產(chǎn)品介紹：
cj，伊比利亞貴族
     
在 cj，我們所從事的是我們Zui喜歡也Zui擅長(zhǎng)的工作：火腿。
 
100多年前我們就開(kāi)始在伊比利亞半島的蓋坦（el gaitán）牧場(chǎng)大規(guī)模飼養(yǎng)伊比利亞豬，山
區(qū)放養(yǎng)時(shí)期它們?cè)谀翀?chǎng)吃的是橡樹(shù)果。蓋坦牧場(chǎng)位于巴達(dá)霍斯?。╞adajoz）和塞維利亞省
（sevilla）交界處，是西班牙境內(nèi)Zui優(yōu)質(zhì)的農(nóng)牧區(qū)域，擁有理想的生態(tài)系統(tǒng)，遍布橡樹(shù)子
和橡樹(shù)果。這一區(qū)域被認(rèn)為歐洲保存的生態(tài)系統(tǒng)之一。伊比利亞豬和其他牧群以及眾多
野生物種（如野兔、野豬或皂鷲）共同生活在這里。只有在寧?kù)o的牧場(chǎng)、豐美的牧草和橡樹(shù)
之間，黑豬才會(huì)在山區(qū)放牧?xí)r拱地覓食。
 
 火腿在吉胡埃洛（guijuelo）的烘干室進(jìn)行腌制。吉胡埃洛小鎮(zhèn)位于貝哈爾（béjar）山脈的
山腳下，歷史悠久、擁有自己的傳統(tǒng)和智慧。由于夏季氣候炎熱、冬季寒冷而擁有
的氣候條件，使吉胡埃洛成為制作的伊比利亞豬肉產(chǎn)品的地方。純凈的空氣和嚴(yán)寒的氣
候成就了每一根火腿，隨著時(shí)間的推移，在靜默的山風(fēng)間，鹽分與火腿開(kāi)始了對(duì)話。結(jié)果：
美味。
 
在 cj 能明顯地感覺(jué)到鄉(xiāng)村戶外生活的印記。我們認(rèn)識(shí)到橡樹(shù)果和牧草飼養(yǎng)的重要性。完美
的腌制帶來(lái)奇妙的細(xì)節(jié)體驗(yàn)，這是原料豬的品種、腌肉、氣候和多年傳統(tǒng)的完美結(jié)合。
 
伊比利亞火腿是一種備受推崇的健康食物，Zui主要的特性之一是富含油酸。這也是橄欖油的
成分之一，有助于降低膽固醇，減少心血管疾病的風(fēng)險(xiǎn)。
 
火腿是地中海美食，富含蛋白質(zhì)、維他命和礦物質(zhì)。jamon由豬的后腿制作而成，paleta采
用豬的前腿制成。制作過(guò)程是指在自然條件下腌漬、風(fēng)干和腌制。
   
cj火腿擁有獨(dú)特的香味和無(wú)與倫比的口感。切片色澤均勻，分布著細(xì)膩的雪花油脂。
 
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 agoin one of the iberian peninsula
pastures, el gaitán, where they are fed acorn during the mountaingrazing.  the pasture of el
gaitán in the frontier between badajoz and sevilla, is situatedin  the best  spanish geographic
zone to raise, indulge and feed the herd, with the best ecosystemfull of acorns.  in this natural
space, considered to be one of the best conserved ecosystems ineurope, 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 ofjuicy 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 ofhistory, tradition and wisdom.
guijuelo is a small village at the foot of the béjar mountainrange. with its unique climate of
roasting summers and chilly winters, the village became a uniqueand privileged place for
elaborating the best  iberian products. thus, the pure air andthe chill ripen every piece of ham.
and as time goes by, the salt, the ham, the silence and the windbegin to dialogue.  result:
ex taste.  
 
in the short distance in cj, we clearly perceive the unmistakablelines of an outdoor life in the
country. we recognize the impressive reflects made by the feedingof acorns and herbage during
the mountain grazing. we discover the details generated by aperfect 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 healthbecause of the exclusive
particularities of the breed. for example, its high level of theoleic acid. also founded in the olive
oil, this component helps to decrease cholesterol, and thus reducescardiovascular 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 veilingof infiltrated fat.

