Gran Reserva DUROC ham
Gran Reserva DUROC ham
Gran Reserva DUROC ham
Gran Reserva DUROC ham
Gran Reserva DUROC ham
Gran Reserva DUROC ham

Gran Reserva DUROC ham

€121.10

• Curing: Minimum 24 months.

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

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

copy of Additional services Ham
Total: 0
 

The special jamón Gran Reserva Duroc is the only product of its kind. It is a high-quality substitute for standard serrano ham, made using the same process as Iberico ham, cured slowly in natural drying rooms and cellars. From select Duroc pigs, this jamón Gran Reserva Duroc has a pinky colour with lots of infiltrated fat, full of aromas and flavours.

Curing
over 24 months
Energy (KJ/Kcal)
1136 / 272
Fat (g)
14.57
Saturated fat (g)
5.36
Carbohydrates (g)
2.79
Sugars (g)
< 1
Protein (g)
32.31
Salt (g)
3.88
Quality
Gran Reserva DUROC
18 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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