Sachets of 50% Iberian Bellota Ham with a knife from Seville cut by the famous Iberian ham cutter Juan Ortiz. Professional ham cutting with more than 20 years of experience in the most VIP cocktails in Seville and Andalusia. Juan Ortiz belongs to the National Association of Ham Cutters and is a benchmark in the world of Iberian ham cutters.
Under the Ibéricos Galocha brand, exclusive batches of acorn-fed ham with great quality and flavor have been selected for Ibericomio.From Iberian pigs raised in freedom in the Dehesa Sevillana, Onubense and Extremeña, fed exclusively on acorns in their fattening season in Montanera.
There are 10 sachets of 100grs each vacuum packed.
(The price does not include the possible decoration)
Specific References
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Juan Ortiz Bernal has been a professional Iberian ham cutter in Seville for more than 20 years. For two decades Juan Ortiz has selected the best pieces of ham and shoulder for knife cutting in the most important events in Seville and province. This master cutter has made the leap to production and for a few months has been marketing his own brand of Iberian hams and shoulders cut by knife or machine; Iberian GALOCHA with the best pieces of ham and Iberian shoulder always cut by this professional cutter of Iberian Ham from Seville.
The Galocha al Corte brand has its origins in 2010 when the Ortiz - Galocha family with long experience in the world of Iberian ham cutting take a step further. It begins to select Iberian pieces for professional slicing and packaging. In just 10 years, Galocha al Corte is a benchmark in the slicing and packaging of Iberian ham in Seville.
50% Iberian Acorn-Fed Ham from Seville, cut by the famous Iberian ham cutter Juan Ortiz, a member of the National Association of Ham Cutters. Produced under the Ibéricos Galocha brand, these exclusive batches come from Iberian pigs reared in freedom in Dehesas de Sevilla, Huelvanse and Extremadura, and fed on acorns during their fattening in Montanera. They are presented in 10 sachets of 100 grams each, vacuum-packed.
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