Cebo de campo 50% Iberian shoulder hams cured for approximately 22 months, half-piece acorn-fed 50% Iberian chorizo, half-piece acorn-fed 50% Iberian salchichón and half-piece acorn-fed 50% Iberian loin.

~~121,70€~~

109,00 € (VAT included)

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Sale pack

~~121,70 €~~

109,00 €

c.€16.03/kg VAT included

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Description

This pack is comprised by a cebo de campo 50% Iberian shoulder ham of 4.5 to 5 Kg, half-piece acorn-fed 50% Iberian chorizo of 600 to 700g, half-piece acorn-fed 50% Iberian salchichón of 600 to 700g and half-piece acorn-fed 50% Iberian loin of 500 to 600g.

The shoulder ham comes from 50% Iberian breed pigs raised in freedom and fed with high-quality cereal, natural feed, and other fruits of the ground.

Both the sausages and the loin come from 50% Iberian breed pigs raised in freedom and fed on acorns during the ‘montanera’ season.

Nutritional information

Shoulder ham: Approximate nutritional information per 100g
Energy value 1466 KJ/ 352 Kcal
Fat 25
of which saturated 9,7
Carbohydrate 1,0
of which sugars <0,5
Protein 32
Salt 3,7

Loin: Approximate nutritional information per 100g
Energy value 1197 KJ/ 286 Kcal
Fat 15.5
of which saturated 5.5
Carbohydrate 0.9
of which sugars <0,5
Protein 35.8
Salt 3.82

Chorizo: Approximate nutritional information per 100g
Energy value 2190 KJ/ 530 Kcal
Fat 49.0
of which saturated 20.3
Carbohydrate 1.6
of which sugars 0.6
Protein 20.6
Salt 3.3

Salchichón: Approximate nutritional information per 100g
Energy value 2008 KJ/ 485 Kcal
Fat 42.1
of which saturated 16
Carbohydrate 1.4
of which sugars 0.7
Protein 25.1
Salt 3.74

*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.

Storage tips

Shoulder ham:

Kept in a cool, dry place, preferably in a ham holder or hung up and away from direct light.

Sudden changes in temperature should also be avoided, therefore a cellar or storage room could be the perfect place for its best preservation.

When you receive the product, free the piece from any type of wrapping so that it can breathe properly.

Once opened, protect its cut with a clean, lint-free cloth.

Sausages and loin:

Keep in the fridge at a temperature between 0ºC and 8ºC.

Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.

Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.

However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.

SALE! Iberian Pack

Cebo de campo 50% Iberian shoulder hams cured for approximately 22 months, half-piece acorn-fed 50% Iberian chorizo, half-piece acorn-fed 50% Iberian salchichón and half-piece acorn-fed 50% Iberian loin.