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Bellota 100% Iberian boneless Pata Negra Ham Exqium ADDITIVE-FREE
€540.60
(€159.00 / kg)
VAT included
100% Iberian Exqium boneless Pata Negra bellota ham.
This ham, produced in Andalusia, is unique in that it contains no additives, nitrites or preservatives.
The only ingredients are ham and salt.
The ham is matured naturally, in drying sheds whose temperature and humidity are regulated by opening and closing the windows.
The curing period varies from 36 to 48 months, depending on climate, room size and location.
A very pure breed, free-range rearing with a diet rich in acorns and the absence of additives give a perfect balance to this exceptional piece.
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You'll discover one of the best boneless Iberian bellota hams in existence, and one of the most natural.
This Exqium boneless ham comes from a farm in Andalusia where each pig has a hectare to eat, acorns, roots and herbs.
The breed is 100% Iberian, so this ham has the appetite of Pata Negra Bellota ham.
The 36 to 48 months maturing period is totally natural, and no mechanical means are used to dry it.
The ingredients of this ham are: Ham and salt. No nitrite or preservatives.
So it's a 100% natural boneless ham.
From the rearing to the final maturing of the ham, everything is done in harmony with nature.
The breeding region is the province of Huelva, in Andalusia, which produces the best hams in Spain.
EXQ005-3400 gr
1 Item
Data sheet
- Ham
- Boneless
- Race
- 100% Iberian
- Ingredients
- 100% Iberian pork ham and salt
- Nutritional information per 100 g or 100 ml
- per 100 g or 100 ml
- Energy
- 1728 kj / 413 kcal
- Fats
- 33,65 g
- Of which saturated fatty acids
- 9,75 g
- Carbohydrates
- 0,5 g
- Including sugars
- 0,5 g
- Proteins
- 27,16 g
- Cell
- 5,10 g
- Producer
- La Valla Hams - Porta Street - Cumbres Mayores - Huelva
- Origin
- Spain
in the same category
100% Iberian Exqium boneless Pata Negra bellota ham.
This ham, produced in Andalusia, is unique in that it contains no additives, nitrites or preservatives.
The only ingredients are ham and salt.
The ham is matured naturally, in drying sheds whose temperature and humidity are regulated by opening and closing the windows.
The curing period varies from 36 to 48 months, depending on climate, room size and location.
A very pure breed, free-range rearing with a diet rich in acorns and the absence of additives give a perfect balance to this exceptional piece.