Perna de Presunto Barrancos Reserva
Obtido a partir do Pernil de Porco Preto de raça alentejana, cada peça de presunto Barrancos Reserva é sujeito a um processo de cura perlongado de até 24 meses, onde obtém um aroma intenso, curado e persistente.
Com uma untuosidade de gordura e um aspeto marmoreado rubi e brilhante, característica similar do pernil de porco preto sujeito a cura natural, este presunto tem um sabor pouco salgado e ligeiramente acidulado.
No processo de cura do presunto reserva a carne é salgada e depois pendurada para secar e curar naturalmente, por um período de cura longo, resultando num sabor mais complexo, textura mais macia e aroma mais intenso.
Ref. :
2022.76Supplier :
Factor TriploCategory :
MerceariaBlack Pig shank of Alentejo's breed resulting from a minimum curing process of 24 months, presents a firm texture with a slightly salty and slightly acidulous flavour.
Did you know that the Alentejano breed pig grazes in total freedom in the montado during 18 to 24 months, in an extensive regime and walks 2 to 3 hectares a day, in search of food, acorns and pasture? The pure and fresh air and all the natural climatic conditions of the small town of Barrancos are fundamental in the curing of the Ham, slow and natural, contrary to the others that exist, which are cured by the smoking process.
Origin: Portugal.
Ingredients: Black Pig Leg (97%), salt, sugars, sodium ascorbate antioxidant (E-301) and preservatives: Potassium nitrate and Sodium nitrite (E-252 and E-250)
Nutritional Characteristics (Average values per 100g): Energy 1295 kJ- 310 kcal, Lipids: 23g of which saturates: 9.9g, Carbohydrates: 3.0g of which sugars: <0.5g, Fibre: 1.0g, Protein: 35g and Salt: 5.45g.
Validity: 360 days.
Liquid Weight: It can vary between 7500gr and 8000gr
| Brand | Casa do Porco Preto |
Last Viewed Products
Subscribe to our newsletter
Be the first to hear about our latest offers & discounts.