Cured ham machine-sliced obtained from the hind legs of pigs.
This cured ham is the result of careful rearing of pigs primarily fed with 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 in 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 to 2 hours.
Best before: 12 months.
Feeding
Cereals and feed.
Curing time
Total curing of 20 months, with only 3 months in the drying room and the rest of the curing process being completely natural in our facilities.
Storage
Sliced or sliced ham: store in the refrigerator between 4-10°C. When ready to consume, let it temper for 10 minutes.
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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