Premium 120-day aged yak jamon (50 g slices)

Jamon is a classic delicacy and gastronomic masterpiece of Spanish cuisine. It is considered one of the most popular delicacies in the world. For jamon, only the hind legs of the animal are used. Yak jamon is a new interpretation of the legendary dish. The path of jamon from a fresh leg to a dry-cured delicacy includes several stages: salting, washing, equalizing salinity, drying and ripening. Excess fat is trimmed from the ham and the pork leg is covered with salt, which simultaneously serves as a preservative and dehydrant. That is, it draws moisture from the meat and also prevents the development of unwanted processes in the meat. The ham is then rinsed of salt, given its final shape and hung in a chamber with stable humidity and temperature, which is carefully controlled. The next step is to place the future jamon in special boxes or cellars for ripening. This process takes 4 months. During this time, the ham acquires a specific taste and aroma. The aroma that the jamon exudes determines its readiness. Afterwards it is fixed in the jamoner and cut with a special knife into thin, almost transparent pieces. In order for the aroma of the delicacy and its taste to appear most vividly, it is laid out in one layer on a serving plate, which should be slightly warm. Yaks are distinguished by the presence of a large amount of muscle tissue, which makes their meat meatier and denser. Yak meat is rich in protein and nutrients, such as iron and B vitamins. Since whole ham is an expensive delicacy, we invite you to try a ready-made cut of classic 4-month-aged ham weighing 50 g. This is a unique opportunity for everyone to enjoy the great taste of ham without extra costs. After all, 50 grams of slices are available to everyone! Give yourself a chance to experience all the sophistication and richness of the taste of jamon in a convenient and affordable cutting format. Yak jamon will provide an extraordinary gastronomic experience for gourmets. You won't find such a delicacy anywhere else!