The COMABU Cured Bodega Ham that will surprise you. Hind leg of white pig genetically selected to present an infiltration of fat increasingly demanded by the consumer. Unlike other cured hams, this one comes from fatty pigs where the bacon film that surrounds the ham is thick and this is necessary if we want the flavor and texture of the slice to be juicy because, during the drying process, the piece will "feed" on the fat that surrounds it
Once the pigs, which have been previously sedated with carbon dioxide to avoid suffering on the one hand and to make the meat softer and more tender on the other, are slaughtered, they are placed in salt containers where they spend approximately one day per kilo of fresh weight. The next step is to clean them of the excess salt adhered and put them in a dryer with controlled temperature and humidity where they will spend about 12 months and later they will go to the cellar at a temperature of 16ºC where they will settle for a minimum of 3 months
The result is a brilliant and excellent cured ham, which contains less fat than the crimson-colored Iberian ham, with a unique and natural aroma and flavor
INGREDIENTS:Pig ham, salt, sugar, antioxidants (E-331, E-301) and preservatives (E-252, E-250).
Pig ham, salt, sugar, antioxidants (E-331, E-301) and preservatives (E-252, E-250)
NUTRIENTAL INFORMATION: Average values per 100 g.
NUTRIENTAL INFORMATION: Average values per 100 g.
| Energy value |
1249.50 kJ/ 299.5 kcal |
| Fats |
18.7 g |
| Of which saturated |
6.8 g |
| Carbohydrates |
| 1.0 g |
| Of which sugars |
0.5 g |
| Proteins |
| 31.80 g |
| Salt |
3.60 g |
