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Product Description:
100% Alentejano Varanegra Cured Ham 30M - Black Pig - 251023
Free-range black pigs are fed mainly acorns, a distinguishing element in the production of Alentejano pork. Acorns are rich in oleic acid, which reduces cholesterol and promotes muscle and bone growth.
1. DESCRIPTION Salted pork leg produced through a technological process that includes a curing period of 30 months. The legs come from animals that are 100% Alentejano breed.
1. INGREDIENTS / ALLERGENS Free-range black pork leg – origin: 100% Portuguese (97%), salt and preservatives (Potassium Nitrate and Sodium Nitrite).
2. SENSORY CHARACTERISTICS Colour – “Ruby and glossy marbling”. Smell and taste – “Characteristic”. Texture – Fatty richness.
3. NUTRITIONAL DECLARATION AVERAGE VALUES PER 100 g
Energy – 1956 kJ / 473 Kcal
Fat – 42 g
Of which saturates – 17 g
Carbohydrates – 0.6 g
Of which sugars – 0 g
Fibre – 0 g
Protein – 22 g
Salt – 3.9 g
4. LABELLING / STORAGE CONDITIONS Batch coding: Assigned numerical code. Storage conditions: Absorbent paper wrapped in black cotton mesh. Storage instructions: Keep in a cool, dry environment; consume at 20°C–25°C. Minimum durability date: 12 months. Preparation method: Consume as presented. Target consumers: Any consumer, except those with hypertension or high cholesterol/triglyceride levels. Metal detector – Veterinary control number: PT L-301. Green Dot symbol present
