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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 fed mainly on cereals and natural feed, which gives it its flavor and texture.
The smell and taste of the Iberian hams and cured meats 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 enjoy the full 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 to 2 hours.
Best before: 24 months
Meat product.
Cereals, herbs, and wild plants.
Total curing between 24 and 30 months, with only 3 months in the drying room and the rest of the curing completely natural in our facilities.
Whole pieces: store in a dry place, with little light and no direct sunlight, and at room temperature of 16°C -25°C. Remove the cloth cover it is sent with and place it on a ham stand or hang it. Save the first slice to use as a cover and prevent it from drying out.
Sliced ham: store in the refrigerator 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 bait ham is the result of careful breeding of Iberian pigs mainly fed with cereals and natural feed, which gives it its flavor and texture.
The smell and taste of 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 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 enjoy all the flavor of the 50% Iberian bait ham, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept cold, this time may increase to 2 hours.
Best before: 24 months
Meat product.
Cereals, herbs, and wild plants.
Total curing between 24 and 30 months, with only 3 months of drying and the rest of the curing completely natural in our facilities.
Whole pieces: store in a dry place, with little light and no direct sunlight, and at a room temperature of 16°C -25°C. Remove the cloth cover it is sent with and place it on a ham stand or hang it. Save the first cut to use as a cover and prevent it from drying out.
Sliced ham: store in the fridge 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 final consumer the commitment to a job well done and the peace of mind of acquiring a product that complies with current regulations.
