Boneless Iberian Ham

Characteristics of Boneless Iberian Ham
HsjGourmet Selection

Boneless Iberian Ham is a type of cured ham that comes from the Iberian pig, a native breed of the Iberian Peninsula in Spain. The term "boneless" refers to the fact that the bone has been removed from the ham. The meat of the Boneless Iberico Ham is usually cut into thin slices and served as a delicacy in Spanish cuisine, often accompanied by Bread, Cheese, Olives and a good Spanish Wine.

Boneless Iberian ham is highly appreciated for its intense flavor and unique aroma, the result of the diet of the Iberian pig based on a healthy and healthy diet, which gives the meat a special flavor. It is also known for its high omega 3 content, which gives the meat a rich, buttery texture. Due to its exceptional quality and flavor, Boneless Iberian Ham thus becomes a Delicatessen food.

ORGANOLEPTIC CHARACTERISTICS:
Smell: intense aroma, persistent after slow and careful curing in natural dryers.
Colour: lean, lively and intense pinkish colour, with infiltrated fat highly veined in the muscle due to its pure Iberian breed and Duroc breed.
Taste: Intense aftertaste characteristic of the natural resources of the dehesa.
Texture: Homogeneous, Juicy with fluidity on the palate.
Curing: Curing that goes from 2 to 3 years in centuries-old natural cellars.

INGREDIENTS:
Acorn-fed Iberian ham 50% Iberian breed, salt.

NUTRITIONAL CHARACTERISTICS (VALUE PER 100 G):
Proteins: 31.7g.
Fats: 33.50 g.
Saturated fatty acids: 12.68 g.
Carbohydrates: < 0.5 g.
Sugars: < 0.5 g.
Salt: 3.89g.
Energy value: 428 Kcal/1778 K.

ALLERGENS:
No preservatives, Gluten free, Lactose free.

APPROXIMATE WEIGHT:
 4.5 to 5.5 Kg

CONDITIONS OF CONSERVATION:
Store in a dry and cool place. Avoid excess moisture. Natural environment. It does not need cold.

#berian ham