50% Ibérico Breed Deboned Acorn-Fed Ham
  • 50% Ibérico Breed Deboned Acorn-Fed Ham
  • 50% Ibérico Breed Deboned Acorn-Fed Ham
  • 50% Ibérico Breed Deboned Acorn-Fed Ham
  • 50% Ibérico Breed Deboned Acorn-Fed Ham

50% Ibérico Breed Deboned Acorn-Fed Ham

CN-JS4165

César Nieto 50% Ibérico Acorn-Feed Ham in its deboned format is gaining fans day-by-day. And this is not only the case for the commercial part, but also on an individual level due to its novel presentation in the shape of 4 blocks. Almost all of it can be used and this format makes it really easy to machine-slice or hand-carve, as the size of the blocks is very manageable. With this method it is possible to obtain paper thin slices, those that melt in your mouth, in the same exact way as with the traditional cut of a whole ham; yet without the difficulty involved in avoiding the bones and the irregularities of its anatomy.

 

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Description

The César Nieto Ibérico Acorn-Fed Ham is obtained as of selected Ibérico Pig crossbreads, reaching up to 50% of Ibérico Breed in 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)
  • Nutritional facts:
    • 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
Product Details
CN-JS4165

Data sheet

Country of Origin
Spain
DOP
Guijuelo
Classification of Jamon iberico
Red label
Variety of ham
Jamon Iberico
Cut of ham
Boneless
Part of ham
Ham leg (Back leg)
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