My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Nutritional information
Country of Origin: Spain
The Premium Ham comes from pigs raised in the countryside that have been bred and fed in small farms in Zamora and the Arribes del Duero.
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 taste of Spanish gastronomy.
Meat product.
To enjoy all the flavor of the Premium Ham we recommend consuming it at approximately 24°C.
Since it is packaged, we recommend removing it from its packaging and leaving it at room temperature 30 minutes before serving. If it has been stored cold, this time can increase up to 2 hours.
Best before: 12 months.
Total curing of 36 months, with only 3 months in the drying room and the rest of the curing completely natural in our facilities.
Sliced Ham: store in cold between 4-10°C. When ready to consume, let it temper for 10 minutes.
Nutritional information
Country of Origin: Spain
The Premium Ham comes from pigs raised in the countryside that have been bred and fed in small farms in Zamora and the Arribes del Duero.
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 taste of Spanish gastronomy.
Meat product.
To enjoy all the flavor of the Premium Ham we recommend consuming it at approximately 24°C.
Since it is packaged, we recommend removing it from its packaging and leaving it at room temperature 30 minutes before serving. If it has been stored cold, this time can increase up to 2 hours.
Best before: 12 months.
Total curing of 36 months, with only 3 months in the drying room and the rest of the curing completely natural in our facilities.
Sliced Ham: store in cold between 4-10°C. When ready to consume, let it temper for 10 minutes.
