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The Faustino Prieto Reserva Ham is made from free-range pigs. It comes from Iberian pigs fed on natural feeds with their own formula, grass and acorns.
Prepared in the traditional way, it will provide a fine and persistent taste to the palate.
And as always, with the Faustino Prieto Guarantee Brand.
Ham sold in pieces of 7.250kg
To keep it open once it's open, we defend the traditional way. Cut a thin slice of bacon from the same ham and cover the part you have opened with it. Normally, it is recommended to put a cotton cloth, however, we always prefer to put a layer of film on top of it, always trying to keep it in a dry and fresh place (optimum temperature between 15º and 18º).
Uses and cutting
If you are going to open it at home, you will open it with the hoof up or down depending on the amount of ham you are going to consume. Our recommendation is that you open the leg of the ham or shoulder with the hoof facing down because it is the most cured part and should be eaten first. However, if you are going to be quite a few people or are going to offer ham or shoulder at an event, start slicing with the hoof facing down because the cut has more presence.
To cut it, use a support that holds the leg of the ham firmly in place and start cutting it with a long, flexible, sharp knife. Make sure that the hand against the knife is always above the other and make slow movements without applying too much force, allowing the knife to slide. The slices should be thin, of medium size and with intramuscular fat.