Ham Out of Norm - Cardene - Extremadura
Información sobre Ham Out of Norm - Cardene - Extremadura
Jamón Fuera de Norma - Cárdeno is a ham outside the Iberian norm, from pigs that have been disqualified from the norm either by late entry into Montanera or because the replacement in the fattening season has not been as expected. In this link you can read more about hams outside the norm.
The elaboration of the Ham Fuera de Norma - Cárdeno is artisanal from beginning to end and is one of the few hams that only has added sea salt, as it has been done all its life. The curing and maturation of the Cardene Ham is carried out slowly in its centennial natural cellars. This natural process causes the fungal flora to emerge in the ham, essential for its curing. This process of curing and aging of Cardene Ham, lasts a minimum of 30 months. Discover its sweet and delicate flavor, with aroma and characteristic buquet. GLUTEN-FREE, LACTOSE-FREE, ADDITIVE-FREE, 100% NATURAL
(El precio no incluye la posible decoración)
FICHA TÉCNICA DE Ham Out of Norm - Cardene - Extremadura
- Approximate Weight
- 6-7kg
- Color Seal R.D 4/2014
- Not covered by the standard R.D. 4/2014 Iberian standard
- Category
- Not Applicable
- Racial purity
- Not applicable
- Feed
- Fruits of the Mediterranean forest
- Handling
- Raised in freedom in the countryside and farmhouses of Extremadura
- Minimal Healing
- 30 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Extremadura
- Place of breeding
- Fields of Southern Extremadura
- Delivery in
- 3 working days
- Allergen Information
- Contains no allergens
- Ingredients
- Ham and Salt. No nitrites or nitrates
- Shipping Information
- Individual piece packed in protective sleeve in cardboard box
- Nutritional Information per 100gr
- Energy (kJ/kcal): 1711/409. Fat (g): 29.6 of which saturated (g): 11. Carbohydrates (g): < 1,0 of which sugars (g): < 0,5. Proteins (g): 29.6. Salt (g): 3.9
- Health Registration
- Lurid. Spain 10.05518/BA
- Certified by
- Certified by:
Aviso sobre la Ficha de Producto
Desde Ibericomio.es recomendamos a todos nuestros usuarios que siempre antes de consumir cualquier producto lean con detenimiento la información nutricional del mismo, el listado de ingredientes y las sugerencias de consumo y/o conservación. También recomendamos se atienda a toda información ya sea voluntaria y/o obligatoria que aparezca en el etiquetado del producto o bien sea facilitada por el productor del mismo. Advertimos que pueden existir errores de transcripción en nuestro portal relativos a la información del producto.
Iberian pigs 100% in Jamones Cárdeno
The producer Jamón Cárdeno de Fuentes de León, Extremadura, produces some of the best 100% acorn-fed Iberian hams with special characteristics: stylized pieces with a thin and thin leg that is characterized by the 100% Iberian pig. Fluid and slightly oxidized covering fat, as a result of feeding pigs based on acorns. The curing of Cardene hams is carried out in centennial wineries with a minimum period of 3 years, so the sweet and delicate taste fruit of the right salting and slow maturation. The humidity conditions and the microclimate of the area.
Artisanal elaboration of Cárdeno hams
The elaboration is 100% handmade is due to the experience of generations and with intuition and sensitivity in the handling of our products. We must necessarily highlight the purely ecological condition of our 100% IBÉRICO CÁRDENO ACORN HAM, both for its elaboration without more additives than sea salt; as for the origin of it, because it comes from an animal raised in the middle of nature, fed with the fruit of the oaks of a natural space specially equipped for the Iberian pig and its unbeatable products.
You can consult our entire catalog of acorn-fed Iberian ham at the best price and preselected so that you can get your choice 100% right.
Ver más productos de este productorIn the Sierra de Aracena and Picos de Aroche, the municipality of Cala stands out with large pastures that facilitate a diet rich in acorns for Iberian pigs.
Manuel Romero, father and son, take care of the curing of each Iberian ham coming exclusively from the animals that they raise in more than 3000Ha of holm oaks.