100% Iberian acorn-fed ham palette

100% Iberian acorn-fed ham palette
100% Iberian acorn-fed ham palette

100% Iberian acorn-fed ham palette

100% Iberian acorn-fed ham palette

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Azulom
Rating:
Minimum order amount:
30.00 €
Shipping time: 24 - 72 h
From 5,71 €

DEFINITION

100% Iberian Acorn Shoulder

Ingredients

  • Iberian pork shoulder, salt, preservatives (E 252, E 250), antioxidant (E 316), sugar.
  • Allergens: none
  • Physical Chemical Characteristics
  • 5.5 < ph < 6.8
  • Applied Treatments
  • Salting, artificial drying, natural drying.
  • Presentation
  • Black ASICI seal and vitola around the leg.
  • Individually identified.
  • Product certified by HYCER with product conformity certificate PI/127/06, according to current Iberian quality standards
  • INSTRUCTIONS FOR THE CONSUMER ON CONSERVATION AND/OR PREPARATION
  • Proceed to place it on a ham cutter
  • Start by removing the superficial fat until reaching the muscle
  • Cut until reaching the bone and proceed to turn it over
  • Keep in a cool, dry place, away from strong and strange odors.
  • Protect the cut with a piece of bacon removed from the surface and cover the whole piece with a cotton cloth.

    NUTRITIONAL VALUES:

    • Calculated energy
    • 1226 Kj
    • 294 Kcal
    • Fats,
    • of which saturated
    • 17.5 g
    • 7.62 g
    • Carbohydrates,
    • Of which: sugars
    • 0.5 g
    • <0.5 g
    • Proteins
    • 31.9 g
    • Salt
    • 2.8 g
Translated automatically

More information

DEFINITION

100% Iberian Acorn Shoulder

Ingredients

  • Iberian pork shoulder, salt, preservatives (E 252, E 250), antioxidant (E 316), sugar.
  • Allergens: none
  • Physical Chemical Characteristics
  • 5.5 < ph < 6.8
  • Applied Treatments
  • Salting, artificial drying, natural drying.
  • Presentation
  • Black ASICI seal and vitola around the leg.
  • Individually identified.
  • Product certified by HYCER with product conformity certificate PI/127/06, according to current Iberian quality standards
  • INSTRUCTIONS FOR THE CONSUMER ON CONSERVATION AND/OR PREPARATION
  • Proceed to place it on a ham cutter
  • Start by removing the superficial fat until reaching the muscle
  • Cut until reaching the bone and proceed to turn it over
  • Keep in a cool, dry place, away from strong and strange odors.
  • Protect the cut with a piece of bacon removed from the surface and cover the whole piece with a cotton cloth.

    NUTRITIONAL VALUES:

    • Calculated energy
    • 1226 Kj
    • 294 Kcal
    • Fats,
    • of which saturated
    • 17.5 g
    • 7.62 g
    • Carbohydrates,
    • Of which: sugars
    • 0.5 g
    • <0.5 g
    • Proteins
    • 31.9 g
    • Salt
    • 2.8 g
Translated automatically

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