Trio of Sliced Acorn-Fed Gourmet Products with Shoulder Ham

50% Ibérico Acorn-Fed Shoulder Ham

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

Ibérico Acorn-Fed Chorizo

The best lean meat cuts of the Ibérico pig are the ones chosen to prepare our César Nieto Acorn-Fed Cular Chorizo, which is first marinated in our family’s traditional adobo, following the same recipe that our grandparents used to make, including Vera Paprika and the very best Spanish garlic. It is then stuffed into natural pork casings, which ensures that the Chorizo will preserve all its properties, after which it is hung to air cure at our facilities that are to be found right alongside the Sierra, thus resulting in a product that produces one of the most intense and traditional pleasures of Guijuelo on the palate. This Acorn-Fed Cular Chorizo is made from cuts of meat obtained from animals that have 50% Ibérico Breed in their genetics. Our drifts exclusively feed on grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Their production is completely traditional, using our own adobo recipe that has been our standing tradition for more than five decades now. Guijuelo’s microclimate, which stands at an elevation of a thousand metres above sea level is the reason why our drying sheds and cellars in Guijuelo are the perfect location for their slow curing process of almost 5 months.

• Curing period: 5 months
• Allergens: gluten free | lactose | soy protein | whey protein
• Ingredients: Acorn-fed pork meat and fat, salt, garlic, paprika, lactose, powdered milk, soy protein, milk protein, sugar, dextrin, dextrose, preservatives (E-252, E-250), stabiliser (E-450 iii), antioxidants (E-316), food colouring (E-120). Natural pork casing.
• Nutrition facts (100g): 1989kJ/480 Kcal;
  • Fats: 41g of which saturated fats: 18g;
  • Carbohydrates: 0.5g of which Sugar: 0g;
  • Proteins: 28g;
  • Salt: 3.14g