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Smoked Ham Center |
Product consisting of the previous member after removed the nail.
Subject to matur in pickling brine with some condiments and posterior thermal
processing (drying) with smoke introduction. Later it suffers a slow cooling
before entering in the chamber where will occur the the temperature
stabilization and controlled moistness. When the product
reach the excellent conditions, follows for the packing.
Suggestions - It can be cut in fine slices to follow a good
homemade bread or as aperitive. However also it can serve of accompaniment
for salads or other plates.
Presentation |
Net weight (variable) |
Validity (days) |
Conservation |
Whole – Vacuum |
3,5 kg |
180 |
0 - 5ºC |
Sliced - Vacuum |
0,200 kg |
150 |
0 - 5ºC |
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