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

Cebo Iberico Shoulder Ham 50% Black Iberian

Product available with different options
€87.75

White tag | Cebo Iberico shoulder ham 50% Black Iberian

• Curing: Minimum 28 months.

• Ingredients: Cebo 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
 

Hind leg of a grain-fed Black Iberian pig, called Cebo, which has become one of the most popular products in the great Iberico family in recent years. The Cebo Iberico shoulder ham is crafted from animals that are bred from 100% Black Iberian sows and selected Duroc males, living in feed yards and eating top-quality feed high in nutritional value. 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)
1765 / 426
Fat (g)
34.77
Saturated fat (g)
13.1
Carbohydrates (g)
0.50
Sugars (g)
1
Protein (g)
28.17
Salt (g)
4.90
Quality
Cebo
0 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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