CURED HAM HOCK
Description
Cured ham hock obtained from the hind legs of pigs.
This cured ham hind leg is the result of the careful rearing of pigs fed mainly on cereals and fodder, subjected to the action of salt and then to a drying-maturing process that gives it special characteristics.
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.
Every bite will transport you to the tradition and authentic flavour of Spanish gastronomy.
Meat product.
Consumption
To enjoy the full flavour of the cured ham knuckle, we recommend consuming it preferably within 12 months.
Feeding
Cereals and feed.
Curing time
Total maturation of 20 months, with only 3 months of drying and the rest of the maturation completely natural in our facilities.
Storage
Store cold between 4-10°C. When ready to be consumed, leave to temper for 10 minutes.
It has the Calicer PI/0649/15 Certificate, which guarantees the client and the final consumer the commitment of a job well done and the peace of mind of acquiring a product that respects the regulations in force.
Pig's ham bone, common salt, preservatives (E250, E252), antioxidants (E316) and sugar.
| 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. |
Keep in a cool, dry place away from direct sunlight.
Vacuum packed.
Whole pieces weighing between 0.800 Kg and 1 Kg approximately.
In order for your ham to retain its characteristics for longer, we recommend that when you receive it at home you remove it from the vacuum packaging in which it was sent and keep it at a temperature of between 16°C and 25°C.
Keep in a cool, dry place away from direct sunlight.
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