Iberian Ham and Shoulder
Description: Products made from the hind leg (ham) or foreleg (shoulder), from pigs certified according to R.D. 4/2014 as Iberian ham (according to breed and feed), subjected to a salting, drying and maturing process, with a minimum curing time as indicated in the table.
Product CERTIFIED by CERTICALIDAD, S.L. in accordance with Royal Decree 04/2014.
NUTRITIONAL PROPERTIES:
| Acorn-fed hams and shoulders | Hams and shoulders of fattened pigs | ||
| Energy value | KJ: 1401 Kcal: 335 | KJ: 1267 Kcal: 303 | |
| Fats | 22,2 | 19,2 | g/100gr. |
| Of which Saturated fatty acids | 6,53 | 7,81 | g/100g |
| Carbohydrates | 0,5 | 0,1 | g/100g |
| Of which Sugars | 0 | 0 | g/100gr. |
| Of which dietary fibre. | 0 | 0 | g/100gr. |
| Of which Protein | 33,2 | 32,3 | g/100gr. |
| Salt | 4,83 | 4,85 | g/100gr. |
Source: BEDCA database
ORGANOLEPTIC CHARACTERISTICS:
| Colour | Typical of cured Iberian ham. With a pearly-white fatty streak. |
| Aroma | Pleasant and characteristic |
| Taste | Lightly salted cured meat |
| Texture | Homogeneous |
