西班牙小何塞伊比利亚火腿（橡木果）后腿JAMON IBERICO CJ

产品介绍：
cj，伊比利亚贵族
     
在 cj，我们所从事的是我们Zui喜欢也Zui擅长的工作：火腿。
 
100多年前我们就开始在伊比利亚半岛的盖坦（el gaitán）牧场大规模饲养伊比利亚猪，山
区放养时期它们在牧场吃的是橡树果。盖坦牧场位于巴达霍斯省（badajoz）和塞维利亚省
（sevilla）交界处，是西班牙境内Zui优质的农牧区域，拥有理想的生态系统，遍布橡树子
和橡树果。这一区域被认为欧洲保存的生态系统之一。伊比利亚猪和其他牧群以及众多
野生物种（如野兔、野猪或皂鹫）共同生活在这里。只有在宁静的牧场、丰美的牧草和橡树
之间，黑猪才会在山区放牧时拱地觅食。
 
 火腿在吉胡埃洛（guijuelo）的烘干室进行腌制。吉胡埃洛小镇位于贝哈尔（béjar）山脉的
山脚下，历史悠久、拥有自己的传统和智慧。由于夏季气候炎热、冬季寒冷而拥有
的气候条件，使吉胡埃洛成为制作的伊比利亚猪肉产品的地方。纯净的空气和严寒的气
候成就了每一根火腿，随着时间的推移，在静默的山风间，盐分与火腿开始了对话。结果：
美味。
 
在 cj 能明显地感觉到乡村户外生活的印记。我们认识到橡树果和牧草饲养的重要性。完美
的腌制带来奇妙的细节体验，这是原料猪的品种、腌肉、气候和多年传统的完美结合。
 
伊比利亚火腿是一种备受推崇的健康食物，Zui主要的特性之一是富含油酸。这也是橄榄油的
成分之一，有助于降低胆固醇，减少心血管疾病的风险。
 
火腿是地中海美食，富含蛋白质、维他命和矿物质。jamon由猪的后腿制作而成，paleta采
用猪的前腿制成。制作过程是指在自然条件下腌渍、风干和腌制。
   
cj火腿拥有独特的香味和无与伦比的口感。切片色泽均匀，分布着细腻的雪花油脂。
 
introduction:
cj, iberian noble
 
in cj, we work at our favorite and what we are most good at: ham.
 
we raise the black  iberian pig extensively from a century ago in one of the iberian peninsula
pastures, el gaitán, where they are fed acorn during the mountain grazing.  the pasture of el
gaitán in the frontier between badajoz and sevilla, is situated in  the best  spanish geographic
zone to raise, indulge and feed the herd, with the best ecosystem full of acorns.  in this natural
space, considered to be one of the best conserved ecosystems in europe, the black  iberian pigs
live together with other herd as well as numerous wild species, such as deer, boar and imperial
eagle. only in the of the pasture with large areas of juicy herbage and oaks, the black
pigs look for acorns during the mountain grazing.
 
the ham is cured in the drying rooms of guijuelo, a place of history, tradition and wisdom.
guijuelo is a small village at the foot of the béjar mountain range. with its unique climate of
roasting summers and chilly winters, the village became a unique and privileged place for
elaborating the best  iberian products. thus, the pure air and the chill ripen every piece of ham.
and as time goes by, the salt, the ham, the silence and the wind begin to dialogue.  result:
ex taste.  
 
in the short distance in cj, we clearly perceive the unmistakable lines of an outdoor life in the
country. we recognize the impressive reflects made by the feeding of acorns and herbage during
the mountain grazing. we discover the details generated by a perfect curation, which combines
the breed, the salting, the climate and years of tradition.
 
iberian ham is a kind of highly recommended food for a good health because of the exclusive
particularities of the breed. for example, its high level of the oleic acid. also founded in the olive
oil, this component helps to decrease cholesterol, and thus reduces cardiovascular risks.
 
ham forms part of the mediterranean diet and is rich in protein, vitamins and mineral. the jamón
is made of pig’s hind legs, while the paleta, its front legs. during the elaboration process, they’ve
been salted, dried and cured in natural warehouse.
 
the ham of cj possesses a persisting  aroma  and  incomparable  flavor  and bouquet. its cut is
characterized with a uniform color with multiple brilliant veiling of infiltrated fat.

