50% IBERIAN BREED FODDER-FED IBERIAN HAM FROM IBERIAN FIELDS (Hand-cut)
Description
50% iberian breed fodder-fed iberian ham from iberian fields (Hand-cut) ham obtained from the hind legs of 50% purebred Iberian pigs.
This 50% pure-bred Iberian field-fed ham is the result of the careful breeding of Iberian pigs fed mainly on cereals, herbs and wild plants, which gives it its unequalled flavour and delicate texture.
The smell and taste of Puente Robles Iberian hams and sausages are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.
Each slice is a unique experience that will transport you to the tradition and authentic flavour of Spanish gastronomy.
Taste the excellence of Iberian ham in every bite.
Meat product.
Feeding
Cereals, herbs and wild plants.
Curing time
Total curing time of 36 months, with only 3 months in the drying room and the rest of the curing time completely natural in our facilities.
Storage
Cut or sliced ham: store cold between 4-10°C. When ready to eat, leave to cool for 10 minutes.
It has the Calicer PI/0649/15 Certificate, which guarantees the client and the end consumer the commitment of a job well done and the peace of mind of acquiring a product that respects the regulations in force.
50% iberian pork ham, common salt and preservatives (e250 and e252)
| Nutritional values | Average value per 100 g. |
|---|---|
| Energy Value (Kj.) | 1037.9 Kj. |
| Energy Value (Kcal.) | 247.8 Kcal. |
| Fats | 12.2 g. |
| Of which saturated fatty acids | 4.6 g. |
| Carbohydrates | 1.0 g. |
| Of which sugars | 5.0 g. |
| Proteins | 33.5 g. |
| Salt | 3.6 g. |
Conservation of sliced ham: Unopened for 365 days. Once opened, we recommend that it is opened within 7 days.
Individual sachets of 200 grs. The delivery includes the knuckle, ham cubes and all usable and edible parts of the vacuum-packed cuts. If you would also like to receive the inedible parts, please ask us to send them to you.
The total yield of the slicing is 42%.
Whole pieces weighing between 7 KG and 10 KG which are boned in several parts. The order includes the knuckle and the remains of the boning to be used in its entirety.
Keep in a cool, dry place away from direct sunlight.
