Information about Paleta de Cebo Campo 50% ibérica, Salamanca
The 50% Iberian field bait shoulder, Salamanca has the right point of salt and a high index of oleic acid beneficial to health.
50% Iberian field bait shoulder from pigs raised on their own farms and fed with 100% natural feed. The pallets are cured for a minimum period of 24 months (depending on the weight of each piece) in the prestigious region of Salamanca.
(The price does not include the possible decoration)TECHNICAL DATA SHEET Paleta de Cebo Campo 50% ibérica, Salamanca
- Weight
- 5,5kgs
- Color Seal R.D 4/2014
- Green
- Category
- Field Bait
- Racial purity
- 50% Iberian
- Feed
- Fed with vegetable feed (corn, cereals, soybeans, etc.)
- Handling
- Raised in freedom among pastures and holm oaks of the Alcudia Valley and Sierra Madrona - Ciudad Real
- Minimal Healing
- 24 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Place of breeding
- Salamanca
- Delivery in
- 2/3 days
- Allergen Information
- Gluten and lactose free
- Ingredients
- Pork shoulder, common salt, sugars, preservatives (E-250, E-252) and antioxidants (E-301, E331iii).
- Nutritional information
- Per 100g of product: Energy Value 1582Kj (9% RDA) - 378kcal (19% RDA), Fat 27g. (39% RDA), Saturated Fat 11g. (56% RDA), Carbohydrates 0g. (0% RDA), Sugars 0g. (0% RDA), Proteins 31g. (63% RDA), Salt 4.4g. (73% RDA).
- Shipping Information
- Individual piece packed in protective sleeve in cardboard box
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
Paleta De Cebo De Campo 50% Ibérico from Salamanca, with the right balance of salt and high content of beneficial oleic acid. It comes from pigs raised on their own farms, fed with natural feed. With a curing process of at least 24 months in the renowned region of Salamanca.