TASTING NOTE: Ham with very slender leg, characteristic of the Alentejana Pure Breed. The tender, pink fat has a smooth and unctuous consistency. The meat varies from intense red to pale pink, with intramuscular fat infiltrations that melt in the mouth. Curing: 40 months.
1. DESCRIPTION Cured pork leg produced by a technological process that includes a minimum curing time of 36 months. The legs come from 100% Alentejana breed animals.
2. INGREDIENTS / ALLERGENS Free-range Iberian pork leg (Origin: 100% Portuguese) (97%), salt, and preservatives (Potassium Nitrate and Sodium Nitrite). Contains naturally occurring sugars.
3. SENSORY CHARACTERISTICS Colour – “Ruby and brilliant marbled” Smell and flavour – “Characteristic” Texture – Unctuous fat
4. NUTRITIONAL DECLARATION AVERAGE VALUES PER 100g
Energy – 1956 kJ / 473 Kcal
Lipids – 42 g
Of which saturated – 17 g
Carbohydrates – 0.6 g
Of which sugars – 0 g
Fibre – 0 g
Protein – 22 g
Salt – 3.9 g
5. LABELLING / STORAGE CONDITIONS Batch coding: Numerical code assigned. Storage conditions: Absorbent paper wrapped in golden lycra. Storage instructions: Keep in a cool, dry place, consume between 20°C-25°C. Minimum Shelf Life: 12 months. Preparation method: Consume as is. Target audience: Any consumer, except those with high blood pressure or high cholesterol/triglycerides. Metal Detector – Veterinary control number: PT L-301. Features Green Dot Symbol
-> Comes with a box containing anExclusive Kit - 1 Varanegra knife and 1 apron.
