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Would cut you the jamón?

Would you like to enjoy a unique experience? Emiliano Garcia offers you the opportunity to taste a real ham 'Pata Negra' cutted with a knife by our great master cutter Juan José Herrero. Anywhere in Europe, for all kinds of events, celebrations, private parties, etc..

Treat your guests with this unique and wonderful art. Ask for a budget without obligation.

partes

Tips

1. Place the ham. The ham should be placed at a height, and in a position in which the court can be done comfortably without forcing any movement or posture. If you use the entire ham in a short time (1 or 2 days), begin to cut through the main area, also called mace. Begin by mounting the ham with the hoof up. If you are going to consume it slowly (over 2 days), it is preferable to start cutting through the area of ​​the stifle or contramaza to avoid this area may get too dry. In this case, place the ham so that the hoof is facing down.

2. Peel the ham. Before starting to cut the ham in a zone, you need to peel it, that is, remove the skin and outer fat covering in that area, until the meat appears.

The outside of the ham may contains molds and exudates because of a natural drying and ripening process, which should be removed from around the cutting area to prevent rancid flavors. If the ham is going to be consumed in 1 day, you can peel the whole, if not, it's better to peel just the part you are going to consume each time.

3. Sliced. Cut the ham into thin slices (almost transparent), with the width of the piece but not too long (6 or 7 cm). As you proceed with the cut, should remove the skin and outer fat edge. The cuts have always to be done parallel to each other and away from the hoof, always leaving a flat surface, without ridges.

When you cut the main area, more juicy and infiltrated, it is advisable to combine the slices in that area with another ones from the hip and the elbow. Getting the hip bone, you have to cut around the bone in ordet to get clean slices in this area. When there is no meat in the main area we must flip the ham so that the hoof down.

Foodstuffs

Jamones

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bellota

Iberian Bellota Jamón (Special Reserve), 42 months of healing. Price:€ / kg Boneless: € / kg The whole hams (of three grades) weighing between 7 and 9 kilos. The boneless, 4 to 5 kilos.

bellota2

 

Iberian Bellota, 36 months of healing. Price:€ / kg Boneless: € / kg

jamon

 

 

Iberian Recebo, 26 months of healing. Price: € / kg Boneless: € / kg

bellota2

Iberian Jamón Boneless. The prices change depend on the kind of jamón, ranging from €/kg. of the Special Reserve to €/Kg. of the Iberian jamón of 'recebo'.

Products showroom

Special Reserve

jamon

 

 

Iberian Bellota

jamon

 

 

Iberian Recebo

jamon

 

 

Paletas

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paleta bellotaIberian Bellota Paleta (Special Reserve), 30 months of healing. Price: € / kg Boneless: € / kg The full pallet (of three grades) ranging from 4 to 5 kilos. The boneless, from 2.5 to 3.5 kilos.

 

paletilla

 

Iberian Bellota Paleta, 26 months of healing. Price: € / kg Boneless: € / kg

 

 

paleta cebo

 

Iberian Recebo Paleta, 20 months of healing. Price: € / kg Boneless: € / kg

bellota2

Iberian Paleta Boneless. The prices change depend on the kind of jamón, ranging from €/kg. of the Special Reserve to €/Kg. of the Iberian jamón of 'recebo'.

Products showroom

Special Reserve

jamon

 

 

Paleta de Bellota

jamon

 

 

Paleta de Recebo

jamon

 

 

Sausages

lomo

Lomo Iberico, 7 months of healing. Price:€ / kg The pieces weigh 1 to 1.5 kilos.

salchichon

Iberico sausage, 5 months of healing. Price: € / kg The pieces weigh 1 to 1.5 kilos.

chorizo

Chorizo ​​Iberico, 5 months of healing. Price: € / kg The pieces weigh 1 to 1.5 kilos.

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Jamones y embutidos ibéricos Emiliano García C/ Ermita, 20 Cespedosa de Tormes 37750

Salamanca (España) Teléfonos: 923 152614 / 685 031517 © Paco Sanchez 2012