jamonprive
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Don’t worry about the mould on your ham, this is completely normal. Mould in no way affects the quality of the meat; instead it is actually indicative of adequate maturation and curing. Mould grows on the hams during their long curing and drying p…
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Moisture should be avoided at all costs. This is the culprit for why the ham is covered with a layer of white/green mould, which we should clean off if it were to appear. This is not a problem and does not affect the quality of the ham, but require…
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Please note that all semi-boneless hams have circular shaped cuts and these are made to remove the bone more easily. This is completely normal and the cuts are absolutely necessary. We can guarantee that the ham is in perfect condition and this is…
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La ringraziamo per la sua email. Il prosciutto è naturalmente ricco di grassi. La parte commestibile di un prosciutto di qualità rappresenta soltanto il 50% in peso, mentre nel caso della spalla il 40%! Il resto è costituito da zoccoli, ossa e gras…
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We will try to address your issue as best as we can and please accept our apologies in advance for any inconvenience. The ham is naturally high in fat. The edible portion of a high quality ham often makes up only 50% by weight – 40% in the case of …