Vallehermoso Technical Datasheet

TECHNICAL DATASHEETS

^Product Technical Datasheets

I b erian Cebo HamCAR00001 WHOLE PIECE

CAR00003 BONELESS

CAR00005 SLICED

CAR00007 WHOLE PIECE

CAR00009 BONELESS

CAR00011 SLICED

I b erian Cebo Shoulder


CAR00015 HALF PIECE

CAR00017 SLICED

I b erian Cebo Loin


CAR00021 HALF PIECE

CAR00023 SLICED

I b erian Chorizo Extra


CAR00027 HALF PIECE

CAR00029 SLICED

I b erian Salchichón Extra

I b erianFroz en MeatIBERIAN LOIN PT000177

IBERIAN SECRETO PT000179

IBERIAN PLUMA PT000180

IBERIAN PRESA PT000181

IBERIAN SOLOMILLO PT000182

DESCRIPTION

ORGANOLEPTIC CHARACTERISTICS

PRODUCT INFORMATION

WEIGHT: 7 - 7,50 Kg. Approx.CURED TIME: > 24 months, according to the size of the piece.

ALLERGENS INFORMATION: Does not contein milk protein,

Gluten-free, lactose-free.

IBÉRICOS VALLEHERMOSOSAT 9892 VALLEHERMOSO SRL

CTRA. LA SOLANA A INFANTES KM. 9

13248 – ALHAMBRA (CIUDAD REAL)

www.ibericosvallehermoso.com

PRODUCT N° CAR00001

The Iberian Ham is the anatomic piece form by the back leg of the Iberian pig, consisting of bone and muscle structure of the

hind limb, and the skin and neuromuscular fascia. The side face has the amount of fat needed to allow proper ham curing at

the same time it allows the characteristic "V" cut on the skin. On the medial side, mainly muscle, it shows a visible bone

corresponding to the innominate pelvic symphysis, a place where the two halves are separated.

Firm and compact consistency, stylized typical morphology, variable size within defined anatomical boundaries, very

noticeable veining, intense color and after slicing a smooth texture, very juicy and characteristic flavor derived from

traditional dry-curing process of Iberian ham.

PRESENTATION: Whole piece, cut in V with

bone.

INGREDIENTS: Iberian pig ham, salt, conservatives (E-250,

E-252), antioxidant (E-301).

DATASHEET CODE: DS.CAR00001

VALID FROM: 18/07/2012

EDITION: 02

PAGE: 1 OF 2

I berian Cebo Ham

VALUES Per 100 g. RDA* <1000 CFU/g

Calories 384 kcal 19% <100 MPN/g

Proteins (g) 30,0 60% <100/gr

Carbohydrates (g) Traces 0% Absence in 25 gr

Total Fat (g) 29,4 42%

Saturated Fat (g) 10,3 52%

Monounsaturated Fat (g) 17,1

Polyunsaturated Fat (g) 2,0

Dietary Fiber (g) Traces 0%

Salt (g) 5,5 91%

*RDA: Recommended Dietary Allowances

Reviewed and Approved by:

Escherichia coli

Clostridium sulfito-reductores

Salmonella spp./Shigella spp.

NUTRITION FACTS MICROBIOLOGIC SPECIFICATIONS

Staphylococcus aureus

PACKAGE INFORMATION AND STORAGE INSTRUCTIONS

PACKAGE: Single piece wrap in white paper and

and packed in protective sleeve.information according to current legislation. Nutritional Facts.

LABEL: Identifying band around the piece with all the

BEST BEFORE/BATCH MARKS: Indicated on

the identifying label of the product.

SERVING SUGGESTIONS:

Recommended serving at room temperature

STORAGE: Storage in a cool, dry place, away from direct

sunlight.

SHELF LIFE: 365 days from date of manufacture, as long as







EDITION: 02

PAGE: 2 OF 2

1 piece= 7,25 approx.

