75% Iberian Bellota Ham 48 months 8 - 8,5 kg Casalba

  • Unbeatable texture and flavor. The 75% Iberian breed gives it a great aroma full of nuances and 25% Duroc the perfect infiltrated fat. You won't be able to stop eating it!
  • Minimum curing of 48 months in natural drying room and cellar.
  • Iberian pigs raised in pastures give rise to pieces of unique flavor, marbled and extraordinarily juicy. 
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419,00 € *

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Prices include VAT but exclude delivery costs.
Delivery time: approx. 2-7 business days.

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Format 8.5 kg approx.
NUTRITION INFORMATION Avarage values per 100 g
Energy 1743 kJ / 419 kcal
Fat 32,54 g
of which Saturates 12,19 g
Carbohydrate under 1%
of which Sugars under 1%
Protein 31,44 g
Salt 6,20 g

Delicious acorn-fed ham made under a delicate selection process of the best pieces of the hind legs of pigs of 75% Iberian and 25% Duroc breed. This breed is obtained by crossing the females resulting from the crossing of 50% Iberian 50% Duroc. Said females will be crossed with a pure Iberian male, obtaining approximately 75% Iberian and 25% Duroc. The results will be seen in the ham by obtaining an aroma that borders on perfection, from 75% pure Iberian and the necessary contribution of fat infiltration from 25% of the Duroc breed.

These hams have an unbeatable flavor and aroma. The pigs are fed with acorns from the pastures, which gives their meat a special infiltrated fat and very rich in fatty acids similar to olive oil. This acorn-fed Iberian ham is characterized by having a minimum curing period of 48 months in a natural drying room and cellar, in which all its properties are developed. 

Accompanying it with a good wine and some Manchego cheese tapas, the enjoyment is assured. 

Iberian bellota pig's ham, salt, preservatives (E-250 and E-252) and dextrose.

Does not contain.

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75% Iberian Bellota Ham 48 months 8 - 8,5 kg Casalba

75% Iberian Bellota Ham 48 months 8 - 8,5 kg Casalba

  • Unbeatable texture and flavor. The 75% Iberian breed gives it a great aroma full of nuances and 25% Duroc the perfect infiltrated fat. You won't be able to stop eating it!
  • Minimum curing of 48 months in natural drying room and cellar.
  • Iberian pigs raised in pastures give rise to pieces of unique flavor, marbled and extraordinarily juicy. 

Write a review

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