Iberian Ham “Pata Negra” 3 Years
Iberian Ham “Pata Negra” with more than 24 months natural curing time.More...
- Cured 100% natural in the Sierra Nevada park
- No artificial additives
- Reduced in salt
- Meat from a female pig
- With as only ingredients seesalt and Iberian pork
- 50% Iberian breed
Approximately € 25,94 per kg
Out of stock
Pork from animals bred under controlled circumstances, including breed and feed. Female pigs from 50% Iberian breed.
A slow and careful, traditional curing process in our natural ham drying-houses in one of the highest villages of Spain, in the Sierra Nevada, Granada province.
Detailed information about the product.
|Minimal Curing Time||30 Months, 36 Months|
|Aproximate Weight||From 9,5kg (20,9lbs) to 9kg (19,8lbs)|
|Producer||Jamones Nevadensis, SL|
|Breed||Ham of female pigs from 50% Iberian breed|
|Flavour||Soft and delicate, low in salt|
|Colour||Pale red, fading towards the inside|
|Breed||Ham of female pigs from paternal Duroc|
|Salt Content||Regulatory: < 4.5%
Nevadensis: < 3.5%
|Consumption temperature||Ideally between 18°-24°C|
|Best Before||Consume within 6-7 months of purchase|
|Storage||In a dry place, at room temperature and covered with some rind and a cloth.|
Nutritional information of the ham, averages based on 100g natural samples.
|Fat, of which:||16.6 g|
|- Saturated||7.5 g|