Today we have salted the game last ham this season 2009/2010. They
sealed in their backs Map No. 218 and the entrance to the salting week, SEM 22/10.
are precious and semi-fat acids, with a high proportion of infiltration, are very well trimmed and temperature and pH within the prescribed limits.
The morning passed as normal, are in the salt, resting with its ideal temperature, now just have to wait until Christmas 2011 for planting at the table with the name of Abuxarra Gran Reserva.
This has been a very special season, marked by economic uncertainty but there is no turning back.
is much more than now expected to be cured hams.
Where will we be at Christmas 2011? Salted hams we now fill the tables of many of you read us today and one thing is happening to me .... Would you like to sponsor a ham?
I propose the following: All who wish may send an email to apadrinaunjamon@gmail.com requesting sponsorship of a ham.
On Thursday 10 June will salt the hams with the characteristics of fat, weight and infiltrated best to become a Gran Reserva in December 2011.
I will go to salt lick with my video camera and pictures and I'll put a tag with an identification number that indicates the "godfather" or "sponsor" you want to track.
In each move of the game videotape again and we will draw you photos to their godchildren, so that when Christmas 2011 comes you will know first hand the ham and complete traceability. We will
up all the information online at Facebook, Twitter , Picassa , Youtube or where you wish, to taste the sponsor would you like to sponsor a ham?
We have until June 9th to solicit sponsorship, write an email to apadrinaunjamon@gmail.com and was hooked to the Jamon 2.0
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