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Company
Conercial Logística Calamocha |
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News
Latest news and announcements. |
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Analysis
Microbiological and physical-chemical
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| Comercial Logística de
Calamocha thank you for visiting
our Web, please contact us with your queries. |
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| Comercial
Logística Calamocha , works the following
cured products:
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Hams with “Designation of Origin Teruel Ham”
The first ham that was
guaranteed by a designation of origin in Spain was
the "Teruel’s ham". The main objective
of the “Designation of Origin Teruel Ham”
is to eat a ham with high quality, submitted to
a strict selection and curing process. It also contributes
to the development of the province. The dry and
cold climate of the highlands of in the province
of Teruel, has allowed us, for their conditions,
obtaining high-quality hams. Today the main economic
resources in Teruel are the pig and the food industry.
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Cured hams and shoulders.
The shoulder can be defined
as the little sister of the ham. Indeed, it is the
forelegt of pork. It is also delicious, and if it
meets certain quality standards can get the distinctive
quality mark. |
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Iberian hams and shoulders (certified).
The main features that
distinguish the Iberian hams and Iberian shoulders
in his quality derive from the purity of animal,
the extensive breeding, in wooded meadows and adequate
supply of water, and the curing period, which often
extends from 24 to 36 months.
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Cured loing, sausage and chorizo
The chorizo is the most
representative and it is made from lean and bacon,
chopped and spiced with paprika, garlic, salt, ...
stuffed into small pieces with shape of a horseshoe,
a little smoke and about 4-5 weeks curing do the
rest. The result is a high quality chorizo. To obtain
sausage we follow the same process as the chorizo
with a shorter period of curing and using different
spices in the marinade to obtain their distinctive
flavor. The loins are spiced with paprika, oil,
salt ... also lightly smoked and cured in the air
for about four months, depending on their size,
slow curing will give excellent organoleptic characteristics. |
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Iberian loin, sausage and chorizo.
Great taste Iberian of
Iberian cold meats, they are one of the most exquisite
delights of Spain. A good Iberian pig has to be
outdoors and walk to move the fat and make muscle.
The movement of the pigs to obtain their food in
different stages of their productive cycle, produce
an increase in the number of red fibers and other
chemicals, causing changes in the amount of intramuscular
fat and determining that the color of meat is more
intense.
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