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Jamón de cebo 50% ibérico - Selection| Sliced Ready
Jamón de cebo 50% ibérico - Selection| Sliced Ready
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Unique format
- €255.00
- Add to basket
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Curación +30 meses
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Gluten-free and lactose-free
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
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- Unique format
- €255.00
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Quantity
- Add to cart
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Delivery in 24-48 hours on the peninsula
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Returns in 7 days from receipt of the product
Longer durability and better preservation
Enjoy the perfect cut and a variety of formats: slices, shavings and cubes.
Higher cutting performance
An ideal gourmet gift
- Description
- Nutritional information
- Conservation
- Cut by machine or knife
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
