Each pack of hand-sliced César Nieto 50% Iberian Acorn-fed Ham Shoulder offers, with the guarantee of the D.O. Guijuelo seal, the same quality as the 50% Iberian Acorn-fed Ham but with its own character. Its curing period is proportionally shorter, so its flavors and aromas are very intense, perhaps more so than those of the ham itself, although they offer a different range of nuances, much appreciated by the public.
Enjoying the César Nieto Ham Shoulder 50% Iberian Race Acorn-fed is to discover an intense flavor that is at the same time full of delicate nuances. This richness is the result of its long curing period of more than 24 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 as well as soft, it “melts” on the palate. This makes the Acorn-fed Ham Shoulder 50% Iberian a particularly heart-healthy food.
The Iberian Acorn-fed Ham Shoulder is obtained from selected crosses of the Iberian Pig, reaching a 50% of the Iberian Breed in its genetics. Our herds feed exclusively on grass and acorns in total freedom in the pastures of Salamanca and Extremadura. Its preparation, from the forelimbs of the animal, is completely traditional and natural salt from the Salinas de Torrevieja is used for the 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 Shoulder has a sweet first attack in the mouth, characteristic of cured products from Guijuelo.
Iberian pork shoulder, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
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
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