5 plates (100 g) of acorn 100% iberian ham knife cut
1/2 acorn 100% iberian loin of 400 to 500 g
1/2 acorn iberian chorizo cular special selection of 700 to 800 g
1/2 acorn iberian salchichón cular special selection of 700 to 800 g
Excelente
5 plates (100 g) of acorn 100% iberian ham knife cut
1/2 acorn 100% iberian loin of 400 to 500 g
1/2 acorn iberian chorizo cular special selection of 700 to 800 g
1/2 acorn iberian salchichón cular special selection of 700 to 800 g
Approximate nutritional information per 100g
Ham:
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
Lomo:
Energy value 1197 KJ/ 286 Kcal
Fat 15.5 g
of which saturated 5.5 g
Carbohydrate 0.9 g
of which sugars <0,5 g
Protein 35.8 g
Salt 3,8 g
Chorizo:
Energy value 2190 KJ/ 530 Kcal
Fat 49.0
of which saturated 20.3
Carbohydrate 1.6
of which sugars 0.6
Protein 20.6
Salt 3.3
Salchichón:
Energy value 2008 KJ/ 485 Kcal
Fat 42.1
of which saturated 16.0
Carbohydrate 1.4
of which sugars 0.7
Protein 25.1
Salt 3.7
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
Ham:
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat the packet, 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 packet with hot water.
Then open and oxygenate the product for at least 5 minutes.
Finally, enjoy the packet 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 the opened packet, we recommend you keep it in the fridge wrapped in aluminium foil, although ideally, each packet should be entirely consumed once opened.
Lomo, chorizo and salchichón:
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.
However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.
5 plates (100 g) of acorn 100% iberian ham knife cut
1/2 acorn 100% iberian loin of 400 to 500 g
1/2 acorn iberian chorizo cular special selection of 700 to 800 g
1/2 acorn iberian salchichón cular special selection of 700 to 800 g
Approximate nutritional information per 100g
Ham:
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
Lomo:
Energy value 1197 KJ/ 286 Kcal
Fat 15.5 g
of which saturated 5.5 g
Carbohydrate 0.9 g
of which sugars <0,5 g
Protein 35.8 g
Salt 3,8 g
Chorizo:
Energy value 2190 KJ/ 530 Kcal
Fat 49.0
of which saturated 20.3
Carbohydrate 1.6
of which sugars 0.6
Protein 20.6
Salt 3.3
Salchichón:
Energy value 2008 KJ/ 485 Kcal
Fat 42.1
of which saturated 16.0
Carbohydrate 1.4
of which sugars 0.7
Protein 25.1
Salt 3.7
*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.
Ham:
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat the packet, 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 packet with hot water.
Then open and oxygenate the product for at least 5 minutes.
Finally, enjoy the packet 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 the opened packet, we recommend you keep it in the fridge wrapped in aluminium foil, although ideally, each packet should be entirely consumed once opened.
Lomo, chorizo and salchichón:
Keep in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge, cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece to warm up for 1 or 2 hours before consumption.
However, if you are about to consume it in a short time or you prefer the product to cure more, leave it covered with a cloth in a cool, dry place.
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