44,00 € VAT included
5 envelopes – 100 gr each
Each envelope of Machine -Sliced César Nieto 50% Ibérico Breed Ibérico Acorn-Fed Shoulder Ham offers the same quality as any César Nieto 50% Ibérico Breed Acorn-Fed Ham, yet with its own particular nature. Its curing period is proportionally shorter, therefore its flavours and aromas are very intense, perhaps even more so than a ham itself, with a range of hues that is slightly different and much preferred by many consumers. Its curing period is proportionally shorter, which in turn makes its flavours and aromas even more intense, perhaps even more so than a ham itself, with an extraordinary range of hues that are slightly different.
To enjoy a César Nieto 50% Ibérico Breed Acorn-Fed 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 Acorn-Fed Shoulder Ham a particularly heart healthy food product.
The César Nieto Ibérico Acorn-Fed Shoulder Ham is obtained from selected crossbreeding of the Ibérico Pig, reaching 50% Ibérico breed in its genetics. Our drifts exclusively feed on grass and acorns while free-ranging in 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 for the 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 Shoulder Ham first appears as sweet in mouth, which is characteristic of the products cured in Guijuelo.
Curing period: more than 24 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: 2190kJ/523 Kcal; Fats: 44g of which saturated fats: 18g, monounsaturated fats: 23g and polyunsaturated fats: 3g; Carbohydrates: 1.5g of which Sugar: 1.5g; Proteins: 31g; Salt: 3.2g