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50% IBERIAN BREED FODDER-FED IBERIAN SHOULDER HAM FROM IBERIAN FIELDS (Boneless)
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Our clients reviewsSee All Reviews
Enrique N.(03/06/2024)
En realidad fue una prueba, todo muy bien, especialmente el chorizo y salchichón. El jamón lo encontré hago más deficiente, aunque fue el de la gama inferior y la paleta todavía no lo he probado, pero por el aspecto diría que bien. En cuanto a la entrega y relación cliente proveedor, nada que objetar, al contrario sincera felicitación. Saludos cordiales.
Alfredo D.(29/11/2024)
Excelente jamón de cebo en su punto de sal y secadero . Repetiré

Description

50% Iberian Breed Fodder-Fed Iberian Shoulder Ham From Iberian Fields (Boneless) obtained from the front legs of 50% purebred Iberian pigs.

This 50% Iberian Breed Fodder-Fed Iberian Shoulder Ham From Iberian Fields is the result of careful breeding of Iberian pigs fed mainly on cereals and wild herbs, which gives it its unequalled flavour and delicate texture.

The smell and taste of Puente Robles Iberian shoulders and cured meats are so characteristic and unique thanks to their curing in the pure air and shade provided by the Arribes del Duero.

Each slice is a unique experience that will transport you to the tradition and authentic flavour of Iberian gastronomy.

Taste the excellence of Iberian ham in every bite.

Consumption

To enjoy the full flavour of the Iberian cebo de campo shoulder 50% Iberian breed, we recommend consuming it at approximately 24°C.

If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time may be increased to 2 hours.

Best before: 6 months

Meat product.

Feeding

Grains, herbs and wild plants.

Curing time

Total maturation of 24 months, with only 3 months of drying and the rest of the maturation completely natural in our facilities.

Storage

Whole pieces: store in a dry place, in low light and out of direct sunlight, and at an ambient temperature of 16°C -25°C. Remove the cloth cover with which it is shipped and place it on a ham board or hang it up. Keep the first cut to serve as a cover to prevent it from drying out.

It has the Calicer PI/0649/15 Certificate, which guarantees the client and the final consumer the commitment of a job well done and the peace of mind of acquiring a product that respects the regulations in force.

Ingredients

50% Iberian free-range pork shoulder, common salt and preservatives (E250 and E252).

Nutritional valuesAverage value per 100 g.
Energy Value (Kj.)1394 Kj.
Energy Value (Kcal.)333 Kcal.
Fats22.2 g.
Of which saturated fatty acids6.5 g.
Carbohydrates0.5 g.
Of which sugars0.5 g.
Proteins33.2 g.
Salt1.9 g.
Storage and shelf life

Storage whole piece: Unopened for 6 months, once opened or in humid areas, we recommend that it is stored for less than one month.

Shipping method

Vacuum packed.

Weight

Whole pieces weighing between 4 and 7 kg approximately. The total yield is 40%. The delivery includes the knuckle, ham cubes and all usable and edible parts of the vacuum-packed cuts. If you would also like to receive the inedible parts, please ask us to send them to you.

Recommendations

Remove the mesh in which it is wrapped and place it on a ham table or hang it up.

Keep the first cut to serve as a lid and prevent it from drying out.

Our clients reviewsSee All Reviews
Enrique N.(03/06/2024)
En realidad fue una prueba, todo muy bien, especialmente el chorizo y salchichón. El jamón lo encontré hago más deficiente, aunque fue el de la gama inferior y la paleta todavía no lo he probado, pero por el aspecto diría que bien. En cuanto a la entrega y relación cliente proveedor, nada que objetar, al contrario sincera felicitación. Saludos cordiales.
Alfredo D.(29/11/2024)
Excelente jamón de cebo en su punto de sal y secadero . Repetiré
Product out of stockDue to the high demand for this product, we are currently out of stock. We are working to replenish the stock as soon as possible to meet your request. Leave us your email and we will let you know when it is available again.
Puente Robles