Ham Halves Wholesale

best selling Ham Halves Wholesale

Ham halves are cut from the hind leg of the pig and feature a rich flavor and tender texture. They are ideal for slicing and serving in sandwiches, salads and charcuterie boards.

Our ham halves are hand-selected to ensure the highest quality. They are slowly cured with a blend of spices and herbs, resulting in an exceptionally rich and complex flavor.

In addition to its delicious flavor, ham is an excellent source of protein, iron and B vitamins. It is a healthy and versatile choice that can be enjoyed on many occasions.

Each ham half weighs approximately 3 kg and is vacuum-packed to preserve its freshness and flavor. Order today and experience the delicious taste of real ham!

Premium Hams Whole Boneless Dutch Country Ham

Ham halves are cut from the hind leg of the pig and feature a rich flavor and tender texture. They are ideal for slicing and serving in sandwiches, salads and charcuterie boards.

Our ham halves are hand-selected to ensure the highest quality. They are slowly cured with a blend of spices and herbs, resulting in an exceptionally rich and complex flavor.

In addition to its delicious flavor, ham is an excellent source of protein, iron and B vitamins. It is a healthy and versatile choice that can be enjoyed on many occasions.

Each ham half weighs approximately 3 kg and is vacuum-packed to preserve its freshness and flavor. Order today and experience the delicious taste of real ham!

Organic Whole Chicken Ham

Chicken Presunto is a traditional Portuguese dish consisting of shredded cooked chicken mixed with rice, carrots, peas, green beans and boiled eggs. It is seasoned with olive oil, vinegar, salt and pepper and garnished with black olives and parsley.

Chicken Ham is a versatile dish that can be served as a starter, main course or side dish. Itâ??s perfect for picnics, outdoor lunches, and family meals.

Chicken Ham is a great way to use up leftover cooked chicken. Itâ??s also a quick and easy recipe to make, which makes it perfect for midweek meals.

To make the Chicken Ham, simply shred the cooked chicken and mix it with the other ingredients. Season to taste and garnish with the olives and parsley.

Here is a simple recipe for Chicken Ham:

Ingredients:

* 1 cooked chicken
* 1 cup cooked rice
* 1 large carrot, diced
* 1 cup peas
* 1 cup green beans, sliced
* 3 hard-boiled eggs, chopped
* 1/2 cup olive oil
* 1/4 cup vinegar
* Salt and pepper to taste
* Black olives, for garnish
* Chopped parsley, for garnish

Instructions:

1. Shred the cooked chicken.
2. In a large bowl, combine chicken, rice, carrots, peas, green beans, and boiled eggs.
3. Season with olive oil, vinegar, salt and pepper to taste.
4. Decorate with black olives and chopped parsley.
5. Serve immediately or store in the refrigerator until ready to serve.

1 PACK OF 500g OF ARTISAN PASTA

BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING.
1 PACK OF 500g OF ARTISAN PASTA

The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the
grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually
dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained
through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of
durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the
gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There
die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments.
Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and
ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i
electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.