Spanish Meat Platter 120g Jamon Serrano, Chorizo ​​Pamplona, ​​Salami Salchichon TSG

Spanish Meat Platter 120 gr Original Jamon Serrano, Chorizo ​​Pamplona, ​​Salami Salchichon TSG (Traditional Speciality Guaranteed)

Would you like to experience the rich flavors of Spanish cuisine? Presenting the Spanish Meat Platter! This special product brings the authentic tastes of Spain to your table. Naturally air-dried, these products retain their unique aromas and flavors.

Product Contents:

• Chorizo Pamplona: Air-dried Spanish paprika salami, fine-grained. Its fine-grained structure leaves a unique taste on your palate.
• Salami Salchichon: Air-dried Spanish salami. Prepared using traditional methods, this salami brings the unique flavors of Spain to your table.
• Serrano Ham: Air-dried Spanish raw ham. The original Serrano ham is one of the most valued flavors of Spanish cuisine.

High Quality: Produced with the finest ingredients, these meat platters offer an unforgettable taste in every bite.

Usage Recommendations: The Spanish Meat Platter is perfect for special occasions, paired with beverages, or as a daily snack. Thinly slice for delicious sandwiches or break into pieces for soups, salads, or meat and cheese platters. Add the finishing touches to sautéed vegetables and casseroles with these tasty additions. Enjoy serving your guests the best flavors of Spain.

Jamón Serrano, Spain's most popular ham, is a staple in tapas and traditional regional recipes from all over the country. Naturally cured for over 12 months, it has a deep flavor and firmer texture. No cooking required. Jamón Serrano is produced under natural conditions, free from preservatives, dyes, additives, or any type of accelerators, and is gluten-free.

Origin: Spain

Since antiquity Spaniards have produced dry-cured hams. The first written references date back to the Roman Empire. From the very beginning, production of this type of ham has been uncomplicated (taking what nature provides in order to preserve and enrich pork: nothing more complex than sea salt, the correct environmental conditions and time). The hams were initially covered in sea salt to begin the curing process. After several days, the hams were washed and then hung in curing sheds with sufficient ventilation. There the hams receive the mountain air, whose qualities vary as the seasons change. After about a year this process yielded dry cured Serrano hams that were sufficiently cured for consumption, without any kind of additive or additional handling.

It comes from pigs from the Jamón Serrano, Landrace, Large-Wite and Duroc Jersey breeds. Only parts from castrated males and females are used. Round shape, reddish rind and shiny cut, fat partially oozed into muscle mass, delicate-tasting meat, very low sea salt (between 0-5% guaranteed). The Serrano ham production process includes three phases:

1. Salting: The fresh ham is covered with sea salt, which remains on the ham approximately 20 hours to two days per kilo of ham. In a curing area with a high degree of humidity, the pure salt stabilizes the product at a low temperature.
2. Rest or Post-salting: The hams are rinsed and the salt slowly and progressively diffuses through the meat, gradually equalizing throughout the ham.
3. Dry Curing: The fresh meat is hung in rooms that mimic the change of seasons, from the cold, moist air of winter to the dry heat of summer.  As the fat melts away and chemical changes occur, the simple pork transforms into a beautifully cured ham.

Geographical Indication Jamón Serrano Ham passes the following checks:

• Production in Spain
• Average 12 months air dry cured (minimum 252 days)
• Minimum fat cover of 1 cm.
• Must have a 34% minimum decrease from its fresh weight
• Each piece must pass individual sensory inspection
• It must be produced by firms that pass the quality audits that are periodically performed by the Consortium
• The Consortium authorizes various presentations of the final product which include the whole jamón with the hoof, whole without the hoof, boneless or sliced. If the hams pass all checks, the consortium's seal is marked on the ham with a geographical indication tag and a numbered control tag is affixed. The group monitors final minimum weights (6.3 kg. or 6.1 kg.); the absence of inappropriate aromas or flavors; the proper texture; and the appropriate levels of salt and dryness. Throughout the various processing phases of deboning, slicing and packaging, the consortium ensures that all established standards of hygiene, temperature and humidity conditions are respected.

The return steps are as follows.

1. Go to Account > My Orders.
2. Open the details of the order you want to return.
3. Create a return request and write the reason.
4. Once your request is approved, note the return shipping code shown in the order details.
5. Put the items to be returned in a single package together with the invoice.
6. Hand the package to the carrier with the return shipping code within 7 days. After 7 days you need to get a new return shipping code.

Once the return reaches the seller and is approved, the amount is refunded to your credit card, debit card or via bank transfer, depending on your payment method.