|
JAMONES
RUTE
|
|
|
|
The actual facilities were built in 1986 and they were accredited for the communities market as inlay factory, depiece room and ham's dryer, in 1995. To take
care of the maximum tradition, using the most innovating equipment
allows offering the consumer and excellent final product. All our
products are processed according to the artisan traditions of the
Cordovan's Subbetica. |
|
Extra Iberian "Salchichón" - Extra Iberian "Chorizo" Processed with Iberian pig's meat, of homogenous slit, smooth and well joined, with clear differentiation between fragments of meat and salt pork. Smell and traditional tasting obtained through its natural curing process. Product processed according to the artisan tradition of the Cordovan's Subbetica. Extra "Salchichón" Processed with pig meat, of homogenous slit, smooth and well joined, with clear differentiation between fragments of meat and salt pork. Smell and traditional tasting obtained through its natural curing and seasoning process. Extra "Chorizo" Processed with pig meat, of homogenous slit, smooth and well joined, with clear differentiation between fragments of meat and salt pork. Smell and traditional tasting obtained through its natural curing and seasoning process.
Paletilla
serrana is a kind of ham from the pig's leg, rounded slit, cured
during 6 months, processed from females or castrated males, traditional
bouquet, uniform flavour slit and intense tasting. Weight: 3-4 Kg.,
4-5 Kg. or 5-6 Kg. approx. "Serrano 16" Ham Serrano
Ham of the pig's leg, slit in V, cured during 16 months, processed
from females or castrated males, traditional bouquet, uniform flavour
slit and intense tasting. Weight: 6,5-8 Kg. approx. "Serrano 13" Ham Serrano
Ham of the pig's leg, slit in V, cured during 13 months, processed
from females or castrated males, traditional bouquet, uniform flavour
slit and intense tasting. Weight: 5-6 Kg. 6-7 Kg. 7-8 Kg. approx. |
|
|
Factory:
C/ Loja, 15 |
|