Iberian Cebo Ham 50%
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Iberian Cebo Ham 50%

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
  • Whole piece
  • Boneless
  • 7.50 - 8.00 kg
  • 8.00 - 8.50 kg
  • 8.50 - 9.00 kg

€131.82

€131.82 Tax excluded

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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.

Raza
50% ibérico
Alimentación
Cebo
Type
Jamon
Origen
Elaborado de forma tradicional en Guijuelo (Salamanca)
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