IBERIAN SHOULDER SLICED CASE
Iberian Cebo Shoulder
50% Iberian Breed
An Iberian shoulder of the highest quality that stands out for its aroma, texture and flavor that make it a true masterpiece.
Minimum curing 12 months
EXPIRY 12 MONTHS
The result of the quality of the raw material and careful curing is our Iberian bait shoulder, which is characterized by its soft texture, its evocative aroma and its streaky fat that enhances a lasting flavor. Nico's traditional know-how is reflected in these hams finished with the utmost care.
CASE WITH 18 ENVELOPES OF 80g EACH ENVELOPE
2 PIECES OF KNUCKLES FOR BROTH
EQUIVALENT TO A PIECE OF APPROXIMATELY 4KG
Iberian pork ham, common salt, sugar, acidity regulator E-331iii, preservatives E-252 and E-250, antioxidant E-301
Nutritional information per 100 g
Energy value 1424 kJ 343 kcal
of which saturated 11.3 g
Carbohydrates 0.5 g
of which sugars 0.4 g
Nico ham should be eaten at room temperature, that is, at about 21º. At this temperature the brilliance of the natural fat will be maintained, while if it is too cold the appearance will be rather dull.
Try to cut thin slices, medium in size and with some fat to make them juicier.