Machine-Sliced 50% Ibérico Acorn-Fed Shoulder Ham

To enjoy a César Nieto 50% Ibérico Breed Acorn-Fed Shoulder Ham will allow you to discover an intense flavour, which in turn overflows with delicate hues. This richness is the result of a lengthy curing period, surpassing 24 months, and of the natural diet followed by the pigs, based on acorns. Its characteristic colour ranges from intense pink right through to pale pink, with abundant fat marbling. The proportion of oleic acid in its fat is more than 56%, which makes the ham unctuous and in turn light, literally “melting” on the palate. This fact also makes a César Nieto 50% Ibérico Breed Acorn-Fed Shoulder Ham a particularly heart healthy food product.

The César Nieto Ibérico Acorn-Fed Shoulder Ham is obtained from selected crossbreeding of the Ibérico Pig, reaching 50% Ibérico breed in its genetics. Our drifts exclusively feed on grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Its production, made with the front quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake for the salting process. Guijuelo’s unique micro-climate and its elevation standing at more than a thousand meters above sea level, allows us to use less salt in its production as compared with other areas. Thus our Ibérico Acorn-Fed Shoulder Ham first appears as sweet in mouth, which is characteristic of the products cured in Guijuelo.

• Curing period: more than 24 months
• Allergens: gluten free | lactose free
• Ibérico pork shoulder ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
• Nutrition facts (100g):
  • Energy: 2190kJ/523 Kcal;
  • Fats: 44g of which saturated fats: 18g, monounsaturated fats: 23g and polyunsaturated fats: 3g;
  • Carbohydrates: 1.5g of which Sugar: 1.5g;
  • Proteins: 31g;
  • Salt: 3.2g