Clean ham 36 months cured Made in Zambujal

Description

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:

1. 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.

2. 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.

3. 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.

4. 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.