Iberian free-range boneless ham obtained from the hind legs of 50% purebred Iberian pigs.
This 50% Iberian breed Iberian free-range ham is the result of careful breeding of Iberian pigs primarily fed on cereals, herbs, and wild plants, which gives it its unique 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 the excellence of Iberian in every bite.
Meat product.
Feeding
Cereals, herbs, and wild plants.
Curing time
Total curing of 36 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 fabric cover it is sent 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 commitment to a job well done and the peace of mind of acquiring a product that complies with current regulations for the customer and the final consumer.
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