D.O. Guijuelo – 75% Ibérico Acorn-Fed Ham

The César Nieto 75% Ibérico Breed Ibérico Acorn-Fed Hams are obtained from animals that enjoy a lengthy montanera (free-ranging period) that favored their free-ranging throughout the dehesas (meadowlands). The flavour notes that appear due to the animal consuming abundant Holm oak fruits, the acorns, combine with an enormous range of organoleptic hues. The César Nieto Ibérico Acorn-Fed Ham is obtained as of selected Ibérico Pig crossbreads, reaching up to 75% of Ibérico Breed in its genetics. The drifts are exclusively fed grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Its characteristic colour ranges from purple right through to pink, characteristically representing its genetics.

Its production, made with the hind quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake for its 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 Ham first comes up in mouth as sweet, a characteristic common to products that are cured in Guijuelo.

• Curing period: more than 36 months
• Allergens: gluten free | lactose free
• Weight: 7,5 – 8,5 kg
• Ingredients: Ibérico pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
• Nutrition facts (100g): Energy: 1716kJ/410 Kcal;
  • Fats: 32g of which saturated fats: 13g monounsaturated fats: 17g and polyunsaturated fats: 2g;
  • Carbohydrates: 1.3g of which Sugar: 1g;
  • Proteins: 30g;
  • Salt: 6.5g