Acorn-fed Iberico Ham 75% Black...
Acorn-fed Iberico Ham 75% Black...
Acorn-fed Iberico Ham 75% Black...
Acorn-fed Iberico Ham 75% Black Iberian DO Guijuelo
Acorn-fed Iberico Ham 75% Black Iberian DO Guijuelo
Acorn-fed Iberico Ham 75% Black Iberian DO Guijuelo

Acorn-fed Iberico Ham 75% Black Iberian DO Guijuelo

€361.45

• Curing: Minimum 36 months.

• Ingredients: Acorn-fed Iberico pork ham, salt, preservatives (E-252, E-250), antioxidant (E-316) and sugar. GLUTEN-FREE, SOYA-FREE, LACTOSE-FREE.

• Due to the strict control of the GUIJUELO Denomination of Origin, the transformations of these products require a processing time of 5-7 working days.

Weight
  • 7 to 8 kg
  • 8 to 9 kg
  • 9 to 10 kg

copy of Additional services Ham
Total: 0
 

Our jamón 75% ibérico Bellota is crafted from Black Iberian pigs with the official DO Guijuelo seal and is an extraordinary product from free-range animals raised in the unique Dehesa pasturelands. With a soft texture rich in nuances and shiny pink colour, the jamón 75% ibérico Bellota bursts with sensations on the palate, making memories you won’t forget and will always want to return to.

Curing
over 36 months
Energy (KJ/Kcal)
1293 / 310
Fat (g)
19.42
Saturated fat (g)
6.45
Carbohydrates (g)
2.39
Sugars (g)
< 1
Protein (g)
31.40
Salt (g)
4.63
DO Guijuelo
Yes
Quality
Acorn-fed
10 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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