50% Iberian Ham Shoulder Acorn – Boneless, comes from the front leg of the Iberian pig fed on acorns in the open range and raised in freedom.
The shoulder is somewhat smaller than the ham and requires less curing, lasting up to 36 months at most. The elaboration is completely natural and cured in a traditional way in natural dryers with long curing processes.
Preservation
The boned pieces are ideal for storing it in a more comfortable way, or to have it vacuum packed and thus prolong its life.
You have several options to preserve this type of product, the ideal in case you have a pantry or warehouse would be to store it in it, as long as it is at an optimal temperature of between 15º and 18º.
If that is not your case, do not worry, you can keep it in your fridge, without the product having any type of alteration, yes, do not forget to take it out of the fridge and the plastic about 20 minutes before so that the product breathes and not be cold.
Preparation
So that you can get the most out of the boneless meat that you are going to consume, it is important that you take into account one aspect before eating it. Especially if you want to maintain all its flavor and quality, you should follow the following tips.
If the ham or shoulder is in the refrigerator, it is important that you take it out at least 20 minutes before eating it. In this way we get the ham to heat up and not lose flavor, something that would happen if it were consumed directly cold.
If, on the other hand, you have stored the product in a pantry or warehouse, you only have to remove it from the plastic a few minutes beforehand so that it can breathe and start cutting to enjoy its flavour.
Each of the pieces has an approximate weight of 0.800 net kilograms, although it must be taken into account that the weight will be greater or less depending on the size of the ham or shoulder from which it is obtained.
Consumptiom
Recommended serving: 75 grs/person
Ingredients
50% Iberian Ham Shoulder Acorn – Boneless, salt, dextrose, sugar, preservatives (E-252), antioxidant (E-331iii, E-301).
Curing Process
Lasting a maximum of 36 months
Nutricional Value
Average nutritional values (g/100g) of the product
Protein (g)
Sugar
Satured
Salt (g)
