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Deboned Ibérico Cebo Shoulder Ham

82,50  VAT included

2,5 – 3,5 kg

The César Nieto Ibérico Cebo Shoulder Ham in its deboned format is gaining fans day-by-day. Its novel presentation in the shape of two blocks is ideal, and not only at a commercial level but also individually. Almost all of it can be used and this format makes it really easy to machine-slice or hand-carve, as the size of the blocks is very manageable. With this method it is possible to obtain paper thin slices, those that melt in your mouth, in the exact same way as with the traditional cut of a whole shoulder ham; yet without the difficulty involved in avoiding the bones and irregularities of its anatomy.

 

           pago bizum

SKU: 4175 Categories: ,
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To enjoy a César Nieto 50% Ibérico Cebo Shoulder 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, surpassing 24 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 fat is more than 56%, which makes the ham unctuous and in turn light, literally “melting” on the palate. This fact also makes a César Nieto 50% Ibérico Breed Shoulder Ham a particularly heart healthy food product.

The César Nieto Ibérico Cebo Shoulder Ham is obtained from selected crossbreeding of the Ibérico Pig, reaching 50% Ibérico breed in its genetics.The diet of our drifts is exclusively made up of grass and acorns, free-ranging throughout the Salamanca and Extremadura Dehesas (meadowlands). Its production, made with the front quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake. 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 Shoulder Ham first comes up in mouth as sweet, a characteristic common to products that are cured in Guijuelo.

Curing period: more than 20 months

Allergens: gluten free | lactose free

Ingredients: Ibérico pork shoulder ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)

Nutrition facts (100g): Energy: 1357kJ/326 Kcal; Fats: 21g of which saturated fats: 8g, monounsaturated fats: 11g and polyunsaturated fats: 1g;  Carbohydrates: 0.5g of which Sugar: 0g; Proteins: 33g; Salt: 5.7g

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