 
使用方式：
將整根帶骨火腿置于火腿架上或掛在繩子上，儲(chǔ)存在陰涼、干燥、通風(fēng)良好的地方。要保留
火腿的新鮮度、水分和香味，火腿在切開(kāi)后需要用保鮮膜或火腿脂肪覆蓋于切片處。如果已
暴露在空氣中一段時(shí)間，需要切除表面干燥、發(fā)硬的部分。另一方面，去骨火腿需要存放在
冰箱內(nèi)，用油紙包裹。真空包裝的火腿，一定要去掉原有的塑料外殼。去骨火腿可切成小塊，
或用切片機(jī)切片。建議在室溫下食用。
 
從火腿頂端和側(cè)面開(kāi)始切除脂肪層，直到露出瘦肉部分。邊切片邊切除脂肪。如果是伊比利
亞火腿，切片必須小而薄，連帶一些大理石紋路的脂肪。切片方向自上而下，不握刀的手置
于刀片后方。如果打算在一兩天內(nèi)食用整根火腿，可將表皮和脂肪完全切除。否則，建議只
切除切片處的表皮和外層脂肪。為了更好地享受火腿的風(fēng)味和質(zhì)地，建議使用長(zhǎng)片刀按以下
順序切片：腿的后部；根部；Zui后，脛骨處。
 
靠近骨頭的肉很難切片，可切成小塊用于做湯和燉菜?；鹜裙潜旧硪彩菢O好的調(diào)味食材，適
合燉煮，可切成小塊后冷凍供以后使用?；鹜葢?yīng)在室溫下食用，此時(shí)火腿具有鮮亮的光澤。
溫度過(guò)低時(shí)，油脂會(huì)凝固。火腿切開(kāi)后，應(yīng)盡快食用或用保鮮膜包裹，避免長(zhǎng)時(shí)間暴露于空
氣中。此外，每次切片后，應(yīng)使用油紙或沾有橄欖油的布或者先前切下的皮和油脂覆蓋切片
處，保持新鮮。為了更好地保護(hù)火腿，可以用清潔抹布覆蓋火腿。

usage:
store your whole, bone-in jamón in a cool, dry and ventilatedplace, either resting in a holder
(jamonero) or hung by the rope. to preserve the freshness, moistureand flavor of your ham as it
is consumed, always cover the sliced area with plastic wrap or abit of the removed fat layer after
slicing. if the meat has been left exposed to the air for sometime, discard the first slice of the
exposed area, as it will be dry and tough. on the other hand, yourboneless jamón needs to be
stored in the refrigerator, wrapped in butcher paper.  if itarrives vacuum packed, be sure to
remove the original plastic casing. boneless hams can be dividedinto 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 meatis exposed. trim the fat as you
slice. cut small, very thin slices, including some of the marbledfat, if your ham is an ibérico. slice
downwards with your free hand behind the knife. if you plan toconsume the entire ham in a day
or two, you can remove the skin and fat completely. if not, it isbetter only to to remove the skin
and outer fat layer from the area to be sliced that day. to enjoythe flavor and texture of a fine
jamón, slice the ham with a long sharp knife in the followingorder: first the rump half, then the
rump end and lastly the shank.
 
the meat nearest the bone is difficult to slice well, and can becut into small chunks for use in
soups and stews. the ham bone itself is also excellent forflavoring broths, soups and stews, and
may be cut and frozen for later use. ham should be consumed at roomtemperature, when it will
have a lustrous appearance. when too cold, the fat willue. any ham that is cut
should be consumed immediately, or covered in plastic wrap, toavoid prolonged exposure of the
ham to air. in addition, each time you slice the ham, you shouldprotect the cut area with butcher
paper, a cloth moistened with olive oil, or with a bit of thetrimmed skin and fat layer, so that the
cut area remains fresh. to further protect the ham, you may coverit with a clean dish towel.

本產(chǎn)品的品牌是CJ，產(chǎn)品類(lèi)別是火腿制品，肉類(lèi)品種是豬肉制品，制作方式是風(fēng)干，真空包裝是是，是否進(jìn)口是是，有無(wú)中文標(biāo)簽是有，原產(chǎn)地是西班牙，售賣(mài)方式是包裝，保質(zhì)期是270（天），生產(chǎn)廠家是JOSELITO何塞火腿廠，儲(chǔ)藏方法是冷藏，衛(wèi)生許可證是有，產(chǎn)品標(biāo)準(zhǔn)號(hào)是HACCP，商品條形碼是8437000183051，特產(chǎn)是是，綠色食品是是，凈重（規(guī)格）是4000（g）