Product obtained from the hind legs of Iberian pigs at 50% purity. Fed mainly on cereals and animal feed, subjected to the action of salt and subsequently to a drying-maturing process which gives it special characteristics.
They are cured for 24 to 30 months in the shade of the Arribes del Duero with only 3 months of drying and the rest of the curing process in a totally natural way in our facilities.
INGREDIENTS:
Iberian pork ham 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 | 33.2 grams. |
| Salt | 4.83 grams. |
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.
WEIGHT:
Whole pieces weighing between 7 kg and 10 kg.
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.
