€38,00
Hand sliced ham from pig 50% Iberian breed
Vacuum pack of 100 g
Remove the package from the fridge and open it at least an hour before consumption to allow the product to oxygenate
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This value refers to the total of products purchased in a single order from Garrudo
Patanegra ham is an incomparable taste-olfactory experience that you can hardly forget, its meat is intense red and has pinkish white fat infiltrations that give it an intense, extremely deep and long flavor.
It is obtained from 100% Iberian pigs reared in freedom in the nature reserves of the south-western region of Spain, with a vegatal diet based mainly on acorns. The result is a meat with extraordinary nutritional properties, rich in B vitamins, vitamin E and minerals such as calcium, phosphorus, magnesium, potassium, iron, sodium, as well as unsaturated fats, the so-called "good" cholesterol. It also has a much higher concentration of essential amino acids per gram of protein than meat from other breeds. Finally, thanks to the proteolysis process that occurs during maturation, the digestibility index reaches levels that oscillate between 85% and 100%.
The aging, which goes from 24 to 30 months, guarantees an elegant, refined and at the same time intense and persistent aroma.
| Format | Hand sliced ham in 100g vacuum pack |
|---|---|
| Preparation time | |
| Average nutritional values per 100 g | Energy 375 kcal |
| Method of conservation | Store at a temperature of 10-18 ° C |
| Tasting tips | Serve at 21-23 ° C, do not pile the slices on the plate to prevent the #039; from sticking the #039; on top of each other |
| Recommended combinations | Excellent with bread, tomato and olive oil; we recommend the combination with the following wines: prosecco, sparkling wine, champagne, light and young wines, red reserve and crianza wines, sweet wines with strong fruity and floral notes are not recommended. |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
| Country | Spain |
Qual è il prosciutto crudo più famoso e buono al mondo?
Noi in Italia abbiamo dei fantastici e rinomati prosciutti, ma se parliamo del "Prosciutto" per eccellenza, dobbiamo ahimè mettere da parte i campanilismi e rivolgere lo sguardo al cuore della penisola iberica e precisamente alla catena montuosa Sierra de Gredos y Bejar tra le province di Avila e Salamanca. In questa zona della Spagna centro-occidentale la produzione di prosciutto di Patanegra risale ben al XVI secolo e oggi come allora i suini pascolano liberi nella "deseha", un bosco di lecci e querce, dove si nutrono di ghiande (bellotas), pascolo ed erbe aromatiche. La loro alimentazione naturale, il grasso nei muscoli per il continuo movimento e la purezza di questa razza di origine selvaggia e mediterranea rendono i prosciutti Patanegra unici per sapore, profumo e consistenza.
Noi siamo andati a scovare ad Avila la migliore azienda produttrice di prosciutti, la Garrudo Benito S.L., un'azienda familiare pluripremiata che da generazioni si dedica alla lavorazione di carni suine sia Iberico (Patanegra) che Serrano, seguendo un rigidissimo protocollo di garanzia di
qualità. Nel 2016 il loro Patanegra è stato proclamato "el mejor jamón iberico de bellota".
