100g Sliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P.
100g Sliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P.Sliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80gSliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80gSliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80gSliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80gSliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80g

Sliced 36 Month Cured Acorn-fed Iberico Pata Negra Ham Guijuelo D.O.P. 80g


This delicacy comes from unique and authentic Iberian pigs, born and raised in total freedom in the pastures of the south west of the peninsula, the meadows of Extremadura. In this area the animal feeds on acorns, natural grasses and herbs during the...


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    Courier: £5.99 or FREE when you spend £60.00 with
    (est. arrival: Fri 01 Nov to Tue 05 Nov)
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    Sold by Iberica Food >

    More from Iberica Food

    'I founded the business after living and studying in Brighton and enjoying the British culture but missing the Spanish food I grew up with'. Iberica is brought to you by passionate food lovers, offering you the best goods in each region of Spain.
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    Product Description

    This delicacy comes from unique and authentic Iberian pigs, born and raised in total freedom in the pastures of the south west of the peninsula, the meadows of Extremadura. In this area the animal feeds on acorns, natural grasses and herbs during the open range period (the fattening season). Then, the hams are cured in natural dryers (secaderos) in the famous town of Guijuelo, Salamanca province, where its unique flavour and texture is developed.

    • Certified Iberico Pata Negra Ham characterized by the infiltration of unsaturated fat in its muscles
    • Intense nutty aroma, savoury and nutty flavour, marble texture
    • Cured for 36 months, Guijuelo D.O.P., Salamanca
    • 80g Sliced and Vacuum Packed
    About Nitrates and Nitrites Nitrites and nitrates are essential for both ensuring meat is cured fully and properly and also for allowing the complex flavours to develop. Much like sulphite is a natural and important part of wine-making - nitrites do the same job for charcuterie. They exist in minuscule quantities and so long as you don't consume mountains of cured meats every single day then you can rest assured that consuming our meats will only provide you with positive health benefits such as a strong heart and a powerful mind.

    Prep & usage

    Open the pack and keep it room temperature for at least 30 minutes before eating.

    Storage

    Keep refrigerated below 7C.

    Country of Origin

    Spain

    Sold by Iberica Food


    ServicePriceEstimated ArrivalOrder WithinFree Delivery Threshold*
    Courier £5.99Friday 01 November to Tuesday 05 November2 hours, 27 minutes£60.00
    *For products ordered from Iberica Food

    Further delivery details from Iberica Food:

    We only deliver to UK addresses. Delivery services are not guaranteed. We will use reasonable endeavours to attempt to deliver your products as detailed in the order confirmation, however, we cannot guarantee successful delivery by any specific date. Small delays may occur during periods of high demand. To avoid orders sitting in the courier’s depot over the weekend, we do not ship orders on Fridays or weekends.

    We use gel packs and thermal packaging to keep your food products cold in transit. Your order leaves us at 5pm and arrives the following day (normally before 5.00pm). Less than 1% of our deliveries arrive a day late. Orders are well packaged and can cope with such a delay. You must be able to accept a day-late delivery.

    Frozen items will incur a delivery fee of £10. This will be sent on a next working day AM delivery service (excluding the Highlands, Islands and Northern Ireland) to ensure the item arrives with you in a frozen condition.


    Acorn-fed Iberico Ham, salt, preservatives E250 and E252 (Sodium and Potassium nitrates), antioxidant (E-316).

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