Iberian Cebo de campo Ham 50%
Iberian Cebo de campo Ham 50%. Piece of the rear part of 50% Iberian breed pigs fed on acorns and natural pastures during the montanera period. Its curing ranges from 24 to 40 months with a weight of 7.50 kg to 9 kg.
- 50% Iberian cebo de campo certificate
- Natural curing in Guijuelo minimum 24 months
- Whole piece from 7.50 kg to 9 kg.
- White label ham
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Iberian Cebo de campo Ham 50% - Berman ibéricos
Iberian Cebo de campo Ham 50%. Piece of the rear part of 50% Iberian breed pigs fed on acorns and natural pastures during the montanera period. Its curing ranges from 24 to 40 months with a weight of 7.50 kg to 9 kg.
- 50% Iberian cebo de campo certificate
- Natural curing in Guijuelo minimum 24 months
- Whole piece from 7.50 kg to 9 kg.
- White label ham
Ingredients
Iberian pork ham, salt, antioxidant (E-331) and preservatives (E-252 and E-250).
Nutritional information (per 100g)
Energy value: 1550 KJ/100g; 373 Kcal/100g
Crude protein: 31.3g/100g
Crude fat: 27.5g/100g
Saturated fat: 9.50g/100g
Total carbohydrates: < 1.0 g/100g
Sugars: < 0.5g/100g Salt: 3.75g/100g
Conservation
Store in a cool, dry place. Optimum temperature for consumption above 18 degrees.
- Raza
- 50% ibérico
- Alimentación
- Cebo de campo
- Origen
- Elaborado de forma tradicional en Guijuelo (Salamanca)
