Patanegra Cebo de campo "Cinta Verde"
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Patanegra Cebo de campo “Cinta Verde”
Patanegra Cebo de campo “Cinta Verde”
Patanegra Cebo de campo “Cinta Verde”
Patanegra Cebo de campo “Cinta Verde”

Patanegra Cebo de campo "Cinta Verde"

by Garrudo

Da €8,50 a €115,00

Pig 50% Iberian breed also fed with feed
Shoulder (paleta) boned 1,5 kg
Shoulder (paleta) whole of 5.5 kg
Pre-sliced ham in 100g vacuum pack
Remove the package from the fridge and open it at least an hour before consumption to allow the product to oxygenate

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See also the other products of Garrudo

Patanegra de Bellota “Cinta Negra”
Patanegra de Bellota "Cinta Negra"
Serrano Gran Reserva
Serrano Gran Reserva
Patanegra de Bellota “Cinta Roja”
Patanegra de Bellota "Cinta Roja"

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Patanegra Cebo de campo “Cinta Verde”

Reviewed by

Gianluca

The Alchemist

The "Cebo de campo" pigs with green seal (green belt) are raised in freedom in nature reserves and feed on natural pasture, herbs, cereals, legumes and feed, they are 50% of Iberian breed, ie 100% Iberian sow and Duroc boar . Like the black and red cinta hams, also the green ones are highly digestible, have a very high concentration of essential amino acids, unsaturated fats (good cholesterol), vitamins and mineral salts. It has a beautiful deep red color with well distributed light pink veins of fat. The leg of ham is offered already sliced and vacuum packed. The shoulder ham (paleta) I recommend cutting it with a knife into thin slices. If the slices don't come as thin as those of the Garrudo master butchers, don't worry: Patanegra ham, whatever the color of the seal, is never hard or rubbery but melts slowly in the mouth, releasing a round, intense and long flavor. .

Patanegra ham is an incomparable taste-olfactory experience that you can hardly forget, its meat is intense red and has pinkish white fat infiltrations that give it an intense, extremely deep and long flavor.
The "Cinta Verde" ham, both shoulder (paleta) and leg (jamón), is obtained from 50% Iberian pigs reared in freedom in the nature reserves of the south-western region of Spain, with a diet based on acorns, vegetables and feed. The result is a meat with extraordinary nutritional properties, rich in B vitamins, vitamin E and minerals such as calcium, phosphorus, magnesium, potassium, iron, sodium, as well as unsaturated fats, the so-called "good" cholesterol. It also has a much higher concentration of essential amino acids per gram of protein than meat from other breeds. Finally, thanks to the proteolysis process that occurs during maturation, the digestibility index reaches levels that oscillate between 85% and 100%.
The aging, which goes from 24 to 30 months, guarantees an elegant, refined and at the same time intense and persistent aroma.

Preparation time

Average nutritional values per 100 g

Energy 375 kcal
Fat 22.4 g
Carbohydrates 0,10 g
Protein 43.2 g
Sodium 1110 mg
Phosphorus 157.5 mg
Vitamin B12 15,68 µg
Vitamin E 11 µg
Calcium 27.08 mg
Iron 3.35 mg
Magnesium 157.5 mg
Potassium 153 mg
Method of conservation

Store at a temperature of 10-18 ° C and cover the peeling of the ham with one
kitchen rag or a lot of cardboard
Tasting tips

Serve at 21-23 ° C, cut the shoulder into thin slices that melt in the mouth; do not pile the slices on the plate to avoid that the & #039; stick the #039; on top of the other
Recommended combinations

Excellent with bread, tomato and olive oil; we recommend the combination with the following wines: prosecco, sparkling wine, champagne, light and young wines, red reserve and crianza wines, sweet wines with strong fruity and floral notes are not recommended.
Shipment

Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food.
Country

Spain

Garrudo

Qual è il prosciutto crudo più famoso e buono al mondo?
Noi in Italia abbiamo dei fantastici e rinomati prosciutti, ma se parliamo del "Prosciutto" per eccellenza, dobbiamo ahimè mettere da parte i campanilismi e rivolgere lo sguardo al cuore della penisola iberica e precisamente alla catena montuosa Sierra de Gredos y Bejar tra le province di Avila e Salamanca. In questa zona della Spagna centro-occidentale la produzione di prosciutto di Patanegra risale ben al XVI secolo e oggi come allora i suini pascolano liberi nella "deseha", un bosco di lecci e querce, dove si nutrono di ghiande (bellotas), pascolo ed erbe aromatiche. La loro alimentazione naturale, il grasso nei muscoli per il continuo movimento e la purezza di questa razza di origine selvaggia e mediterranea rendono i prosciutti Patanegra unici per sapore, profumo e consistenza.
Noi siamo andati a scovare ad Avila la migliore azienda produttrice di prosciutti, la Garrudo Benito S.L., un'azienda familiare pluripremiata che da generazioni si dedica alla lavorazione di carni suine sia Iberico (Patanegra) che Serrano, seguendo un rigidissimo protocollo di garanzia di
qualità. Nel 2016 il loro Patanegra è stato proclamato "el mejor jamón iberico de bellota".

Prodotti correlati

Patanegra de Bellota “Cinta Negra”

Patanegra de Bellota "Cinta Negra"

€250,00
by Garrudo
Order
Patanegra de Bellota “Cinta Roja”

Patanegra de Bellota "Cinta Roja"

€38,00
by Garrudo
Order
Serrano Gran Reserva

Serrano Gran Reserva

Da €5,00 a €60,00
by Garrudo
Order
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