|
IBERIAN HAM MONSALUD
Monsalud Iberian Ham (also
improperly called "Pata Negra") takes a role prépodérant in Spanish
cuisine. It is obtained from Iberian pigs.
Geography - "Dehesas"
Iberian pigs are raised in the Dehesa ecosystem that
occupies the central western Spain (Salamanca, Extremadura region of
Andalusia and North). This natural area is typically Mediterranean,
consisting mainly of VOT pastures and oak and cork oak.
Occurs when the montanera (acorn) from October to
January, pigs feed almost exclusively on acorns (from 600 to 800 kg/animal)
hams will be the refined at a minimum 24 months and optimally 48 months.
Controlled Appellation - - " Dehesa de
Extremadura PDO "
Jamón Ibérico AOC (jamón ibérico denominación de origen)
is to hams from iberian pigs. These are the breeds with the black
claven-hoofed black called unofficially para negra, "black leg" as Monsalud.
What distinguishes the hams Monsalud the rest is
appellation of origin of Iberian Bellota ham recognized by most
professionals is " Dehesa de Extremadura" in the measures specification
imposes more controls on the unannounced field veterinarians from AOC
for this check with the breeders a diet actually primarly on bellotas "acorns".
JAMONES MONSALUD: (www.monsalud.es) es
una empresa consagrada a la fabricación y comercialización de productos
de cerdo pura raza 100% ibérica: Jamones Paletas y Lomos 100% ibéricos
de bellota. Monsalud es Máxima Calidad. Desde los años 90s, venimos
trabajando en el sector de los productos Gourmet, y todo ello, de la
mano de un grupo de socios (Miguel Bosé, Manolo Sanchís, Pato Clavet...)
que priman, por encima de todo, la máxima calidad del producto. Todos
nuestros productos están certificados por la DENOMINACIÓN DE ORIGEN
DEHESA DE EXTREMADURA y por la Norma de Calidad del Ibérico.
|
