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To identify the finest cooked ham, one must know how to read between the lines
Like cured ham, cooked ham has a language of its own. And what it tells us between its white streaks is essential for discovering the quality of the ham. There are four rules that, with a bit of practice, tell you how to recognise traditionally made cooked ham. Take a trial with any LA SELVA cooked ham: discover the differences that make LA SELVA cooked ham an exceptional product.
Each ham has its own personality and characteristics. To appreciate all its qualities, we recommend consumers consider the following cuts.
Un corte manual de unos 3mm es ideal para jamones ahumados de gran fibrosidad, como el jamón ahumado en pata.
Un corte manual de unos 3mm es ideal para jamones ahumados de gran fibrosidad, como el jamón ahumado en pata.
Por su punto de sal, el Jamón Cocido en lata es perfecto para degustar en dados o sticks de unos 10-15 mm de anchura.
Por su punto de sal, se recomienda cortar el jamón cocido sin fosfatos en viruta fina o rebanada de máximo 1 mm de grosor.
Por su punto de sal, se recomienda cortar el jamón cocido sin fosfatos en viruta fina o rebanada de máximo 1 mm de grosor.