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SPANISH HAM, the best iberian hams

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WHOLESALE THE BEST SPANISH HAMS OF THE WORLD MANUFACTURERS, PRODUCERS, FACTORIES.

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Wholesale Spanish Ham, buy the best hams from Spain

In Spanish Ham we are specialized in the export of iberian ham internationally with online sales service to the countries of the European Union.

Our goal is to offer iberian products consumers the best iberian hams, iberian palettes and iberian sausages so they can taste them and appreciate this exquisite delicacy that is increasingly widespread among gourmet lovers from all over the world.

In addition, our high knowledge of the sector enables a correct advice to our customers, both individuals and distributors, importers or supermarket chains, who wish to have among their products a high quality Spanish ham at the best price on the market.

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Export Spanish Ham

We export ham to all countries of the European Union and other international countries.

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Import Spanish Ham

Imports best Spanish Iberian ham acorn. Spanish ham with a spectacular texture, aroma and flavor.

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Buy Spanish Ham online

Buy Spanish ham in our online store. Only we ship to countries of the European Union. Other countries consult.

Spanish Iberian products

In Spanish Ham, Iberian ham is our star product, but we commercialize another series of high quality iberian products such as iberian palettes, iberian loins, iberian sausage or iberian chorizo, which are of great interest for all types of restaurants Gourmet or high standing events.

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Iberian hams come from of the hind legs of iberian pigs, with at least 50% of the iberian breed.

These iberian pigs, in order to get their hams to obtain the best organoleptic properties, should be fed freely with acorns, natural grasses and aromatic herbs in large pastures where they have enough acorn to feed during the montanera and do daily exercise that provides to their hams the streaked fat so characteristic of Spanish Iberian hams.

Once pregnant, a gestation period of 6 months begins, after which it will result in a herd of between 4 and 8 pigs who will be breastfed for 1 month by their mother.

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Iberian spanish palettes come from of the front legs of the iberian pigs, with at least 50% of the iberian breed.

These iberian pigs, in order to get their palettes to obtain the best organoleptic properties, should be fed in freedom based on acorns, natural grasses and aromatic herbs in large meadows where they have enough acorn to feed during the montanera and do daily exercise that provides To their palletes the greasy grease so characteristic of the spanish iberian shoulders.

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The iberian spanish loins come from of the hind legs of iberian pigs with at least 50% of the iberian breed.

These iberian loins from one of the noblest and highest quality parts of the pig have an exquisite taste and smell, as well as an excellent veining of very tasty fat infiltrations.

These pieces of spine are seasoned with salt, lemon, paprika, oregano and a pinch of olive oil, remaining in this marinade for 48 hours approx. Before being stuffed. They are stuffed whole without chopping and free of external fat.

The best iberian loins are cured within a calf intestine of a caliber between 5 and 8 centimeters in diameter and 50 to 70 centimeters. Long.

The healing time of iberian loins varies from 2 to 3 months depending on the diameter of the cane.

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Iberian spanish salchichón comes from premium meat from pigs from the Iberian Peninsula: Spain and Portugal, with at least 50% of the iberian breed.

These iberian sausages are made from lean prime meat minced and seasoned with salt and spices such as pepper, nutmeg, coriander, oregano, etc. According to the manufacturer. This mixture is allowed to macerate for 24 hours before being stuffed into cow or pig casings of 50 to 70 cm and proceed to curing in the dryer.

The healing time of iberian spanish sausages ranges from 2 to 3 months.

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Iberian spanish chorizo come from lean meat from porks of Iberian Peninsula, Spain and Portugal, with at least 50% of the iberian breed.

These iberian sausages are made from such lean and fat meat from the same carefully selected pig. These two pieces are chopped independently for later mixing and kneading together with the condiments: salt, garlic, parsley and paprika. The paprika can not be lacking in the iberian sausages, being able to be sweet or spicy, according to the manufacturer, although usually they are carried out parties with more and less spicy.

The mixture is allowed to macerate for 24 hours to be subsequently embedded mainly in pork casings and allowed to cure in the dryers between 3 and 5 months.

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