Celtic pork ham
Its curing lasts between 24 and 30 months, which results in an unctuous ham of an intense reddish colour with a medium fat infiltration. It has a very special flavour, refined by the chestnut with which the pigs are fed, it is not bitter at all and in the mo...Celtic pork ham
Its curing lasts between 24 and 30 months, which results in an unctuous ham of an intense reddish colour with a medium fat infiltration. It has a very special flavour, refined by the chestnut with which the pigs are fed, it is not bitter at all and in the mouth it is intense and with a prolonged flavour. Seriously, it’s brutal.
It is also rich in healthy fatty acids, they are raised in freedom in the Galician chestnut groves and this results in a meat with great nutritional value in oleic acid and unsaturated fatty acids.
With every bite you will enjoy the quality of an artisan product, in which the pigs are cared for so that they have a natural diet and live in their habitat in peace.
You can simply accompany it with a dry or reserve vermouth with more bitter notes, with a good cheese, freshly baked bread, or simply taste it alone.
Origin: Galicia
Vacuum packed in 100-110g sachets.
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