The traceability of jamón is informed to client with the lot-batch numeration of the producer provided with the box.
Sliced by the best professional hand and machine with perfect results. The key element is that the slices have the correct thickness and can be quickly & easily separated from the blister and each other.
No wastage when slicing the Jamón, perfect thickness, just the right amount of fat.
Vacuum packaging preserves all the properties of the Jamón as if it had just been sliced.
Your employees don't waste time cutting the Jamón with knife or machine.
Very quick to serve as warm water brings the Jamón to the right temperature for consumption (rinse the blister 15 to 30 seconds with warm water).
There is NO PRODUCT LOSS. It lasts 3 to 4 months in perfect consumption conditions (refrigerated 2°C - 7°C). Always avoid light exposure during storage and sudden changes in temperature. Store in the box in which it is shipped.
Shipped by the most reputable transport services (FedEx & UPS) under optimum conditions.
Optimum preservation. The whole Jamón leg once opened dries out very quickly, so there is plenty of product wastage if not sliced in full in a couple of days/weeks.
Easy storage, saves a lot of space, you can put the box in the fridge, stacked, no need to keep a Jamón hanging in your Bar.
