495,00 € VAT included
9 – 10 kg
César Nieto 75% Ibérico Breed Ibérico Acorn-Fed Hams corresponding to the year 2014 are the result of animals that have enjoyed an excellent montanera (free range period), that is in both pertaining to the number of acorns and to the quality of these acorns that they freely graze on throughout the dehesa (meadowland). That early montanera allowed for the hams to be ready in our facilities early on and thus enjoy several more months of curing than other ham years. The flavour notes that arise when consumed pertain to the fruit of the holm oaks combined with a tremendous range of organoleptic hues, result of its progressive enriching in flavour and aromas during a period of more than 48 months of curing.
To enjoy a César Nieto Ibérico Acorn-Fed Vintage Year 2014 Ham will allow you to discover an intense flavour, which in turn overflows with delicate hues. This richness is the result of a lengthy curing period (more than 48 months), and of the natural diet followed by the pigs, based on acorns. Its characteristic colour ranges from intense pink right through to pale pink, with abundant fat marbling. The proportion of oleic acid in its fats is more than 56%, which makes the ham unctuous and in turn light, literally “melting” on the palate. This fact also makes an Ibérico Acorn-Fed Ham a particularly heart healthy food product.
The César Nieto Ibérico Acorn-Fed Ham is obtained as of selected Ibérico Pig crossbreads, reaching up to 75% of Ibérico Breed in its genetics. The drifts are exclusively fed grass and acorns while free-ranging in the Salamanca and Extremadura Dehesas (meadowlands). Its production, made with the hind quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake for its salting process. Guijuelo’s unique micro-climate and its elevation standing at more than a thousand meters above sea level, allows us to use less salt in its production as compared with other areas. Thus our Ibérico Acorn-Fed Ham first comes up in mouth as sweet, a characteristic common to products that are cured in Guijuelo.
Curing period: more than 48 months
Allergens: gluten free | lactose free
Ingredients: Ibérico pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
Nutrition facts (100g): Energy: 1716kJ/410 Kcal; Fats: 32g of which saturated fats: 13g monounsaturated fats: 17g and polyunsaturated fats: 2g; Carbohydrates: 1.3g of which Sugar: 1g; Proteins: 30g; Salt: 6.5g