484,00 € VAT included
4,5 – 5,5 kg
Boneless César Nieto 100% Ibérico Acorn-Fed Ham in this deboned format is gaining fans day-by-day. And this is not only the case for the commercial part, but also on an individual level due to its novel presentation in the shape of 4 blocks. 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 same exact way as with the traditional cut of a whole ham; yet without the difficulty involved in avoiding the bones and the irregularities of its anatomy.
César Nieto 100% Ibérico Acorn-Fed Ham, with the added guarantee of the Guijuelo D.O. seal, offers all the intense flavour of 100% Ibérico products with quality that is strictly controlled by our Denomination of Origin. Its characteristic colour, ranging from very dark purple right through to pink, with an important amount of outer fat, is in fact the result of its genetic purity. The important amount of oleic acid in its fat makes it smooth and light, in turn “melting” in mouth. And it quickly transports its intense flavour and pleasant aromas to the palate. This organoleptic richness is fruit of the 100% Ibérico genetics, its lengthy curing period, which surpasses 36 months, and the natural diet of the pigs, which is based on acorns.
Guijuelo D.O. 100% Ibérico Acorn-Fed Ham is produced over the basis of 100% Ibérico Breed Ibérico Pigs. The diet of these pigs is exclusively made up of grass and acorns, free-ranging throughout 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. 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 36 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