We are still in the beginning phase of our ham project because of the lengthy time it takes to brine hams. Our hams brine for a minimum of 7 days in a salt / sugar brine. This also requires much refrigerator space so until we are fully equipped, we only offer our hams by phone or email orders through our Facebook page or website. We charge by the kilo. The 1/4 size ham is typically between 2-3 kilos. The 1/2 size is typically between 4-6 kilos and a whole ham can be upwards of 15 kilos. After we inject and brine the ham for 1 week, we smoke it at a low temperature for several hours with coffee firewood from the caf├ętal that we live on in San Isidro de Grecia. We currently offer a glaze of toasted mustard seed and pineapple glaze, but if you want us to try a new flavor glaze, we are open to suggestions.
PLEASE NOTE, OUR SAUSAGE CAN ONLY BE DELIVERED WITHIN THE CENTRAL VALLEY AREA AND UPON CONFIRMATION. We do not have distribution for this product and it needs to be refrigerated.

From $12.00
On Sale

Add to Cart

Currently our brine contains pink salt, also know as curing salt. If you would like us to use a nitrate free cure, please request in the comments. We will use a salt and sugar brine with beet juice to give the meat a pink color often lost without the use of pink salts. Also, the expiration date will be less than 1 week without the use of pink salts.

No comments:

Post a Comment