Iberian Cebo Ham 50%

Iberian Cebo Ham 50% - Berman ibéricos

Iberian Cebo Ham 50%. Piece of the rear part of 50% Iberian breed pigs. Its curing ranges from 22 to 36 months with a weight of 7.50 kg to 9 kg.

• 50% Iberian cebo certificate
• Natural curing in Guijuelo minimum 22 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: 1445 KJ/100g; 348 Kcal/100g

Crude protein: 29.30

Crude fat: 25.60

Saturated fat: 8.91

Total carbohydrates: <1.0

Sugars: <0.5g/100g

Salt: 4.20

Conservation

Store in a cool, dry place. Optimum temperature for consumption above 18 degrees.