate to contact the Master “Jamonero” Francisco Carrasco: Phone: (786) 237-9055, Email: info@ham-cheese-wine.com

 
 
 
 
 
 
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