Acorn 50% Iberian Ham Knife Cut

The Benito Pérez’s acorn Iberian ham knife-cut comes from 50% Iberian breed pigs rised in freedom in holm oak pastures and fed on acorns during the ‘montanera’ season.

Same quality as our excellent whole bone-in acorn Iberian ham, delivered in a different format, knife cut and vacuum-packed in convenient 100g plates to eat according to the customer´s needs.

In addition, in the box we include the leftover trimmings of acorn Iberian ham together with the bones, all in vacuum-packed pieces.

This acorn Iberian ham knife-cut is the closest format to a freshly sliced ham.

With this format, you can consume the ham gradually, as the vacuum packs can be kept for months in the fridge.

What does the box contain?

- 100 g plates

* If you choose a c.7 kg ham: 30 plates.

* If you choose a c.8 kg ham: 35 plates

- Ham bones in portions for a tasty consommé.

- Vacuum-packed bag with small ham trimmings.

Product presentation: vacuum packed.

Approximate nutritional information per 100g
Energy value 1436 KJ/ 345 Kcal
Fat 24
of which saturated 8,5
Carbohydrate 0,7
of which sugars <0,5
Protein 31
Salt 3,4

*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.

Keep the plates of knife cut ham in the fridge, as well as the ham trimmings, at a temperature between 0ºC and 8ºC.

Whenever you want to eat a plate, take it out of the fridge approximately 2 hours beforehand, so that it reaches the optimal temperature for the best enjoyment. If this is not possible, you can also temper the sealed plate with hot water.

Then open and oxygenate the product for at least 5 minutes.

Finally, enjoy the knife-cut ham plate at room temperature +- 25ºC.

In case of vacuum loss, remove the product from the bag and eat it as soon as possible.

If you wish to keep part of an opened plate, we recommend you keep it in the fridge wrapped in aluminium foil, although ideally, each plate should be entirely consumed once opened.

Regarding the ham bones, we recommend freezing them.