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 € 20,00 per kg
Our small contribution against the spread of the virus
To help guarantee the health of our employees and food safety standards, we have implemented various internal safety measures. We will ship your order in a vacuum-sealed bag to guarantee the safety of your products during transport.
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|