Sourced from pigs raised in an extensive regime, fed with quality feed with a high Omega3 index that favors the muscular, bone and fat development of the animal.
Iberian ham requires more curing time than a normal one due to the type of fat generated by pigs eating vegetable fats
Ham requires more curing time than a normal ham due to the type of fat generated by the pig when it eats vegetable fats, which slows down enzymatic hydrolysis and lipolysis of the fat. This process lasts 32-38 months depending on the size of the piece
We start the process with the profiling and salting of the piece that after spending a little less than 15 days in salt, goes to the dryer with controlled humidity and temperature for 6 months. After covering the most vulnerable parts of the ham with lard, we take it to a natural drying room where it will spend more than two years, where the air currents and temperature variations will give it that intense red color between vetoed, smell and pleasant and balanced flavor so appreciated.
Finally, this ham will finish its phase in the cellar, where all the nuances and aromas obtained during the curing process in the natural drying room will settle. After this, it will be ready for consumption
INGREDIENTS: Iberian cebo ham, common salt, sugars, preservatives (potassium nitrate E-252 sodium nitrite E-250) and antioxidants (E-300).
Iberian ham, common salt, sugars, preservatives (potassium nitrate E-252 sodium nitrite E-250) and antioxidants (E-300)
NUTRITIONAL INFORMATION: Average values per 100 g.
| Energy value |
1340 kJ/321 kcal |
| Fat | Fat |
18.7 g |
| Of which saturated |
6.57 g |
| Carbohydrates |
| 1.8 g |
| Of which sugars |
1.1 g |
| Proteins |
| 36.3 g |
| Salt | Salt |
1.50 g |
