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.
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