Ham comes from the hind legs of the Iberian pig. It is larger, wider and longer than shoulder ham (front leg of the Iberian pig).
The breeding of selected Iberian pigs and the curing of each individual piece under the best conditions, in addition to the professional selection criteria, guarantee the quality of the product, making it a unique and unparalleled dish, with a perfect taste, aroma, texture and colour.
It is advisable to cut the piece into very thin length-wise slices, from the hoof to the end, over the entire cutting surface.
Ingredients | Acorn-fed 100% Iberian ham, salt, preservative agent and antioxidant. | ||||||||||||||||
allergens | None | ||||||||||||||||
Nutritional value |
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Crafted in walnut-colour lacquered Chilean pine wood, with black iron fixings and chromed steel skewers.
“Fuet”, also known as “espetec”, is a traditional delicatessen in Catalonian cuisine, which is usually served with bread and tomato.
It boasts a firm texture and an intense taste. Deli meat cut from the complete pig loin. The curing process lasts between 2 and 3 months.