At Ibericos Valdelacasa we have three generations dedicated to the care and knowledge of the ham culture. Our animals are raised in our farm El Cerrado de El Chamorrito with a diet rich in Alto Oleico, thanks to this we achieve a flavor and quality very close to acorn-fed pigs. Valdelacasa Iberian hams and shoulders reach the perfect curing in the drying room located in El Repilado, a town next to Jabugo (Huelva, Spain).
Try them and enjoy the divine flavor of our products.
In our online store you can find our divine cured hams and shoulders hams, whole or sliced.
The elaboration of Ibéricos Valdelacasa involves 5 different processes. The ham is made only with the hind legs of the pigs, in the cutting, they are peeled and cleaned to start the curing process.
1. The salting
2. The washing
3. The outline
4. The drying
5. The curing
How do conserve the sliced ham?
For an optimum conservation of the ham and the organoleptic characteristics we have to keep it in a fresh and dry place. We have to avoid places where there is direct light. The optimum temperature is between 10 and 15 degrees, and far from objects which emit heat.
The ham does not be wrapped, we have to let it breathe and sweat. The best option is to put bacon of the same on top of the cut side, thus we avoid the ham to be in contact with the air and to be rusted. Also you might put a cotton cloth on the ham when it is not being cut.
It’s advised to start the ham during the first two months after the purchase and to consume it in one month preferably. Is important to cut only what you consume at that moment because it has better flavour if it is freshly cut. Whereas you don’t consume it all, you can wrap the slices with kitchen paper and keep them into the fridge, remember to take them out about 30 minutes to reach the adequate temperature before you consume them.