One piece box = 350 approx.

ORDER UNIT: Piece.

INVOICE UNIT: Kg.

PALET WEIGHT:

Two-pieces box = 540 kg approx.

2 pieces = 14,5 kg approx.

BOXES PER PALET:

One piece box = 44

Two-pieces box = 36

needed for transportation.

DELIVERY RECOMMENDATIONS: No special conditions

the storage recommendations are followed.

PACKAGING: Carton Boxes - sizes:

1 piece per box 85x25x14 cms

2 pieces per box 87x27x17 cms

BOX WEIGHT:

LOGISTIC INFORMATION

(above 20°C or 68°F)

DESCRIPTION


PRODUCT INFORMATION

CURED TIME: > 24 months, according to the size of the piece.



WEIGHT: 4 - 4,5 Kg. Approx.



The Iberian Ham is the anatomic piece form by the back leg of the Iberian pig, boneless, shaped, pressed and vacuum

packed.

Boneless and shaped (without skin and without the outer layer of fat). Block presentation (rectangular shape) obtain by

pressing the piece, allows a regular size of the slice through all the piece providing identical slices from one piece to other.

Block length varies depending on the weight of the pieces, The cut shows characteristic veins very valuable, intense color,

offering a smooth texture after slicing.

PRESENTATION: Vacuum packed piece.








EDITION: 02

PAGE: 1 OF 2

Boneless I berian Cebo Ham



Proteins (g) 30,0 60% <100/gr







Salt (g) 5,5 91%








EDITION: 02

PAGE: 2 OF 2

and deliver a refrigerated vehicle at temperature between 3-7°C.

PALET WEIGHT: 360 kg approx.BOXES PER PALET: 42 boxes of two pieces.

DELIVERY RECOMMENDATIONS: Is necessary to transport ORDER UNIT: Piece.

INVOICE UNIT: Kg.





Open 24 hours before serving and serve at room

STORAGE: Keep refrigerated between 0 - 5°C.




PACKAGE: Single piece vacuum packed in

retractile plastic.

LABEL: Identifying sticker with all the information according

to current legislation. Nutritional Facts.



Escherichia coli



PACKAGING: Carton Boxes - size 50x27x21 cms

2 pieces per box.


temperature (20°C or 68°F)

BOX WEIGHT: 8- 9 kg approx.

DESCRIPTION


PRODUCT INFORMATION

The Iberian Ham is the anatomic piece form by the back leg of the Iberian pig, boneless, shaped, pressed, sliced and

vacuum packed.

Intense aroma, traditional bouquet. Ready to eat. Crystal easy open pack. The packing system allows to see the whole

product.Easy separation of the slices.

PRESENTATION: Sliced product vacuum

packed in crystal termoforming bag.E-252), antioxidant (E-301).

WEIGHT: 150 grams.CURED TIME: > 24 months.











EDITION: 02

PAGE: 1 OF 2

I berian Cebo Ham in S lices



Proteins (g) 30,0 60% <100/gr







Salt (g) 5,5 91%



ORDER UNIT: Box.




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EDITION: 02

PAGE: 2 OF 2

BOX WEIGHT: 3 kg.

PALET WEIGHT: 270 kg.BOX PER PALET: 90 boxes per palet.

DELIVERY RECOMMENDATIONS: Is necessary to transport

and deliver a refrigerated vehicle at temperature between 3-7°C. INVOICE UNIT: Kg or package.

PACKAGING: Carton Boxes - size 25,5x42,5x6,5cms.

20 packs per box.

Open the package 2 hours before consumption and

serve at room temperature (20°C or 68°F).








PACKAGE: Crystal termoforming bag for

vacuum pack system. Size: 250x420 mm.



DESCRIPTION


PRODUCT INFORMATION







EDITION: 02

PAGE: 1 OF 2

WEIGHT: 4 - 4,50 Kg. Approx.CURED TIME: > 16 months, according to the size of the piece.




