Ham Rooms Casa do Monte

Description:

The first historical records date back to Roman culture, where they were called "perexsuctum," meaning lean. The type of curing, the breed of animal, and the way it's raised yield very different products. Shoulder pork has a higher fat content and, because it's smaller, doesn't require as much curing time. It's juicier and has a more intense flavor.

Ingredients:

Pork leg (96%), sea salt, sugar, dextrose, preservatives (E250, E252) and antioxidants (E316, E331).

Nutritional Information:

Average values per 100g of product. Energy: 795kJ/189kcal; Fat: 5.8g, of which saturated: 2.1g; Carbohydrates: <1.0g, of which sugars: <0.5g; Fiber: <1.0g; Protein: 33.4g; Salt: 6.6g.

Region:

Edges