Iberian Ham “Pata Negra” 2 Years
Iberian Ham “Pata Negra” with more than 24 months natural curing time.
- Cured 100% natural in the Sierra Nevada park
- No artificial additives
- Low in salt
- Meat from a female pig
- With as only ingredients seesalt and Iberian pork
- 50% Iberian breed
Approximately € 24,57 per kg
€ 215,00 Including VAT
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||2 Years|
|Aproximate Weight||From 8,5kg to 9kg|
|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|
|Sodium 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, averages based on 100g natural samples.
|Fat, of which:||16.6 g|
|- Saturated||7.5 g|