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Iberian field bait palette, 50% Iberian breed obtained from the front legs of 50% purebred Iberian pigs.
This 50% Iberian breed field bait palette is the result of careful breeding of Iberian pigs primarily fed with cereals and wild herbs, giving it its unmatched flavor and delicate 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 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 the 50% Iberian breed field 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 to 2 hours.
Best before: 6 months
Meat product.
Cereals, herbs, and wild plants.
Total curing of 24 months, with only 3 months in the drying room and the rest of the curing process being 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 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 the refrigerator between 4-10°C. Let it sit at room temperature for 10 minutes before consuming.
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 purchasing a product that complies with current regulations.
Iberian field-fed bait shoulder 50% Iberian breed obtained from the front legs of 50% pure Iberian pigs.
This 50% Iberian breed Iberian field-fed bait shoulder is the result of careful breeding of Iberian pigs primarily fed on cereals and wild herbs, giving it its unparalleled flavor and delicate texture.
The smell and taste of Puente Robles Iberian shoulders and sausages 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 field-fed bait shoulder, we recommend consuming it at approximately 24°C.
If 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 up to 2 hours.
Best before: 6 months
Meat product.
Cereals, herbs, and wild plants.
Total curing of 24 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 a room temperature of 16°C - 25°C. Remove the cloth cover it is sent in and place it on a ham board or hang it. Save the first cut to use as a cover and prevent it from drying out.
Sliced or sliced shoulder: store in the refrigerator between 4-10°C. When ready to consume, let it temper for 10 minutes.
It is certified with Calicer Certificate PI/0649/15, which guarantees the customer and the final consumer the commitment to well-done work and the peace of mind of acquiring a product that complies with current regulations.
