Exquisite product. Hind leg of an Iberian pig that is characterized by an infiltration of fat resulting from a genetic selection of the animal, coupled with a breeding in large fences where it can roam at ease and fed with high oleic feed based on legumes and cereals
In this type of ham, as it uses feed rich in omega 3, it has a curing process similar to Acorn-fed Iberian Ham, which takes around 34 months. We begin by salting the pieces in containers in which a maximum of 15 pieces are placed so that they are not deformed by the weight, and we prefer a low salt content to enhance the pure flavors and aromas of the ham. Then we wash them and hang them in an artificial drying room with a temperature of 2ºC and 95% humidity, which we will gradually reduce over the next 6 months. The next stage is the natural drying room where it will spend about 2 years and it is there where the ham acquires the unmistakable aroma and flavor characteristics of this product. In the summer season is when the ham is going to deteriorate the most, giving it those olfactory and culinary qualities in which during the day the ham will "sweat" as they say colloquially in our trade, and at night, when temperatures drop drastically, the ham will "tighten up", provoking chemical reactions such as enzymatic hydrolysis of the proteins or lipolysis of the fat that will guarantee an intense and pleasant aroma and flavor. Finally, the hams go to the cellar where the curing process practically stops and they are kept until we send them to your home
INGREDIENTS: Ham from Iberian free-range fattening pigs 50% Iberian breed, salt, dextrose, sugar, antioxidant (E-331iii, E-316) and preservative (E-252).
NUTRIIONAL INFORMATION: Average values per 100 g.
NUTRIENTAL INFORMATION: Average values per 100 g.
| Energy value |
1340 kJ/321 kcal |
| Fats |
18.7 g |
| Of which saturated |
6.57 g |
| carbohydrates |
1.8 g |
| Of which sugars |
1.1 g |
| Proteins |
| 36.30 g |
| Salt |
1.50 g |
