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
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.
The smell of the bone-in cured beef is deep and intense aroma characteristic from cured beef after a natural curing process.
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
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
|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 DETAILS||PALLET DETAILS|
|Cardboard box||European Pallet (1200 x 800 mm)|
|Box weight 935 g||8 layers per pallet|
|4 pieces per box||3 boxes per layer|
|Dimensions (830 x 360 x 160 mm)||Black or transparent shrink film|
|If you'd like to enjoy the full range of its organoleptic properties, we recommend consuming this product at 22ºC y 24ºC temperature.|
|Typical Values||100 g||25 g|
|Energy||947 KJ and 231 Kcal||236,8 KJ and 57,8 KCal|
|Fat||8,8 g||2,2 g|
|--- of which saturated fat||3,8 g||1 g|
|Carbohydrates||0 g||0 g|
|--- of which sugars||0 g||0 g|
|Proteins||38 g||9,5 g|
|Salt||4 g||1 g|
CONSERVATION & STORAGE
|Store your ham piece in a fresh and dry place with a constant room temperature.|
|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
Tel. +34 933 457 245
Monday to Friday (GMT+1)
from 09:00 h to 14:00 h
from 16:30 h to 20:30 h