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Iberian bait palette 50% Iberian breed obtained from the front legs of 50% pure Iberian pigs.
This 50% Iberian bait palette is the result of careful breeding of Iberian pigs mainly fed with cereals and animal feed, which gives it its characteristic flavor and texture.
The smell and taste of Puente Robles Iberian palettes and sausages are so characteristic and unique thanks to their curing with 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 Spanish cuisine.
Savor the excellence of Iberian in every bite.
To enjoy the full flavor of the 50% Iberian bait palette, 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 up to 2 hours.
Best before: 24 months
Meat product.
Cereals, animal feed, and wild plants.
Total curing of 20 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 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 palette: store in cold between 4-10°C. When it is going to be consumed, let it temper 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 respects current regulations.
Iberian bait palette 50% Iberian breed obtained from the front legs of Iberian pigs at 50% purity.
This 50% Iberian bait palette is the result of careful breeding of Iberian pigs mainly fed on cereals and feed, which gives it its characteristic flavor and texture.
The smell and taste of Iberian palettes 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 Spanish gastronomy.
Savor the excellence of Iberian in every bite.
To enjoy all the flavor of the 50% Iberian bait palette, 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 cold, this time may increase up to 2 hours.
Best before: 24 months
Meat product.
Cereals, feed, and wild plants.
Total curing of 20 months, with only 3 months in the drying chamber 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 fabric cover it is shipped 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 palette: store in cold 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 a job well done and the peace of mind of acquiring a product that complies with current regulations.
