Iberian Ham "Pata Negra" with between 30-36 months natural curing time, by Nevadensis in Trevélez. This ham is made with ham of 50% Iberian breed pigs and seasalt, without any other artificial additives. Each ham is handpicked by our traditional experts.
Detailed information about the product.
Minimal Curing Time |
30 Months, 36 Months |
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Aproximate Weight |
From 9,5kg (20,9lbs) to 9kg (19,8lbs) |
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Denomination |
Iberian Ham |
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Brand |
Jamones Nevadensis |
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Producer |
Jamones Nevadensis, SL |
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Breed |
Ham of female pigs from 50% Iberian breed |
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Flavour |
Soft and delicate, low in salt |
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Colour |
Pale red, fading towards the inside |
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Ingredients |
Pork, Seasalt |
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Breed |
Ham of female pigs from paternal Duroc |
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Salt Content |
Regulatory: < 4.5%
Nevadensis: < 3.5% |
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Artifical Additives |
None |
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Consumption temperature |
Ideally between 18°-24°C |
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Best Before |
Consume within 6-7 months of purchase |
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Storage |
In a dry place, at room temperature and covered with some rind and a cloth. |