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Brindisa Bellota 75% Iberico Ham Leg

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DESCRIPTION

The Brindisa bellota ham is made from pigs of 75% Iberico breed that have fattened up on acorns on the dehesa of Extremadura for 10-12 weeks at the end of their lives.

The hams are then expertly cured in Guijuelo, Salamanca for between 30 and 36 months. The ham has a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish.

Minimum weight 7kg

Find out more about Spanish Ham and how to carve at our Ham School.

INGREDIENTS

INGREDIENTS Pork, salt, preservative: E252. Made with 166g of Spanish pork per 100g of finished product STORAGE & CARE Keep in a cool and dry place away from direct sunlight

Nutrition

Nutrition -	Per 100g
Energy	1267kJ / 304kcal
Fat	23g
of which saturates	8.5g
Carbohydrate	1g
of which sugars	0.5g
Protein	33g
Fibre	0g
Salt	4.5g
* Typical values per 100g

REVIEWS

RECIPIES

SUPPLIER

A. Castro y González, S.A.

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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