Iberian Field Ham 50% Iberian breed
Jamón Ibérico de Campo de Casalba , one of the best Iberian ham houses in Spain located a few kilometers from Ezcaray .
Iberian pigs fed outdoors on grass, pasture, and grain. 50% Iberian breed.
- Meat : 50% Iberian breed pigs fed outdoors on grass, pasture and cereals.
- Curing : 36/42 months of curing in a natural drying room .
- Origin : Villamayor del Río, Burgos (Spain)
- Preparation : At Casalba, we maintain long curing times in a natural drying room and cellar. This process depends on the size of the ham (the larger the size, the longer it takes), the salting process (the lower the salt content, the longer it takes), and the type of ham (the fattier the ham, the longer it needs in the drying room).
- Storage : Keep cool. Once opened, wrap in cling film.
- Delivery format : Iberian ham tacos
- Recommendations: Open 2 hours before consumption.
Curiosities of Iberian Field Ham
Iberian ham is any cured ham obtained from the meat of Iberian pigs native to our peninsula, regardless of the breed percentage or their diet. Based on these factors, we can distinguish between:
- According to diet: Iberian acorn-fed and cebo ham
- According to racial purity: Iberian Ham 50%, 75% and 100%.
Regardless of both aspects, Iberian ham brings together all the varieties of cured pigs from the Iberian Peninsula, but pata negra refers only to that 100% acorn-fed ham, considered to be of the highest quality .
Ingredients of Iberian Field Ham
Ingredients : Iberian pork ham, salt, preservative (E-250, E-252) and dextrose.
Average nutritional value per 100g:
| Energy value | 1346 Kj / 323 Kcal |
| Fats | 23.1 g |
| of which saturated fats | 9.6 g |
| Carbohydrates | 1.9 g |
| of which sugars | 1.9 g |
| Proteins | 27 g |
| Salt | 3.6 g |
Allergens : None
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The cured meats we offer are made from the finest selection of unique pieces . Time is on our side, as we watch our pieces lose weight and gain flavor and color in our village's natural drying rooms.
Our products are made with chopped and minced meat, kneaded together with some type of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into a casing.
The sausages are made with the meat pieces (loin, shoulder, shoulder, etc.) and the same system (inserted in the casing).
The product then moves to the drying room for the curing process, until it is ready to be packaged.
At Casalba, we make our cured meats in a natural drying facility , using oak-fired braziers, just like in the past . We monitor the process for wind, rain, and humidity. We inspect each piece to package them at their optimal curing point.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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