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Produced from the meat of Iberico pigs that have been reared outdoors in the province of Salamanca and have fed on natural grasses, cereals and, on occasion, acorns.
Cured for 2 years by a third generation family firm, the meat has a gently sweet aroma, a well balanced combination of savoury and rich notes and a long , clean aftertaste.
| Nutrition - | Per 100g |
|---|---|
| Energy | 1267kJ / 304kcal |
| Fat | 23g |
| of which saturates | 8.5g |
| Carbohydrate | 1g |
| of which sugars | 0.5g |
| Protein | 33g |
| Fibre | |
| Salt | 4.5g |
| * Typical values per 100g | |
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located in the famous ham-producing town of Guijuelo, Salamanca. Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high-quality ibérico charcuterie.
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