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Cebo de Campo Iberico Shoulder Ham...
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Cebo de Campo Iberico Shoulder Ham 50% Black Iberian
Cebo de Campo Iberico Shoulder Ham 50% Black Iberian
Cebo de Campo Iberico Shoulder Ham 50% Black Iberian

Cebo de Campo Iberico Shoulder Ham 50% Black Iberian

€94.45

Green tag | Cebo de Campo Iberico ham shoulder 50% Black Iberian

• Curing: Minimum 28 months.

• Ingredients: Cebo de Campo Iberico shoulder ham, salt, preservatives (E-252, E-250), antioxidant (E-316) and sugar. GLUTEN-FREE, SOYA-FREE, LACTOSE-FREE.

Weight
  • 4 to 5 kg
  • 5 to 6 kg

Product transformation - Shoulder ham
Total: 0
 

Iberico ham shoulder of a grain-fed free-range Black Iberian pig, called Cebo de Campo, which has become one of the most popular products in the great Iberico family in recent years. The animals are bred from 100% Black Iberian sows and selected Duroc males, living and growing outdoors in a natural setting. They are high in unsaturated fats and develop a wide range of flavours and nuances while curing in our natural cellars.

Curing
over 28 months
Energy (KJ/Kcal)
1856 / 448
Fat (g)
36.56
Saturated fat (g)
12
Carbohydrates (g)
1.49
Sugars (g)
1
Protein (g)
28.12
Salt (g)
3.45
Quality
Cebo de Campo
17 Items

• Storage: Keep in a cool, dry place.

• Serving: Eat at room temperature.

• Shelf life: The product should be eaten with 22 months of being ready to eat.

 Does not contain any ingredients from genetically modified organisms (GMO). Food grade.

This product is suitable for all consumers, including children and the elderly, except people whose religion forbids them from eating pork.

SENSORY CHARACTERISTICS:

• Colour: Red - pinkish with creamy-white marbling through the meat.

• External appearance: Firm, typical. Slightly flattened shape.

• Appearance when cut: Firm, marbled, characteristic.

• Texture: Uniform, not stringy, mushy or soft.  The fat cap yields easily under pressure.

• Smell and taste: Pleasant, characteristic.

MICROBIOLOGY:

• Escherichia coli (ufc/g.): <1*102

• Salmonella (ufc/g.): absence.

• Listeria (ufc/g): <100. caracter="""" sticas="""" f="""" sico-qu="""" micas:="""" humedad="""" :="""" 47="""" 0="""" prote="""" na="""" bruta="""">24.5%

• Total fat (%): <23.0 %

• Sodium chloride (% s/s):10

• Potassium / sodium nitrate: < 250 ppm at the end of curing.

• Potassium / sodium nitrite: < 100 ppm at the end of curing.

NUTRITIONAL INFORMATION FOR 100 g OF PRODUCT:

• Energy (KJ/Kcal): 1898 / 459.

• Fat (g) 40.32. Of which saturates: - Saturated fat (g): 15. Carbohydrates (g): 1. of which: - Sugars (g): 1. Protein (g): 23.90. Salt (g): 2.93.

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