Cured ham hock

Cured ham hock
Cured ham hock
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Cured ham hock

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Valoración 4.2
No minimum order
Shipping time: 48 - 72 h
6,60 €, free from 99,50 €

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Cured ham knuckle obtained from the hind legs of pigs.

This cured ham knuckle is the result of careful breeding of pigs fed mainly on cereals and feed, subjected to the action of salt and subsequently to a drying-maturing process, giving it special characteristics.

The smell and taste of the Iberian hams and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.

Each bite will transport you to the tradition and authentic flavor of Spanish gastronomy.

Meat product.

Consumption

To fully enjoy the flavor of the cured ham knuckle, we recommend consuming it preferably within 12 months.

Feeding

Cereals and feed.

Curing time

Total curing of 20 months, with only 3 months in the drying room and the rest of the curing completely natural in our facilities.

Storage

Store in cold between 4-10°C. When ready to consume, let it temper for 10 minutes.

It has the Calicer PI/0649/15 Certificate, which guarantees 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.

Cured ham hock obtained from the hind legs of pigs.

This cured ham hock is the result of careful breeding of pigs mainly fed on cereals and feed, subjected to the action of salt and subsequently to a drying-maturation process giving it special characteristics.

The smell and taste of the Iberian hams and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.

Each bite will transport you to the tradition and authentic taste of Spanish gastronomy.

Meat product.

Consumption

To enjoy all the flavor of the cured ham hock, we recommend consuming it preferably within 12 months.

Feeding

Cereals and feed.

Curing time

Total curing of 20 months, with only 3 months in the drying room and the rest of the curing completely natural in our facilities.

Storage

Store in cold between 4-10°C. When ready to consume, let it temper for 10 minutes.

It has the Calicer Certificate PI/0649/15, which guarantees the client 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.

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