César Nieto Acorn-fed Ham 50% Iberian in boneless format is gaining more and more followers every day, not only for retail but also for private consumption. Its innovative presentation in 4 blocks allows a great use of the piece, at the same time that it facilitates the cutting both by machine and knife thanks to its manageable size. In this way, the traditional thin slices that melt in the mouth are obtained, just as with the traditional cutting of whole ham, but without the difficulty of avoiding the bones and the irregularities of its anatomy.
Enjoying César Nieto Acorn-Fed Iberian Ham allows you to discover an intense flavor, at the same time full of delicate nuances. This richness is the result of its long curing period, more than 36 months, and its natural diet based on acorns. Its characteristic color ranges from deep pink to pale pink, with abundant fat streaks. The proportion of more than 56% of oleic acid in its fats makes it unctuous yet light, it “melts” on the palate. This makes Iberian Acorn-fed Ham a particularly heart-healthy food.
César Nieto Acorn-fed Iberian Ham is obtained from selected crosses of the Ibérico Pig, reaching a 50% of iberian Breed in its genetics. Our herds feed exclusively on grass and acorns in total freedom in the pastures of Salamanca and Extremadura. Its elaboration, from the hind limbs of the animal, is totally traditional, using natural salt from the Salinas de Torrevieja for its salting process. The unique microclimate of Guijuelo and its 1,000 meters above sea level allow less salt to be used in its production than in other areas. That is why our Iberian Acorn-fed Ham has a sweet first attack in the mouth, characteristic of cured products from Guijuelo.
Iberian pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
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
Buy this item and get 2042 points: 10,21 €
