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
Approximate Weight: From 8,5kg to 9kg

Approximately  24,57 per kg

 215,00 Including VAT

Whole, deboned or pre-sliced?

Optionally, we can pre-slice the ham or debone it and send it to you vacuüm-packed.

Buy this product today and earn 215 Jamontañeros.
Iberian Ham “Pata Negra” 2 Years
Iberian Ham "Pata Negra" with more than 24 months natural curing time, by Nevadensis in Trevélez. This ham is made with ham of 50% Iberian bred pigs and seasalt, without any other artificial additives. Each ham is handpicked by our traditional experts.

Origen

Pork from animals bred under controlled circumstances, including breed and feed. Female pigs from 50% Iberian breed.

Production

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
Denomination Iberian Ham
Breed Ham of female pigs from 50% Iberian breed
Flavour Soft and delicate, low in salt
Colour Pale red, fading towards the inside
Ingredients Pork, Seasalt
Breed Ham of female pigs from paternal Duroc
Sodium Content Regulatory: < 4.5%
Nevadensis: < 3.5%
Artifical Additives None
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.

Alergens None
Energy 275 Kcal
Fat, of which: 16.6 g
- Saturated 7.5 g
Carbohydrates 0 g
Proteins 31.5 g
Salt 2.5 g
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SKU: JCIN24M-001 Categories: , ,