CURED HAM (Boneless)
Description
Boneless cured ham obtained from the hind legs of pigs.
This cured ham is the result of the careful rearing of pigs fed mainly on cereals and feed, 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.
Savour excellence in every bite.
Meat product.
Consumption
To enjoy the full flavour of the cured meat, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.
Best before: 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
Whole pieces: store in a dry place, in low light and out of direct sunlight, at an ambient temperature of 16°C -25°C. Remove the cloth cover with which it is shipped and place it on a ham board or hang it up. Keep the first cut to serve as a lid to prevent it from drying out.
It has the Calicer PI/0649/15 Certificate, which guarantees the customer 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.
Pork ham, 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. |
Conservation whole piece: Unopened 12 months, once opened or in humid areas we recommend that it is within one month.
In cardboard box with vacuum packed product.
Whole pieces weighing between 7 kg and 11 kg, boned in several parts. The total yield is 40%. 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.
To ensure that your ham retains 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.
