Ham Bodega Paladar Selection

Ham Bodega Paladar Selection

100% RETURN GUARANTEE

✅✅ Product of a rigorous selection, and adequate healing that provide the unctuousness and fragrance, worthy of the most demanding palate. Excellent product quality-price.

✅✅ It is the front leg of the white pig and fed with natural feed. Traditional elaboration and healing over 15 months, includes home ham, practical. Valid for hams and shoulders.

✅🇪🇸 Every year, we travel to select and mark the best parts with our warranty seal. This year there have been more than 14,000 between hams and shoulders, which will arrive directly for our customers. They are pieces that will have had a cure of between 24 and 36 months in the case of ham and 18 to 30 months of the shoulder.

✅✅ Excellent quality-price product.
✅✅ Front leg of the white breed pig.
✅✅ Gift Ham Stand Wooden Gondola
✅✅ Origin: Spain 🇪🇸

✅❇️ THE BEST HAMS ONLINE BUY QUALITY HAM AT THE BEST PRICE
In El Paladar we look for good quality products directly from the manufacturer to offer them at the best price. We go to the best HAM wineries to select and mark each ham and shoulder we have, thus achieving the best market quality for our customers. They are pieces that will have had a cure of between 24 and 36 months in the case of ham and 18 to 30 months of the shoulder.

✅➡️ WHY BUY THE HAM IN THE PALATE
If you buy an Iberian ham in El Paladar you can be totally calm thanks to our customer service.

✅ HOW TO KEEP THE HAM AT HOME

It is necessary that the ham is in a dry and cool place with a temperature of about 15ºC with an ambient relative humidity of approximately 75%.

❇️ At the beginning of cutting the piece the first layer of yellow fat is removed, this layer is usually rancid since it has been exposed to the outside for a long time, then thin slices of the white fat of the beginning should be cut and stored for when we finish. With these slices we can cover the cut when finished cutting and then cover it with a film or plastic to prevent oxygen from passing, it can also be covered with a mesh to protect it from insects. It is important that it be kept in a dry place.

❇️ The cutting temperature. To fully enjoy its flavor and aromas we have to cut it between 25º and 28º degrees, since at this temperature the fat of the ham begins to melt.

HAM CONSUMPTION ACCORDING TO ESTIMATED TIME

If you think that the consumption of the ham will be prolonged we recommend that you start cutting it by the most star part (BABILLA) in this way you will be left hoofing down so you will start the ham by the most cured part. If the consumption of the ham will be fast in one or two days we recommend that you start the ham by the MAZA, in this case the hoof will be facing up, you will be cutting through the most tasty and juicy part of the ham.

✅✅ HAM PARTS 🌞 🔪

Depending on the part that cuts the ham you will experience different flavors:

ZA️ MAZA: Of the most exquisite areas of ham thanks to its infiltration of fat in meat, this part is the widest.
➡️ AGAINST: Narrow part with a lot of fat infiltration.
➡️ BABILLA: Narrower and drier area.
➡️ PUNTA: Opposite part of the hoof, it is characterized by the great concentration of aromas and flavor.
J️ JARRETE: Part widely used to make ham tacos, it is very fibrous with a very intense flavor.