Product obtained from the hind legs of Iberian pigs at 50% purity. Fed mainly on cereals and acorns, subjected to the action of salt and subsequently to a drying-maturing process which gives it special characteristics.
Its characteristic smell and flavour are due to the fact that it has been cured for 36 months in the shade of the Arribes del Duero, with only 3 months of drying and the rest of the curing process completely natural in our facilities.
INGREDIENTS:
Ham from acorn-fed Iberian pigs at 50%, common salt and preservatives (E250 and E252).
NUTRITIONAL INFORMATION PER 100Gr
| Energy value | KJ: 1037.9 Kcal: 247.8 |
| Fats: | 12.2 grams. |
| Of which saturated fatty acids | 4.6 grams. |
| Carbohydrates: | 1.0 grs. |
| Of which sugars | 5.0 grs. |
| Proteins | 33.5 grams. |
| Salt | 3.6 g. |
CONSERVATION AND SHELF LIFE:
Keep in a cool, dry place away from direct sunlight. Best before: 24 months.
RECOMMENDATIONS:
Remove the netting in which it is wrapped and place it on a ham table or hang it up.
Keep the first cut to serve as a lid to prevent it from drying out.
SHIPPING:
In a cardboard box with the product wrapped in a cloth net.
It has the Calicer PI/0649/15 Certificate, which guarantees the client and the end consumer the commitment to a job well done and the peace of mind of acquiring a product that complies with the regulations in force.
