Eresma Iberian Ham

Buy Eresma Iberian Ham

The Eresma Iberian ham leg is a high-quality cured ham, produced by the Copese group, one of Spain’s leading ham groups. It is a certified Iberian ham with a white seal, it does not belong to any Certification of Origin.

It has a delicate flavour, with a good balance between fat and lean meat and weighs approximately 7.5 kg. It is naturally cured for at least 24 months.

Iberian ham is one of the star products of Spanish gastronomy, abroad it is very difficult to find high-quality Iberian hams at a good price, for this reason we offer you a wide range of Iberian hams and shoulders, from all the denominations of Spain, all types of certifications and presented in the whole leg, sliced and/or boneless. An offer of hams that will fit what you are looking for.

We also offer free shipping to Europe for orders over 79,99€ or 89,99€.

Characteristics of Eresma Iberian Ham

Cebo Iberian ham weighing about 7.5kg. Produced in Segovia by the company Eresma, part of the Copese group. It is a product that is not packaged; it is presented in a cloth net. The curing process to which the ham has been subjected means that the skin and rind of the leg is its own packaging.

The Iberian ham leg has a stylised shape, a black hoof, and elongated and very thin ankle or shank. It has different shades of brown, from light brown to a darker one. The outer part of the hind leg is mostly covered by the animal’s rind or skin. The curing process has given the skin a rigid consistency, which must be removed with a short, very sharp knife, such as a boning knife.

Sometimes it can present a thin mould in the surface, this is natural, as the ham is cured in a natural way, in the air. This thin layer can be easily removed with a piece of paper and a little bit of oil. It does not affect the ham, not its flavour.

Once the ham has been started, inside you can see a slightly pinkish lean meat, with a streak of fat that has infiltrated the meat, on the side there is an accumulation of bacon. The only thing that needs to be removed is the straw-yellowish bacon, which is located on the outermost part of the ham. The challenge of the white bacon, it will melt slightly during the cutting of the ham.

The slice if ham had to cover the whole width of the ham, a thickness of 1 mm and a length of about 4 cm. In the mouth, the ham has a cured meat flavour, in which the leas consistency merges with the gelatinous fat. A very rich and pleasant flavour that lingers in the mouth.

An Iberian ham with a 50% Iberian breed, crossed with Iberian and Duroc breed pigs. It is a whole leg ham. It is cured for at least 24 months. A perfect balance between lean and bacon.

Ingredients of Eresma Iberian ham

Eresma Iberian ham is made with the following ingredients: Iberian cebo ham, Salt, Sugar, Preservatives (E-252, E-250), Acidity Corrector E-331 (iii), Antioxidant E-301....

gluten free, lactose free.

Weight: 7.5 kg.

Brand: Eresma