curing Spain

...Traditional artisanal production process. Curing between 24 – 30 months. Presentation: Each piece is wrapped in a greaseproof paper sheet, encased in cloth, and presented in an individual box. Ingredients: Iberian acorn-fed pork ham and sea salt. Specifications: Elongated shape and soft fat. Traditional artisanal production process. Curing between 24 – 30 months.

...High-temperature fabric splicing tape. Specifically designed for splicing master rolls of non-woven glass mat. Fast-curing thermosetting adhesive offers durability and reliability in extremely high-temperature and high-volume environments. It features a high-strength woven fiberglass fabric backing to withstand the tensile forces from the production line exerted on permanent splices.

...The best price on the market with all guarantees, Lifetime warranty for our paint customers. Maximum width: 1800mm Maximum production: 400 square meters per hour Amount of paint to fill circuit: 100ml Drying power (optional): 24kw UV curing power (optional): 3kw Length IS-Pro 180: 3780mm...

...Product in perfect curing and aging condition. It shows marbling of infiltrated fat upon cutting, derived from its quality and origin. The Brisa Iberian Pigs The Brisa Iberian pigs possess unique characteristics that notably distinguish them from others, resulting in top-quality Iberian products. They are specimens with a genetic history, originating from a Mediterranean subspecies of Sus Scrofa...

...Sweetness, intense flavour, alluring aroma, fresh and long-lasting, these are all the hues and nuances that the Alta Gastronomía Acorn-Fed Ham offers the palate. Its infiltrations of fat in turn make each and every slice melt in your mouth, allowing its memory to endure, bringing us its reminiscences of the more than forty months of natural cellar curing it has undergone. The secret resides in...

...This piece is obtained from a 50% Iberian breed pig, raised in extensive or intensive outdoor farming systems and primarily fed with feed. This type of breeding in extensive or intensive farms and its diet enhances the fat infiltration of the pig, making it a characteristic and exclusive product of Spanish livestock and gastronomy. With a minimum curing time of 24 months, the final result is optimal and recognized by experts and consumers. With this Cebo de Campo Ham, you will enjoy a mild and pleasant flavor that will not leave you indifferent.

Salt producers for roads, de-icing and snow salt. Salt for brine production. Salt producers for swimming pools, salt for salt chlorinators, salt tablets for salt chlorination, salt for salt chlorination, salt for saline electrolysis. Salt for water softeners, descaling tablets, salt for water softening, salt tablets for water treatment, salt tablets for water softening. Salt producers for curing...

...Specialized sale of hams, shoulders, and Iberian cured meats from the brands "IBÉRICO DEL BRILLANTE" and "JAMONIA". Fresh Iberian meat. Iberian Christmas baskets and gift sets. Sierra Extremeña, in collaboration with JAMONIA, covers the entire production cycle from the breeding of Iberian pigs in Castuera (Badajoz) to their traditional processing and curing in our natural drying facility in Extremadura. Finally, our products can be purchased at our JAMONIA stores.

... trench drainage system. We are pioneers in the Community of Madrid in the use of the innovative UVA Power Light curing system. Currently, over 150 active clients trust our services. We want you to be one of them.