What does it contain?
This box of gourmet artisan products from Iberian pigs bred in total freedom in their natural habitat, the “dehesa”, includes:
- 2 x Iberian Ham (100g)
From Iberian pigs bred in complete freedom, fed with natural resources produced by the environment and supplementing their diet with natural cereals. Pleasant, sweet and mild flavour, with a good infiltration of fat that makes it a delight for the most exquisite palates.
- 1 x Truffled Salchichón (400g)
Intense truffle aroma, with an intense flavour in the mouth, ideal for the most demanding palates for haute cuisine. With a diameter of about three centimetres and a rough exterior, its main characteristic is its weight and small slice format.
- 1 x Acorn-fed Iberian Chorizo (500g)
Intense red colour, soft to the touch and easy to digest. Perfect balance between paprika, spices and salts which gives them unique taste qualities.
Artisan’s tips
To elevate the experience when tasting the Iberian Ham, Antonio Jesús recommends taking the container out of the fridge and leaving it under the tap for about 25 seconds at a lukewarm temperature (25ºC). Open the package, identify the slice that matches the mark and place it on the plate. Let the dish rest for 3-4 minutes to taste at room temperature. Another way, less quick but just as effective, is to temper the products at room temperature for at least 45 minutes.
The best way to enjoy the traditional dry-cured pork sausage is to cut them into one-centimetre slices on the bias. “Bias” means that they are not cut completely perpendicular to the piece, but diagonally.
To ensure optimum preservation of the product and its organoleptic qualities, the Artisan recommends:
Keep the traditional dry-cured pork sausage in a cool, dry place away from sunlight and heat sources. Once started, in the summer season, it should be kept cold, between 2 – 5ºc, so that the best characteristics of the dry-cured pork sausage are preserved intact. In winter, you can keep it at room temperature, never in a plastic bag.
