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Iberian Ham obtained from the hind legs of 50% purebred Iberian pigs.
This 50% Iberian breed Iberian ham is the result of careful breeding of Iberian pigs primarily fed with cereals and acorns, which gives it its unmatched flavor and delicate texture.
The smell and taste of Iberian hams and sausages from Puente Robles are so characteristic and unique thanks to their curing with pure air and the shade provided by the Arribes del Duero.
Each slice is a unique experience that will transport you to the tradition and authentic flavor of Iberian gastronomy.
Savor the excellence of Iberian in every bite.
To fully enjoy the flavor of this 50% Iberian breed Iberian ham, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in cold conditions, this time may increase up to 2 hours.
Best before: 24 months.
Meat product.
Cereals, feed, and acorns.
Total curing between 24 and 30 months, with only 3 months in the drying room and the rest of the curing process completely natural in our facilities.
Whole pieces: Store in a dry place, with little light and no direct sunlight, at an ambient temperature of 16°C -25°C. Remove the fabric cover with which it is sent and place it on a ham holder or hang it. Save the first cut to use as a cover and prevent it from drying out.
Sliced ham: Store in cold conditions between 4-10°C. When ready to consume, let it sit at room temperature for 10 minutes.
It has the Calicer Certificate PI/0649/15, which guarantees the customer and the end consumer the commitment to well-done work and the peace of mind of acquiring a product that complies with current regulations.
Iberian ham obtained from the hind legs of Iberian pigs with 50% purity.
This 50% Iberian breed Iberian ham is the result of careful breeding of Iberian pigs mainly fed with cereals and acorns, giving it its unmatched flavor and delicate texture.
The smell and taste of the Iberian hams and sausages from Puente Robles are so characteristic and unique thanks to their curing process with 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 flavor of Iberian gastronomy.
Savor the excellence of Iberian ham in every bite.
To fully enjoy the flavor of the 50% Iberian breed Iberian ham, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 24 months.
Meat product.
Cereals, animal feed, and acorns.
Total curing time between 24 and 30 months, with only 3 months in the drying room and the rest of the curing process completely natural in our facilities.
Whole pieces: store in a dry place, with little light and no direct sunlight, at a room temperature of 16°C - 25°C. Remove the cloth cover it is sent in and place it on a ham holder or hang it. Save the first cut to use as a lid and prevent it from drying out.
Sliced or portioned ham: store in the refrigerator between 4-10°C. When ready to eat, let it sit for 10 minutes to come to room temperature.
It comes with the Calicer Certificate PI/0649/15, guaranteeing the customer and the final consumer the commitment to a job well done and the peace of mind of acquiring a product that complies with current regulations.
