Iberian Bellota Lomito in case (Cabecero)

Characteristics

QUALITY IS THE FIRST THING. For the full satisfaction of our customers, at Don Ibérico we subject all our products to the most rigorous and recognized quality controls:

Complete product traceability. Each of our hams and shoulders are individually identified with barcodes to guarantee, in detail, the entire production process. In addition, all our sausages are controlled by batches assigned to each slaughter so that the technical quality control services exhaustively and continuously supervise the extensive production process of the different Iberian products. At Don Ibérico, we subject all our products to the most rigorous and recognized quality controls.

Artisan elaboration and Technological Innovation. Today, as in the past, Iberian pig products are made according to traditional methods, but the incorporation of new industrial processes and the most modern laboratory techniques have allowed us to raise health controls and final quality to optimal levels.

Iberian ham is a delicate product that should be taken care of so that it remains in optimal conditions.

• The ham should be stored tightly covered in a cool, dark place that is not excessively cold.
• It is advisable not to cut more quantity than what is going to be
• At the end of a cutting session, protect the area with some of the thicker pieces of bacon and rind, removed at the beginning, so that the surface fat always remains fresh. Additionally, you can also wrap the ham with waxed paper or transparent film.
• For better protection, it is also recommended to cover the ham with a kitchen towel.