Hold onto the fish from the nape of the neck – if the fish maintains almost level, it means the fish has a good cure.
When selecting your fish. Pay Attention and ensure the Bacalhau you are purchasing is clean and without dark spots. (not to be confused with dark shading which is due to curing) Brown and black spots indicate blood residue or guts may indicate an inadequately prepared and cured fish.
BomPorto brand Bacalhau known as Sr Bacalhau utilizes “Skrei” Norweigen cod. This is Gadus Morhua cod that caught during only the prime cod fishing months of January thru April during its optimum spawning and maturity which makes it exceptional.
This fish is never frozen and transported to the companies facilities in Aveiro Portugal an area of Portugal which has been handling and curing Bacalhau since the beginning. Here they are split, cleaned and undergo the curing process which involves at least 45 days in the salt and then air dried.
Watch this video about this wonderful company we work with and the process.
Jamon (from Spain)
Jamon Iberico by Finca Helechal (Iberico and Also Available Iberico De Bellota-Acorn Fed (The Best))
100% IBERICO GRAIN-FED Free Range
Our Grain-fed free range Ibérico is 100% Ibérico, fed on grains, grasses and all that nature provides. Also known as the “Kobe beef of pork” because of its intense marbling, flavors and uniqueness, the FERMIN Ibérico ham is the first authentic Ibérico to enter the US market. Cured for a minimum of 36 months, this Ibérico ham…melts in your mouth
Size: 2oz/57g
Origin: Salamanca, Spain
Cortes Presunto Portugues
Cured Portuguese Ham -
Size: 4oz/114g/11+ Slices
Origin: Portugal
For Best Results:
Vacuum-packed allows the consumer to enjoy our products in the most convenient way, making it easier to keep them in excellent condition without having to worry about climate conditions. However, it is important to open the container an hour before consumption, in order for the product to reach room temperature and to bring out all its flavor.