Quality ProductsJamón y EmbutidosSerrano ham
Saffron bulbs caliber "A" 50 units15,25 â‚¬
Oil with saffron jar 25cl original weddings5,95 â‚¬
Saffron Bulbs Caliber "B" 100 Units15,25 â‚¬
Jar 0,5 gr. select saffron7,65 â‚¬
Pot 0.50 gr. Ecological Saffron3,60 â‚¬
Cases Organic Saffron3,00 â‚¬
Deer fuet to the fine herbs2,45 â‚¬
Saffron Box 0.50 gr wedding gifts3,10 â‚¬
Serrano ham There are 11 products.
FRONT LEG OF CURED PORK D.O. TERUEL7,75 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL13,60 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL16,75 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL45,00 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL59,80 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL72,00 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL90,75 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL95,00 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL98,00 â‚¬
FRONT LEG OF CURED PORK D.O. TERUEL450,00 â‚¬
SERRANO HAM TERUEL
In the month of September, the city of Teruel is preparing to celebrate the feast of one of their products mĂˇs tĂpeaks: the jamâ€™n. Organised by the Regulatory Council of his Denominaciâ€™re Protected Origin, the first to be creâ€™ in Espa&bath;and the third in the world to ensure the quality of the jamâ€™n serrano. This food is obtained from the salaciousâ€™n and the air-drying of the legs of the pig. And the characterĂfeatures climĂˇticas do in the territory of teruel, an ideal place for that curaciâ€™re a natural, trying to develop all the flavours and aromas of the meat. Since February 2014, the european regulation features alsoĂ©n specĂspecifically to the palette of teruel as a protected product of the same denominaciâ€™re.
The band of quality ensures that the hams come from pigs of selected species, born, bred, slaughtered and cured in Teruel province, and that throughout the process of developmentâ€™n have complied a exhaustive list of requirements.
We identify, for a start, the breeds of the animals. Coming from crossing of Duroc in the lĂnea paternal and Landrace or Large White in the lĂnea breast. The lures are identified by an indelible mark in the ear, in the figure, the câ€™I say of the explotaciâ€™n from which it came. AllĂ is fed mainly with cereals grown in the province.
The sacrifice is done in slaughterhouses registered in the area of productionâ€™re. But before you die you must make sure that the animals have not been medicated during the 15 dĂas above. Must have at least 8 months of age, with a weight mĂnimo between 115 and 130 kilos. The males must be castrated prior to their entry to the cebadero and females should not be in heat to be sacrificed. Once in the slaughterhouse, the pigs remain allĂ a mĂminimum of 12 hours. During this time they should not be fed and given &number;only sweetened water. This ensures the level idâ€™neo of az&menu;cares in the m&number;muscles and helps to eliminate the consequences of the depletion of the transport.
once despiezado the animal, the next phase is the phase of salaciousâ€™n and washing. First add the salts to the muscle mass to promote the deshidrataciâ€™re. Then wash the piece to remove the adhered salt. Then begins a perĂodo of settlement in cĂˇmaras of frĂo mĂnimo de 60 dĂas for the hams and 30 to the vanes. AllĂ is located at a temperature of 3 to 6 degrees, with a relative humidity equal to or greater than 70%. The salt diffuses into the interior of the piece, remove stainsĂˇmoving the water slowly.
mĂˇs outstanding of the characterĂfeatures a jamâ€™n or palette Denominaciâ€™n of Origin of Teruel passes through the following step: the curaciâ€™n and maduraciâ€™n of the piece. In this phase is to produce the reactions bioquĂmicas that give the flavor and aroma characterâ€™forecast. In a perĂodo with a lengthâ€™n mĂnima of 14 months for hams, and 9 for the blades, they are exposed to a characterâ€™features climĂˇticas excellent for the aging of the product, characteristic of the dry climate and frĂor of the province. Configures the main differentiator of the hams turolenses. In the natural dries it combines the traditionâ€™n craftsmanship with the mĂ©all control and developmentâ€™n mĂˇs modern. The requirements of the Denominaciâ€™n of Origin the sit&number;an at least 800 metres above sea level.