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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 Puente Robles Iberian hams and sausages 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 cuisine with 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 a cold place, this time may increase up to 2 hours.
Best before: 24 months
Meat product.
Cereals, herbs, and wild plants.
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 shipped with and place it on a ham holder or hang it. Save the first slice to use as a cover to prevent it from drying out.
Sliced ham: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
It has the Calicer Certificate PI/0649/15, which guarantees customers and end consumers the commitment to well-done work and the peace of mind of purchasing a product that complies with current regulations.
Iberian ham obtained from the hind legs of 50% purebred Iberian pigs.
This 50% Iberian breed Iberian bait ham is the result of careful breeding of Iberian pigs mainly fed on 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 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 breed Iberian bait 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 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 holder or hang it. Save the first cut to use as a cover and prevent it from drying out.
Sliced or sliced ham: store in the refrigerator between 4-10°C. When ready to consume, let it sit 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.
