Jamon Sánchez Romero Carvajal 5J

Acorn-fed Iberian Ham 100% Iberian breed,
Extra maturing for more than 40 months.

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Jamon Sánchez Romero Carvajal 5J

Sánchez Romero Carvajal 5J Ham is 100% free-range Iberian pork. The Dehesas of the Southwest of the Peninsula ensure the best nutrition, based on acorns, for a unique breed preserved since 1879. During the Montanera period, the main oleic acids of the acorns infiltrate the meat of this pure and unique species, native to our peninsula, transferring to the ham some exquisite aromas and flavours, giving rise to a unique quality piece, a real treasure of our heritage.

In the mouth you can detect a taste of acorn, toasted hazelnuts, wet wood and wild flowers. Some rashers from the tip feature a flavour that takes on a sweeter and fattier note. The persistence in the mouth is very long. The fifth flavour, the umami, is present and makes the taste buds water.

CURE

Sánchez Romero Carvajal 5J ham is cured naturally for more than 40 months.

PREPARATION

You must know how to cut and maintain the Sánchez Romero Carvajal 5J ham in perfect condition.

CONSUMPTION

For a better enjoyment of the organoleptic properties of Sánchez Romero Carvajal 5J Ham, it is advisable to consume it at room temperature.

Additional Information
Weight N/A
From

Jabugo. Huelva (Spain)

Type

100% Iberian Acorn-fed Iberian Ham

Cure

More than 40 months

Allergens

Gluten Free, Lactose Free

CONTENT

Whole piecea
1 Jamón Sánchez Romero Carvajal Cinco Jotas 5J of 7,5 kg with more than 40 months of extra curing of the 2018 vintage.

Hand-cut whole piece
35 packets of 80 g each of Sánchez Romero Carvajal 5J ham, hand-cut with knife and vacuum-packed (2,400 kg/approx.).

Hand-cut 200 g.
Ham sliced by hand by our "master slicers" and vacuum-packed in individual packs of 200 g. Select the quantity you want to cut and we will send it home.

Hand-cut 80 g.
Ham sliced by hand by our "master slicers" and vacuum packed in individual packs of 80 g. Select the quantity you want to cut and we will send it home.

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