ACORN-FED IBERIAN SHOULDER HAM 100% (Boneless)
Description
100% Iberian acorn-fed Iberian shoulder Boneless obtained from the front legs of 100% pure-bred Iberian pigs.
This 100% Iberian acorn-fed shoulder Boneless is the result of careful breeding of Iberian pigs with 100% natural feed, mainly wild herbs and acorns, which gives it its unique flavour and delicate texture.
The smell and taste of Puente Robles Iberian shoulders and cured meats 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 the excellence of Iberian ham in every bite.
Consumption
To enjoy the full flavour of the 100% Iberian acorn-fed shoulder, 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: 6 months.
Meat product.
Food
Herbs, wild plants and acorns.
Curing time
Total curing time of 24 months, with only 3 months in the drying room and the rest of the curing period completely natural in our facilities.
Storage
Whole pieces: store in a dry place, in low light and out of direct sunlight, and at an ambient temperature of 16°C -25°C. Remove the cloth cover with which it was shipped and place it on a ham board or hang it up. Keep the first cut to serve as a cover to prevent it from drying out.
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.
100% Iberian acorn-fed shoulder, preservatives E-250, 252 and salt.
| Nutritional values | Average value per 100 g. |
|---|---|
| Energy Value (Kj.) | 1394 Kj. |
| Energy Value (Kcal.) | 333 Kcal. |
| Fats | 22.2 g. |
| Of which saturated fatty acids | 6.5 g. |
| Carbohydrates | 0.5 g. |
| Of which sugars | 0.5 g. |
| Proteins | 33.2 g. |
| Salt | 1.9 g. |
Conservation whole piece: Unopened 6 months, once opened or in humid areas, we recommend that it should be less than one month.
Vacuum packed.
Whole pieces weighing between 4 kg and 7 kg, boned in several parts. The total yield is 40%. The order includes the knuckle and the remains of the boning so that they can be used in their entirety.
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 to you and keep it at a temperature of between 16°C and 25°C.
Keep in a cool, dry place away from direct sunlight.
