Clean ham 36 months cured Made in Zambujal
Clean ham 36 months cured Made in Zambujal
Clean ham with 36 months of curing, made in Zambujal, refers to a type of Portuguese cured ham, which has undergone a long curing process of 36 months, resulting in a high quality product. This ham is produced in the town of Zambujal, Alcoutim, in the Algarve.
Here are some characteristics and information about this type of ham:
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Curing Process: The 36-month curing period is quite extensive, indicating significant care and time devoted to developing the ham's flavors and textures. The long curing allows for complete maturation, resulting in a more intense flavor and firmer texture.
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Artisanal Production: Hams cured in this way usually follow traditional, artisanal methods. This includes careful selection of pigs, specific feed (often acorn-based, especially in Iberian hams), and salting and drying techniques that may have been passed down from generation to generation.
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Zambujal Region: Refers to a location that can be known for its ideal conditions for ham production. Factors such as climate, altitude and traditional production methods contribute to the quality of the ham.
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Flavor and Quality: Hams cured for 36 months are prized for their deep, complex flavor, with notes of nuts, umami, and a good dose of balanced saltiness. The texture tends to be firm, but with the fat melting in the mouth, providing a rich sensory experience.
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