Iberian Country Ham 50% Iberian breed
Iberian Ham from Campo de Casalba, one of the best Iberian ham producers in Spain, located a few kilometers from Ezcaray.
Iberian pigs fed outdoors on grass, pasture and cereals. 50% Iberian breed.
-
Meat: 50% Iberian breed from pigs fed outdoors on grass, pasture and cereals.
-
Curing: 36/42 months in a natural drying room.
-
Origin: Villamayor del Río, Burgos (Spain)
-
Elaboration: At Casalba we respect long curing times in a natural drying room and cellar. This process depends on the size of the pieces (the larger the pieces, the longer it takes), the salting (the lower the salt content, the longer it takes) and the type of ham (the fattier the ham, the longer it takes in the drying room).
-
Storage: Keep in a cool place. Once opened, wrap with food film.
-
Shipping format: Iberian ham cubes
-
Recommendations: Open 2 hours before consumption.
Curiosities of Iberian Country Ham
Iberian ham is all cured ham obtained from the meat of Iberian pigs from our own peninsula, without going into the racial percentage or their diet. Following these aspects we can distinguish between:
- Depending on the type of feed: Acorn-fed and fattened Iberian ham.
- According to racial purity: Iberian Ham 50%, 75% and 100%.
Regardless of both aspects, Iberian ham includes all varieties of cured pigs from the Iberian Peninsula, but pata negra refers only to 100% acorn-fed ham, which is considered to be of the highest quality.
Ingredients of Iberian Country 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
Other customers have also purchased:
Rated 4.43 out of 5
(23)
4,50 €
Rated 4.75 out of 5
(40)
12,50 €
Rated 4.77 out of 5
(39)
6,50 €
Rated 4.95 out of 5
(21)
5,95 €
Rated 4.86 out of 5
(14)
6,90 €
Rated 4.91 out of 5
(35)
5,95 €
Rated 4.68 out of 5
(41)
8,95 €
Rated 4.67 out of 5
(3)
6,90 €
Rated 4.88 out of 5
(25)
16,95 €
Rated 4.73 out of 5
(26)
9,50 €
Rated 4.82 out of 5
(28)
6,95 €
Rated 4.86 out of 5
(64)
5,95 €
Rated 4.83 out of 5
(58)
7,95 €
Rated 4.86 out of 5
(22)
12,50 €
Rated 4.89 out of 5
(9)
29,95 €
Rated 4.88 out of 5
(8)
8,95 €
Rated 4.92 out of 5
(12)
10,50 €
Rated 4.56 out of 5
(9)
8,95 €
Rated 4.78 out of 5
(58)
6,90 €
Rated 4.85 out of 5
(137)
5,95 €
Rated 4.89 out of 5
(168)
5,95 €
Rated 4.78 out of 5
(18)
18,95 €
Rated 4.82 out of 5
(73)
7,95 €
Rated 4.00 out of 5
(1)
9,95 €
Rated 4.73 out of 5
(15)
9,50 €
Rated 5.00 out of 5
(2)
34,00 €
The sausages we offer are made from the best selection of unique pieces. Time is on our side, to see how our pieces become thinner in weight and fatter in flavors and colors in the natural drying sheds of our town.
Our products are made with chopped and minced meats, kneaded together with some kind of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into casings.
With the meat pieces (loin, loin of pork, loin of lamb, needle...) and the same system (casing insert), the sausages are made into sausages.
Subsequently, the product goes to the dryer for the curing process, until it is ready to be packaged.
In Casalba we elaborate the sausage in a natural drying room, with oak wood braziers as in the old days. During the process, we keep an eye on the wind, rain, humidity... We check piece by piece to pack them at their optimum curing point.
