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Cebo Ham 50% Iberian Martín Matas. Ledrada - Salamanca

Information about Cebo Ham 50% Iberian Martín Matas. Ledrada - Salamanca

The 50% Iberian bait ham MARTÍN MATAS, from the Ledrada dryers in Salamanca and following the tradition of four generations producing Iberian ham, we present a special Iberian ham. The Martín Matas family makes all its hams with pigs from the farms it raises in different parts of the peninsula.

Bait ham with a minimum artisanal cure of 24 months in a natural cellar.

(The price does not include the possible decoration)
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€138.30

FREE SHIPPING IN PENINSULA * + DELIVERY 2/4 DAYS

Weight
  • 7-7,5kg
  • 7,5-8kg
  • 8-8,5kg
  • 8,5-9kg
  • 9-9,5kg
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Product Details
JIC_50%_MM

TECHNICAL DATA SHEET Cebo Ham 50% Iberian Martín Matas. Ledrada - Salamanca

Weight
7-7,5kg
Color Seal R.D 4/2014
White
Category
Iberian bait
Racial purity
50% Iberian
Feed
Self-manufactured feed
Handling
Raised in selected farms of Cespedosa de Tormes, Ledrada and the Sierra de Béjar
Minimal Healing
24 months min
Appellation of origin
Jamón Ibérico non-PDO
Prepared in
Salamanca
Place of breeding
Salamanca
Delivery in
2/3 days
Allergen Information
Gluten and lactose free
Ingredients
Iberian pork ham, salt, sugar, dextrose, preservatives E-252 and E-250 and antioxidant E-301
Health Registration
Jamones ibéricos Martín-Matas. Spain 10.003058/SA

Specific References

MPN
JIC_50_MM

Product Sheet Notice

From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.

Meet the producer

The history of Martín Matas was born in the early twentieth century when Justo Martín and Cecilio Matas in Guijuelo and Ledrada respectively began their journey in the Iberian pig sector.

At present, in jamones ibéricos martín-matas Justo and Alberto, great-grandchildren of the founders, continue with the breeding of Iberian pigs and the artisanal production of authentic Iberian ham.

IBERIAN PIG FROM OWN LIVESTOCK

90% of the products marketed by the firm Ibéricos Martín Matas come from animals from their own livestock. Raised and fed by the Martín Matas family itself. This total control of the elaboration process guarantees not only the traceability of the product, but also the homogeneity of some hams.

100% Iberian breeding mothers are the result of careful genetic selection after many years of experience. The boars are raised in the own pastures or for rent that the family has in Extremadura and Salamanca. In towns of the Sierra de Francia such as Sotoserrano and other municipalities of Salamanca.

A differentiating feature of Martín Matas Iberian ham is the integrated production that respects animal welfare.

MORPHOLOGY AND CURING OF MARTÍN-MATAS IBERIAN HAM

The morphology of each piece of Martín Matas Iberian ham is easy to distinguish. These are stylized legs in which the physical exercise of the animal provides a firm musculature.

The curing in a natural cellar is carried out in the own dryers of Ledrada and Guijuelo, localities recognized internationally for their fame as great producers of Iberian ham.

The quality and seriousness of Jamón Martín Matas is endorsed with the recognition and adhesion to the Regulatory Council of the PDO Guijuelo. Tasting an Iberian ham Guijuelo by Martín Matas is to enjoy a unique flavor. Martín Matas Iberian ham is the result of 100 years of selecting the Iberian racial purity of its own animals and the continuous improvement in the salting and drying processes of Martín Matas Iberian ham and shoulder.

All the heritage, know-how and original flavor of a PDO Guijuelo ham can be obtained with the Iberian ham of Guijuelo Martín Matas.

Description

The 50% Cebo Ham Ibérico MARTÍN MATAS comes from pigs raised in the Dehesa Salamanca and is made in the drying sheds of Ledrada. The Martín Matas family has a four-generation tradition in the production of jamón ibérico. This ham goes through an artisanal curing process of at least 24 months in natural cellars.

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