Description

Limpiamos y pulimos las babillas, prensamos ligeramente manteniendo la forma original de la pieza y las envasamos en mitades al vacío para una mejor conservación y mayor vida útil. De esta manera se obtiene un formato sin desperdicio alguno al corte.

El peso final de esta media pieza pulida está en torno a los 2Kg.

After selecting and put the best pieces of beef leg, we started a process traditionally soft in salted stack, where each piece is given the right time of salting appropriate to their size and fat formation.  After the salting process, the pieces are cleaned to take out the surface salt and go through the settlement, in order to get the salt into and take out the water of the surface Then we keep going to the drying process, and finally the smoking process by using oak or holm oak wood. After this, the next stage takes place in a natural environment, where the pieces maturate and where we get step by step the characteristic aroma and flavour.

This entire process should last long enough to ensure optimal curing and flavour of each piece in terms of its size and conformation fat.