Cured ham boneless obtained from the hind legs of pigs.
This cured ham is the result of careful breeding of pigs fed mainly on cereals and feed, which gives it its unmatched flavor and delicate texture.
The smell and taste of Puente Robles Iberian hams and sausages are so characteristic and unique thanks to their curing with pure air and the shade provided by the Arribes del Duero.
Each slice is a unique experience that will transport you to the tradition and authentic flavor of Spanish gastronomy.
Savor excellence with every bite.
Meat product.
Consumption
To enjoy the full flavor of the cured ham, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase up to 2 hours.
Best before: 12 months.
Feeding
Cereals and feed.
Curing time
Total curing of 20 months, with only 3 months of drying and the rest of the curing being completely natural in our facilities.
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, and at a room temperature of 16°C -25°C. Remove the cloth cover it is shipped with and place it on a ham stand or hang it. Save the first cut to use as a cover and prevent it from drying out.
It has the Calicer Certificate PI/0649/15, which guarantees the customer and the end consumer the commitment to a job well done and the peace of mind of acquiring a product that complies with current regulations.
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