IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless)

IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless) IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless)-detalle
IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless) IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless)-detalle
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IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless)

IBERIAN FIELD-REARED HAM 50% IBERIAN BREED (Boneless)

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Rating: 4.3
No minimum order
Shipping time: 48 - 72 h
Shipping not available to United Kingdom
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About Puente Robles

Iberian cured in the shade of Arribes del Duero (Salamanca)

Robles Bridge, with over 30 years of experience in sausages and fresh meat, is a family-owned company that produces products from the land sourced from small livestock farmers in the Arribes del Duero region.

With tradition and innovation, we strive to offer quality and flavor in each product, complying with European regulations with modern facilities and natural processes.

At Robles Bridge, we take pride in our work and want you to enjoy our products.

Además, Puente Robles es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

Cereals, herbs, and wild plants.

España

Store in a dry place, away from light and direct sunlight, at 16°C - 25°C. Remove the fabric cover before storing.

Net weight:

Preservation method: Store in a dry place, away from light and direct sunlight, at 16°C - 25°C. Remove the fabric cover before storing.
Boneless Iberian field-ham from 50% Iberian breed pigs. Raised in the Arribes del Duero, it undergoes a natural curing process for 24 months. Best enjoyed at 24°C for an authentic gastronomic experience.
Boneless Iberian field hams come from 50% pure Iberian pigs, fed on wild herbs. The curing process lasts 24 months, with only three months in a drying cellar. It is best served at 24°C to fully appreciate its qualities.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

Cereals, herbs, and wild plants.

Preservation method

Store in a dry place, away from light and direct sunlight, at 16°C - 25°C. Remove the fabric cover before storing.

Source

España

More information

Net weight:

Boneless Iberian field-ham from 50% Iberian breed pigs. Raised in the Arribes del Duero, it undergoes a natural curing process for 24 months. Best enjoyed at 24°C for an authentic gastronomic experience.
Boneless Iberian field hams come from 50% pure Iberian pigs, fed on wild herbs. The curing process lasts 24 months, with only three months in a drying cellar. It is best served at 24°C to fully appreciate its qualities.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.