Region: Badajoz, Extremadura
Meat product obtained after subjecting the hind limbs of the pig to a process of salting, washing, post-salting, curing-ripening and aging that takes no less than 36 months.
Race: PDO 100% Iberian pig (mother and father 100% Iberian, certified by AECERIBER (Spanish Official body for Iberian Pig – genealogical traceability). Black label
Feeding: only acorn and natural pastures
Care: free-range
D’Encinares began its commercial journey in Extremadura in 1990 under the watchful eye of expert ham masters. Free-range only selected pigs (traceability), continuous production process improvement and a strong end-to-end quality control system adjusted to the most rigorous Spanish (PDO) and European standards ensure the health and quality of all products, treated piece by piece, with care, as authentic Iberian products deserve.
HOW TO ENJOY
Store in a cool, dry place away from light and heat. If sliced, store it in the fridge and take it out 60 minutes before serving. Perfect serving temperature: 22 Celsius.
NUTRITIONAL FACTS
Average value per 100g
Energy: 1275 kJ / 305 kcal
Fat: 17.9g (saturated 5.96g)
Protein: 34g
Carbohydrates: <0.1g (sugar <0.1g)
Salt: 4.12g
INGREDIENTS AND CHARACTERISTICS
Ingredients: acorn fed 100% Iberico pork ham, salt, dextrose, sugar, preservatives (E-250, E-252) and antioxidant (E-301)
Colour: from pink to purple red and shiny appearance when cut with streaks of adipose tissue and fat infiltrated into the muscle mass.
Flavour and Aroma: meat with a delicate flavour, little salty or sweet, with little fibrous consistency. Pleasant and characteristic aroma.
Fat: unctuous, depending on the percentage of acorn feeding, bright coloration aromatic white-yellowish and pleasant flavour.
NOTE: Leg delivery may delay up to 2 weeks. We will contact you to confirm delivery dates.
