Diced Iberian ham elaborated from rear extremities of selected high-quality Iberian pigs, bred in the pastures of southern Spain, mainly in Andalusia and Extremadura.
These Iberian pigs are given natural feed made from grains and legumes. The traditional production method used in Castanoble includes processes of after salting, post-salting, maturing and aging in natural cellars, being 30 months the minimum curing time.
CASTANOBLE DICED IBERIAN HAM
Lean with a characteristic colour, ranging from the intense purplish red in the most cured areas to the pink shade in the least cured areas. Evenly spread marbling of pearl white colour and shiny fat. Along the cut you can notice some small white “speckles” or “crystals” (tyrosine crystals), pointing out to a slow curing and a low salinity level.
The smell of diced Iberian ham is smooth and characteristic as a fruit of selected feed and a slow and natural curing process.
Depending on the part of the piece, the round side of the ham (la maza) and the flatter side of the ham (la contramaza) have a firm and juicy texture with homogeneous cut surface. While the texture of the white end of the ham (la punta) and the elbow or shin part is more fibrous and tight.
Castanoble diced Iberian ham is distinguished by a delicate flavour, not too salty, with pleasant and evolving bouquet. A semi-intense and pleasant finish in the mouth.
WEIGHT: 100 g
INGREDIENTES: Ham from Iberian grain-fed pork, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252, E-250).
To highlight from Castanoble Diced Iberian Ham
- Castanoble brand name
- Minimum curing time 30 months
- Colour ranges from purplish-red to pink
- Delicate flavour with a pleasant bouquet and a unique 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 4/2014, of 10 of January, approving the quality standards of Iberian meat products, ham, shoulder and cured pork loin. (B.O.E. 03.11.2007).
Royal Decree 474/2014, of 13 of June 2014, approving the quality standards of meat products.
PACKAGING & LOGISTIC
|BOX DETAILS||PALLET DETAILS|
|Cardboard box||European Pallet (1200 x 800 mm)|
|Box weight 100 g||20 layers per pallet|
|25 packets per box||6 boxes per layer|
|Dimensions (435 x 315 x 55 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||1344 KJ and 323 Kcal||336 KJ and 80,8 KCal|
|Fat||23 g||5,8 g|
|--- of which saturated fat||8,7 g||2,2 g|
|Carbohydrates||0 g||0 g|
|--- of which sugars||0 g||0 g|
|Proteins||29 g||7,3 g|
|Salt||4,2 g||1,1 g|
CONSERVATION AND STORAGE
|Store it preferably refrigerated, or 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