Here is the translation to English:
Five plates of 50% Iberian breed acorn-fed ham, 100 g each, as if freshly sliced. Finally, you can enjoy exceptional ham without having to deal with those slices that always come stuck together. Perfectly presented plate of the finest Iberian ham
from Finca Jarallana, cut by an expert carver, with a crimson color that contrasts with shiny white marbling, intoxicating aroma, and exquisite flavor. It is recommended to take it out about 2 hours before consumption at room temperature or to place the unopened package in hot water to warm the product for 10 seconds.- Breed: 50% Iberian acorn-fed
- Feed: Feed + Cereals
- Curing: +36 months
- Gluten-free and lactose-free
- Format: Hand-sliced
- Weight: 5 x 100g
Nutritional Information:
NUTRITIONAL INFORMATION: Average values per 100 g.
| Energy value | 1340 kJ/321 kcal |
| Fats | 18.7 g |
| Of which saturated | 6.57 g |
| Carbohydrates | 1.8 g |
| Of which sugars | 1.1 g |
| Proteins | 36.3 g |
| Salt | 1.50 g |
Why Choose the Sliced Iberian Ham Case
Made from pigs raised in extensive farming systems, fed with high-quality feed that has a high Omega-3 content, promoting the animal's muscular, bone, and fatty development.
The Iberian cebo ham requires more curing time than regular ham due to the type of fat generated by the pig when it eats plant-based fats, causing enzymatic hydrolysis and lipolysis of the fat to be slower. This process lasts from 32 to 38 months, depending on the size of the piece.
We start the process with the trimming and salting of the piece, which after spending just under 15 days in salt, goes to the drying room 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, during which air currents and temperature variations will give it that intense red color with marbling, pleasant aroma, and balanced flavor that is so appreciated.
Finally, this cebo ham will complete its phase in the cellar, where all the nuances and aromas obtained during the curing process in the natural drying room 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).
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