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Bone-in cured beef from the hind quarters (round, centre leg, stifle, and sirloin) of mature cattle.

Elaborated in Spain in a traditional method based on natural curing with processes such as after salting, washing, post-salting, maturing and aging in natural cellars, being 15 months the minimum curing time.

 

CASTANOBLE BONE-IN CURED BEEF
ORGANOLEPTIC CHARACTERISTICS 

Appearance

Characteristic colour from cherry-red to garnet-red, accentuated in the edges during the end of the curing period. Slight marbling with intramuscular fat. Not dry on outer surface. The cut, depending on the curing, presents streaks of intramuscular fat by using the best selected pieces.

Smell

The smell of the bone-in cured beef is deep and intense aroma characteristic from cured beef after a natural curing process.

Texture

Firm and juicy texture with homogeneous cut surface, with more or less streaks of intramuscular fat, depending on the piece (round, centre leg, stifle, and sirloin). Regular cut and rich external appearance

Flavour

Castanoble bone-in cured beef is distinguished by an intense flavour, lighly salty, with pleasant and evolving bouquet. A consistent finish in the mouth.

……

WEIGHT: From 4,5 to 7 kg

INGREDIENTS: mature beef, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).

To highlight from Castanoble bone-in cured beef

  • Castanoble brand name
  • Minimum curing time 15 months
  • Colour ranges from cherry-red to garnet-red.
  • Intense flavour, lightly salty and penetrating aroma
  • Settlement in natural dry chambers and cellars
  • Gluten free, lactose free

REGULATIONS

Regulation (EC) nº 1333/2008 of the Council and European Parliament on food additives and its subsequent amendments.

Regulation (EU) No 1169/2011 of the European Parliament and the Council of 25 October 2011, on the provision of food information to consumers and its modifications.

Commission Regulation (EU) No 231/2012 of 9 March 2012, establishing a common specifications for food additives included in Annexes II and III to the Regulation (EC) nº 1333/2008 of the Council and European Parliament and its subsequent amendments.

Royal Decree 474/2014, of 13 of June 2014, approving the quality standards of meat products.

PACKAGING & LOGISTICS

BOX DETAILSPALLET DETAILS
Cardboard boxEuropean Pallet (1200 x 800 mm)
Box weight 935 g8 layers per pallet
4 pieces per box3 boxes per layer
Dimensions (830 x 360 x 160 mm)Black or transparent shrink film

CONSUMPTION TIPS

If you'd like to enjoy the full range of its organoleptic properties, we recommend consuming this product at 22ºC y 24ºC temperature.


Use a ham knife with a thin blade and cut slices of ham about 7 cm long, making them as thin as possible.

NUTRITIONAL INFORMATION

Typical Values100 g25 g
Energy947 KJ and 231 Kcal236,8 KJ and 57,8 KCal
Fat8,8 g2,2 g
--- of which saturated fat3,8 g1 g
Carbohydrates0 g0 g
--- of which sugars0 g0 g
Proteins38 g9,5 g
Salt4 g1 g

CONSERVATION & STORAGE

Store your ham piece in a fresh and dry place with a constant room temperature.


Once you started slicing the piece, we recommend covering the area of the cut with the fat layer obtained from this piece. Fat layers are located at the rear part of the piece. Try making those fat slices as wide as possible so they would cover the entire area of the ham slice.


Cover the entire piece with a cotton towel. Do not refrigerate and keep away from sources of heat.

If you are interested in this product, please contact us for further information.

We have special conditions for professionals and wholesalers.
We deliver all around Europe.

INTERNATIONALS CALLS (outside Spain)
Tel. +34 684 358 178
Skype: export.castanoble

SPAIN CALLS
Tel. +34 933 457 245

Opening hours:
Monday to Friday (GMT+1)
from 09:00 h to 14:00 h
from 16:30 h to 20:30 h

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