PALETTE IBERIAN OF ACORN:
Considered products of high Spanish cuisine. The flavor, aroma and presence allow us to discover an endless food possibilities for fine dining.
His preparation is meticulous and complex, keeping the traditional methods of many years of experience.
Once the pork cut up and made the subsequent shaping of hams and paletas, takes place salting.
Important process because it depends on the healing and the final taste.
Following drying takes place, in which it is intended that the pieces are kept for 4-5 months under conditions of constant temperature and humidity.
Finally healing occurs naturally in driers and warehouses where the hams and paletas are at room temperature. It is the longest and delicate process,
because this is where the ham and the paleta begin to sweat, fat infiltrates and get the aromas and flavors that can be seen when fully cured (24 to 30 months).