Shoulder of Cebo Campo 50% Iberian Boneless. Extremadura
Información sobre Shoulder of Cebo Campo 50% Iberian Boneless. Extremadura
Boneless 50% Iberian field bait shoulder from Extremadura from pigs fed with pastures, herbs and fruits from the Matarrevalva farms in Badajoz supplemented with selected feed.
Cured for a minimum time of 16 months in Almendralejo - Badajoz.
Boneless Iberian shoulder rich in infiltrated fat providing a juiciness characteristic of veined shoulders that leave an incredible taste in the mouth. At its right point of salt.
The boneless shoulder of Iberian field bait is perfect for cutting with machine or knife at home. Ideal format for restaurants.
(El precio no incluye la posible decoración)
FICHA TÉCNICA DE Shoulder of Cebo Campo 50% Iberian Boneless. Extremadura
- Approximate Weight
- 2,4kgs
- Presentation
- Vacuum packing.
- Color Seal R.D 4/2014
- Green
- Category
- Field Bait
- Racial purity
- 50% Iberian
- Feed
- Fruits of Mediterranean forest trees, pastures and selected feedingstuffs
- Handling
- Raised in freedom in the countryside and farmhouses of Extremadura
- Minimal Healing
- 16 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Extremadura
- Delivery in
- 2/3 days
- Allergen Information
- Contains no allergens
- Ingredients
- Iberian pork shoulder, salt, preservatives (E-252, E250), antioxidant (E-316), sugar.
- Conservation
- Provided that the storage conditions are met, the minimum shelf life of the product is one year. Store in a cool, dry place away from direct sunlight.
- Nutritional Information per 100gr
- Energy value kJ 1757kJ. Energy value kcal 422kcal. Fat 34.7g. Saturates 7.5g. Carbohydrates 2 g. Sugars 0.8 g. Protein 25.8 g. Salt 1.06g
- Health Registration
- Jamones y Embutidos Ibéricos Matarrevalva - Almendralejo. Spain. 10.23754/BA
- Certified by
- Certified by: Araporcei
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.
Jamones y Embutidos Ibéricos Matarrevalva - Almendralejo - Extremadura
Our family firm has been dedicated to the breeding of the Iberian pig for more than 100 years. It all started when Celedonio Gómez and Segundo García took the pigs raised in the Deshesa Extremeña for slaughter in Ledrada - Salamanca. After the long journey, they used the place called Matarrevalva as a resting place for their animals before sacrifice. Since then, years of tradition, experience and knowledge have been added to this day.
At present, in Almendralejo the Jamón Ibérico Matarrevalva rests and is cured according to the indications of a team of veterinarians who take care of the selected Iberian pigs from the Dehesa Extremeña that are later used to offer an exquisite Iberian ham or Iberian shoulder Matarrevalva.
Now you can buy the best Almendralejo ham directly from the factory at an exceptional price. Whether our Iberian acorn-fed ham or bait field ham with total guarantee in its traceability.
Ver más productos de este productorThe 50% Iberian boneless field fattening shoulder from Extremadura comes from pigs fed on pastures, herbs and fruits from farms in Badajoz. She has been cured for at least 16 months in Almendralejo, Badajoz. This popsicle has a good fat infiltration that makes it juicy and tastes amazing. It is ideal for cutting at home or in restaurants.