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This pack is comprised by an acorn-fed Iberian shoulder ham of 5 to 5,5 kg naturally cured for approximately 24 months, and half-piece acorn-fed Iberian loin of 600 to 700g. Both from 50% Iberian breed pigs rised in freedom and fed on acorns during the ‘montanera’.
Iberian 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 3,8
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
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.
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.
This pack is comprised by an acorn-fed Iberian shoulder ham of 5 to 5,5 kg naturally cured for approximately 24 months, and half-piece acorn-fed Iberian loin of 600 to 700g. Both from 50% Iberian breed pigs rised in freedom and fed on acorns during the ‘montanera’.
Iberian 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 3,8
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
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.
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.
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