You cannot place a new order from your country. EE.UU.
Each ham asks for its time. According to its infiltration of fat, its maturity, its size, its pH, its shape ... each one reaches its point of perfection at a different moment.
That is why day after day, we tirelessly examine our hams.
Every day our master ham artisans check, review, palpate and “cala” dozens of pieces. A meticulous and unique process.
A process that looks for the perfect moment of each ham.
The process begins with an initial salt coverage. Subsequently, it goes through a long phase of drying and maturation in which, to avoid an excessive trace of time, lard is applied manually. Finally, it passes to the aging period, where each ham is regularly reviewed individually and pampered until it reaches its optimal texture.
At Monte Nevado each ham has its own history of aging and care. Its aroma and flavor are achieved thanks to an individualized slow, long and natural curing process.
That is why there are no anonymous hams: our master ham artisans perceive, in each case, whether a ham is ready and deserves to carry our label.
That is why each Monte Nevado ham has its own ID, its unique code that allows you to know its individual journey in search of perfection.
With the unique code, you can find out the details of the history of your ham. Look for it in the back of the label of your Monte Nevado ham.
Su jamón ha sido preparado, clasificado, curado y seleccionado de forma individual.
Aquí están todos los detalles de esta historia única
17 feb 2010
Aplicación selectiva de manteca
Cobertura selectiva de manteca y aceitado
Tras las primeras semanas, el jamón recibe una aplicación de manteca para protegerlo, ralentizar la curación y evitar notas de sabor indeseadas. Se repasa varias veces según cada caso.
Cada jamón se revisa de forma manual, palpando su consistencia y su textura, y se clasifica en consecuencia.
Durante el tiempo que permanece en nuestras bodegas, se realizan re-clasificaciones manuales hasta determinar el momento perfecto de curación. el calado final sirve para confirmar que está listo para salir.
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