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REDONDO IGLESIAS Jamon Serrano Whole Boneless Leg-FREE SHIPPING
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REDONDO IGLESIAS Jamon Serrano Whole Boneless Leg-FREE SHIPPING


Packing: approx 12 to 14 lbs
Price Per Unit: $20.95
Price: $279.95
Code: 4040SP

Out Of Stock
Replaced with 4070SP


Out Of Stock



Jamon Serrano by Redondo Iglesias. Just mouth watering. We weight each individual piece for accurate billing. Pieces can go from 18 to 20 lbs approx.


Three generations of master ham specialists have made Redondo Iglesias one of the leading brands in the field of quality hams from Spain. Part of the success of Redondo Iglesias is due to the painstaking care and attention given by the master ham makers throughout the entire production process, from the selection of quality white hog production farms, the breeding of their own hogs at the Finca del Retorno (Badajoz) to the curing process in the silence of their curing houses and cellars in the moujtains of Utiel and Candelario.


The curing process is the real secret behind their quality. This process is carried out in the drying houses at Candelario (Salamanca) and the Sierra de Utiel. Candelario is the birthplace of Iberian ham and sausages, as certified by centuries of tradition. A tradition reflected in the artisan production of the Iberian range. The other drying house is located in the mountains of Utiel, in the heart of La Mancha countryside. The climate and its 800m altitude have a natural influence on the curing process. Cold winters and mild summers take the cool, dry mountain air to the cellars of Rendondo Iglesias.


SHIPPING


During summer time and hotter months, this item is recommended to be shipped 3rd Day Air to ensure freshness. During other cooler months, item may be shipped ground if temperature allows. Shipping method is up to the discretion of GauchoGourmet.


Prosciutto is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Commonly associated with Tuscany and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, Friuli-Venezia Giulia, and San Daniele.


One of the high points of Italian cuisine, Prosciutto di Parma is a world-reknown gourmet favorite. Its traditions began more than 2,000 years ago. The particular climate and environment of Parma are what gave birth to this gustatory delight. Beginning with the choice of livestock, the production of an authentic Prosciutto di Parma requires highly specific seasoning and processing. Aged for 10 to 12 months, the only addition to the pure meat is a limited portion of salt, making this prosciutto an all-natural, nutritious delicacy.


A special consortium regulates the producers and farmers to ensure full compliance with strict standards that respect every step of the valued tradition. The stamp of the consortiumís crown assures you of the authenticity of the product.


PARMACOTTO sliced Prosciutto di Parma is served as an antipasto, marrying well with melon, or is delicious with fresh peas or asparagus. A sumptuous addition to a creamy pasta sauce or a simple Caprese salad, or a distinctive addition to stuffings for other meat, it also takes to any partnership with breads or pizzas. Veal Saltimbocca brings prosciutto together with sage for a perennial Italian favorite.


Salumeria Rosi Parmacotto, founded in 1977, is an internationally recognized producer of a wide range of quality Italian meat products.

SHIPPING


During summer time and hotter months, this item is recommended to be shipped 3rd Day Air to ensure freshness. During other cooler months, item may be shipped ground if temperature allows. Shipping method is up to the discretion of GauchoGourmet.



Total item price currently showing is estimated. Final price of item depends on the actual item weight.




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