 
使用方式：
将整根带骨火腿置于火腿架上或挂在绳子上，储存在阴凉、干燥、通风良好的地方。要保留
火腿的新鲜度、水分和香味，火腿在切开后需要用保鲜膜或火腿脂肪覆盖于切片处。如果已
暴露在空气中一段时间，需要切除表面干燥、发硬的部分。另一方面，去骨火腿需要存放在
冰箱内，用油纸包裹。真空包装的火腿，一定要去掉原有的塑料外壳。去骨火腿可切成小块，
或用切片机切片。建议在室温下食用。
 
从火腿顶端和侧面开始切除脂肪层，直到露出瘦肉部分。边切片边切除脂肪。如果是伊比利
亚火腿，切片必须小而薄，连带一些大理石纹路的脂肪。切片方向自上而下，不握刀的手置
于刀片后方。如果打算在一两天内食用整根火腿，可将表皮和脂肪完全切除。否则，建议只
切除切片处的表皮和外层脂肪。为了更好地享受火腿的风味和质地，建议使用长片刀按以下
顺序切片：腿的后部；根部；Zui后，胫骨处。
 
靠近骨头的肉很难切片，可切成小块用于做汤和炖菜。火腿骨本身也是极好的调味食材，适
合炖煮，可切成小块后冷冻供以后使用。火腿应在室温下食用，此时火腿具有鲜亮的光泽。
温度过低时，油脂会凝固。火腿切开后，应尽快食用或用保鲜膜包裹，避免长时间暴露于空
气中。此外，每次切片后，应使用油纸或沾有橄榄油的布或者先前切下的皮和油脂覆盖切片
处，保持新鲜。为了更好地保护火腿，可以用清洁抹布覆盖火腿。

usage:
store your whole, bone-in jamón in a cool, dry and ventilated place, either resting in a holder
(jamonero) or hung by the rope. to preserve the freshness, moisture and flavor of your ham as it
is consumed, always cover the sliced area with plastic wrap or a bit of the removed fat layer after
slicing. if the meat has been left exposed to the air for some time, discard the first slice of the
exposed area, as it will be dry and tough. on the other hand, your boneless jamón needs to be
stored in the refrigerator, wrapped in butcher paper.  if it arrives vacuum packed, be sure to
remove the original plastic casing. boneless hams can be divided into pieces, or can be sliced on
an electrical slicer. serve the jamón at room temperature.
 
remove the layer of fat from the top and the sides until the meat is exposed. trim the fat as you
slice. cut small, very thin slices, including some of the marbled fat, if your ham is an ibérico. slice
downwards with your free hand behind the knife. if you plan to consume the entire ham in a day
or two, you can remove the skin and fat completely. if not, it is better only to to remove the skin
and outer fat layer from the area to be sliced that day. to enjoy the flavor and texture of a fine
jamón, slice the ham with a long sharp knife in the following order: first the rump half, then the
rump end and lastly the shank.
 
the meat nearest the bone is difficult to slice well, and can be cut into small chunks for use in
soups and stews. the ham bone itself is also excellent for flavoring broths, soups and stews, and
may be cut and frozen for later use. ham should be consumed at room temperature, when it will
have a lustrous appearance. when too cold, the fat will appear opaque. any ham that is cut
should be consumed immediately, or covered in plastic wrap, to avoid prolonged exposure of the
ham to air. in addition, each time you slice the ham, you should protect the cut area with butcher
paper, a cloth moistened with olive oil, or with a bit of the trimmed skin and fat layer, so that the
cut area remains fresh. to further protect the ham, you may cover it with a clean dish towel.

本产品的品牌是CJ，产品类别是火腿制品，肉类品种是猪肉制品，制作方式是风干，真空包装是是，是否进口是是，有无中文标签是有，原产地是西班牙，售卖方式是包装，保质期是270（天），生产厂家是JOSELITO何塞火腿厂，储藏方法是冷藏，卫生许可证是有，产品标准号是HACCP，商品条形码是8437000183051，特产是是，绿色食品是是，净重（规格）是4000（g）