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Jamón de cebo 50% ibérico - Selection| Sliced Ready

Jamón de cebo 50% ibérico - Selection| Sliced Ready

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  • Curación +30 meses Curación +30 meses
  • no contiene sustancias o ingredientes que causen alergias conocidas. *Posible presencia de trazas de lactosa Gluten-free and lactose-free
  • Unique format
  • €199.00
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3 Kg of ham from the Iberian pig, which with its unique characteristics gives the ham a taste full of nuances. t is sliced by machine by our experts. If you don't know how or don't like to cut ham, let the experts do it for you

  • Delivery in 24-48 hours on the peninsula Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Ibérico Ham

the slice ham contains approx:

  • 29 sachets of sliced ham 80g
  • 4 sachets packs of 80g ham cubes
  • 4 sachets of ham shavings 100g
  • 1 tray of ham bones 

MORE INFORMATION ABOUT THIS HAM

Iberian cured ham


If the pig from which we are going to obtain the hams has been fed basically with fodder, we will obtain an Iberian fattening ham. The fattening process is simpler and cheaper, so we will obtain a very high quality ham at a very reasonable price.


Iberian pig


In the Iberian Peninsula we find a very special breed of pig. The Iberian breed. It has an infinite number of characteristics that differentiate it from the rest of the pigs, but there is one fundamental one. It infiltrates fat into the muscle. That is what makes an Iberian ham have those white streaks that make it a unique product.


Purity of the breed


The degree of purity of the breed of pig depends, naturally, on the purity of its parents. So we can consider as Iberian pig anyone that exceeds 50% of purity. For this we need the mother to be 100% pure.


Feeding of the Iberian pig


The first hundred kilos of weight of any Iberian pig is obtained in the same way as any other pig. First by suckling and then with vitaminized feed. An orderly diet is essential for the animal to be strong, muscular and have resistant bones.

What is a Jamón?


A ham is the result of curing a pig's hind leg in salt. Depending on the type of pig and its diet, the months of curing vary substantially and so will its taste. Due to the large amount of meat in the same ham, we will find different flavours: the maza is the softest part, the contramaza is the tastiest and as we get closer to the bone we find more intensity.

How is a Jamón made?


Once we have the leg of the pig ready, the first thing we have to do is prepare it for salting. The cook makes a v-cut on the pork rind and decides how much external fat he wants to leave. The more fat it has, the less salt it will absorb and the sweeter it will be. Once the previous operation has been carried out, the leg is buried in salt for an average of two weeks. If the cook decides to extend this period, the ham will be more tasty. From that moment on, depending on the type of ham we are going to make, the characteristics of the leg and the taste we want to obtain, the leg will be hung in the drying room until it is optimum for consumption.

Curing Curación +30 meses
Format Pack
Storage instructions Para mantener las cualidades organolépticas y microbiológicas del producto, se recomienda conservarlo en refrigeración entre 3ºC - 8ºC.
Recommendations for use Dejar a temperatura ambiente, hasta que las lonchas se separen sin romperse. Los productos crudos curados pueden consumirse directamente
Recommendation to serve Remove the sachet one hour before consumption
Ingredients Ingredientes Jamón de cerdo ibérico de cebo, sal común, conservadores (E-252 y E-250) y antioxidante (E-301).
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance Garantizamos 3 kg de Jamón aprox. (29 sobres de loncheado, 4 sobres de taquitos, 4 sobres de virutas)
Vida útil/Caducidad secundaria 180 días desde la fecha de envasado. 3 días desde su apertura conservado en refrigeración entre 0º-5ºC
Alérgenos no contiene sustancias o ingredientes que causen alergias conocidas. *Posible presencia de trazas de lactosa

MORE INFORMATION

Ingredients:


Iberian cured ham with more than 24 months of curing and salt.
Nutritional information (per 100g):
Energy value (kcal/KJ): 303/1261
Fats (g): 19.2
of which saturated (g): 7.8
Carbohydrates (g): 0.1
of which sugars (g): <0.1
Protein (g): 32.3
Salt (g): 4.9

Curing Curación +30 meses
Format Pack
Storage instructions Para mantener las cualidades organolépticas y microbiológicas del producto, se recomienda conservarlo en refrigeración entre 3ºC - 8ºC.
Recommendations for use Dejar a temperatura ambiente, hasta que las lonchas se separen sin romperse. Los productos crudos curados pueden consumirse directamente
Recommendation to serve Remove the sachet one hour before consumption
Ingredients Ingredientes Jamón de cerdo ibérico de cebo, sal común, conservadores (E-252 y E-250) y antioxidante (E-301).
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance Garantizamos 3 kg de Jamón aprox. (29 sobres de loncheado, 4 sobres de taquitos, 4 sobres de virutas)
Vida útil/Caducidad secundaria 180 días desde la fecha de envasado. 3 días desde su apertura conservado en refrigeración entre 0º-5ºC
Alérgenos no contiene sustancias o ingredientes que causen alergias conocidas. *Posible presencia de trazas de lactosa
Curing Curación +30 meses
Format Pack
Storage instructions Para mantener las cualidades organolépticas y microbiológicas del producto, se recomienda conservarlo en refrigeración entre 3ºC - 8ºC.
Recommendations for use Dejar a temperatura ambiente, hasta que las lonchas se separen sin romperse. Los productos crudos curados pueden consumirse directamente
Recommendation to serve Remove the sachet one hour before consumption
Ingredients Ingredientes Jamón de cerdo ibérico de cebo, sal común, conservadores (E-252 y E-250) y antioxidante (E-301).
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance Garantizamos 3 kg de Jamón aprox. (29 sobres de loncheado, 4 sobres de taquitos, 4 sobres de virutas)
Vida útil/Caducidad secundaria 180 días desde la fecha de envasado. 3 días desde su apertura conservado en refrigeración entre 0º-5ºC
Alérgenos no contiene sustancias o ingredientes que causen alergias conocidas. *Posible presencia de trazas de lactosa
Curing Curación +30 meses
Format Pack
Storage instructions Para mantener las cualidades organolépticas y microbiológicas del producto, se recomienda conservarlo en refrigeración entre 3ºC - 8ºC.
Recommendations for use Dejar a temperatura ambiente, hasta que las lonchas se separen sin romperse. Los productos crudos curados pueden consumirse directamente
Recommendation to serve Remove the sachet one hour before consumption
Ingredients Ingredientes Jamón de cerdo ibérico de cebo, sal común, conservadores (E-252 y E-250) y antioxidante (E-301).
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Cutting service performance Garantizamos 3 kg de Jamón aprox. (29 sobres de loncheado, 4 sobres de taquitos, 4 sobres de virutas)
Vida útil/Caducidad secundaria 180 días desde la fecha de envasado. 3 días desde su apertura conservado en refrigeración entre 0º-5ºC
Alérgenos no contiene sustancias o ingredientes que causen alergias conocidas. *Posible presencia de trazas de lactosa

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