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A perfect appetizer for everyday or for a tapas with friends. Iberian Cebo Ham 50% Iberian Race JARALLANA a product that stands out for the infiltration of fat and a very appetizing aroma and flavor
SIZE : 9 Kg approx
High quality ham. This ham comes from pigs that have grown in an extensive regime and have eaten feed with a formula specially developed to supply all the nutrients necessary for the best muscle, bone and fat development.
The drying process is around 30 months in which the ham, after being salted and dried at a controlled temperature and humidity for a period of 6 months
The drying process takes around 30 months in which the ham, after being salted and passed through the drying room with controlled temperature and humidity for a period of 6 months, passes to the natural drying room where the air currents and the contrast of temperatures will cure the piece uniformly, giving it its characteristic color, smell and flavor. This process lasts approximately 22 months. Finally, it goes to the cellar, where the ham is kept at rest and is in a state of lethargy until it is sent to your home
INGREDIENTS:Fresh ham from fattened Iberian pigs, salt, preservatives (E-250, E-252) and antioxidant (E-331)
NUTRITIONAL INFORMATION: Average values per 100 g.
| Energy value | 1667 kJ/402 kcal | |
| Fats | 32.40 g | |
| Of which saturated | 13.90 g | |
| Carbohydrates | 0.50 g | |
| Of which sugars | 0.5 g | |
| Proteins | 27.60 g | |
| Salt | Salt | 4.48 g |
A perfect appetizer for everyday or for a tapas with friends. Iberian Cebo Ham 50% Iberian Race JARALLANA a product that stands out for the infiltration of fat and a very appetizing aroma and flavor
SIZE : 9 Kg approx
High quality ham. This ham comes from pigs that have grown in an extensive regime and have eaten feed with a formula specially developed to supply all the nutrients necessary for the best muscle, bone and fat development.
The drying process is around 30 months in which the ham, after being salted and dried at a controlled temperature and humidity for a period of 6 months
The drying process takes around 30 months in which the ham, after being salted and passed through the drying room with controlled temperature and humidity for a period of 6 months, passes to the natural drying room where the air currents and the contrast of temperatures will cure the piece uniformly, giving it its characteristic color, smell and flavor. This process lasts approximately 22 months. Finally, it goes to the cellar, where the ham is kept at rest and is in a state of lethargy until it is sent to your home
INGREDIENTS:Fresh ham from fattened Iberian pigs, salt, preservatives (E-250, E-252) and antioxidant (E-331)
NUTRITIONAL INFORMATION: Average values per 100 g.
| Energy value | 1667 kJ/402 kcal | |
| Fats | 32.40 g | |
| Of which saturated | 13.90 g | |
| Carbohydrates | 0.50 g | |
| Of which sugars | 0.5 g | |
| Proteins | 27.60 g | |
| Salt | Salt | 4.48 g |