INGREDIENTS: Iberian pig shoulder, salt, conservatives (E-250,


The Iberian Shoulder is the anatomic piece form by the front leg of the Iberian pig, consisting of bone and muscle structure

of the forelimb and the thoracic limb, and the skin and neuromuscular fascia. The side face has the amount of fat needed

to allow proper shoulder curing at the same time it allows the characteristic "V" cut on the skin. On the medial side, mainly

muscle, it shows a visible bone corresponding to the medial side of the scapula, partially covered with fascia and fat.

Firm and compact consistency, stylized typical morphology, variable size within defined anatomical boundaries, very

noticeable veining, intense color and after slicing a smooth texture, very juicy and characteristic flavor derived from

traditional dry-curing process of Iberian shoulder.

PRESENTATION: Whole piece, cut in V with

bone.

I b erian Cebo Shoulder



Proteins (g) 30,0 60% <100/gr







Salt (g) 5,5 91%



INVOICE UNIT: Kg.







EDITION: 02

PAGE: 2 OF 2

needed for transportation.

ORDER UNIT: Piece.

BOX WEIGHT:


PALET WEIGHT:

3 pieces box = 460 kg approx.

1 piece box = 280 approx.

2 pieces box = 375 kg approx.

1 piece = 4,25 approx.


2 pieces box = 44 cajas / palet

PACKAGING: Carton Boxes - sizes:

1 piece per box 75x25x12 cms










sunlight.

STORAGE: Storage in a cool, dry place, away from direct

PRESENTACIÓN Y CONDICIONES DE CONSERVACIÓN

PACKAGE: Single piece wrap in white paper and

and packed in protective sleeve.

LABEL: Identifying band around the piece with all the

information according to current legislation. Nutritional Facts.



Escherichia coli




1 piece box = 66 cajas / palet

3 pieces box = 36 cajas / palet

BOXES PER PALET:


DESCRIPTION


PRODUCT INFORMATION

The Iberian Shoulder is the anatomic piece form by the forelimb of the Iberian pig, boneless, shaped, pressed and vacuum

packed.

Boneless and shaped (without skin and without the outer layer of fat). Block presentation (rectangular shape) obtain by

pressing the piece, allows a regular size of the slice through all the piece providing identical slices from one piece to other.

Block length varies depending on the weight of the pieces, The cut shows characteristic veins very valuable, intense color,

offering a smooth texture after slicing.

PRESENTATION: Vacuum packed piece.


INGREDIENTS: Iberian pig shoulder salt, conservatives (E-250,


WEIGHT: 2,1 - 2,4 kg. approx.CURED TIME: > 16 months, according to the size of the piece.









EDITION: 02

PAGE: 1 OF 2

Boneless I b erian Cebo Shoulder



Proteins (g) 30,0 60% <100/gr







Salt (g) 5,5 91%


PACKAGING: Carton Boxes - size 50x27x21 cms

3 pieces per box.


temperature (20°C or 68°F)



Escherichia coli




PACKAGE: Single piece vacuum packed in

retractile plastic.to current legislation. Nutritional Facts.





Open 24 hours before serving and serve at room




BOX WEIGHT: 7,2 kg. approx.

PALET WEIGHT: 300 kg. approx.BOXES PER PALET: 42 boxes of three pieces.







EDITION: 02

PAGE: 2 OF 2

ORDER UNIT: Piece.

INVOICE UNIT: Kg.




DESCRIPTION


PRODUCT INFORMATION


INGREDIENTS: Iberian pig shoulder salt, conservatives (E-250,


CURED TIME: > 16 months.

The Iberian Shoulder is the anatomic piece form by the forelimb of the Iberian pig, boneless, shaped, pressed, sliced and

vacuum packed.

Intense aroma, traditional bouquet. Ready to eat. Crystal easy open pack. The packing system allows to see the whole

product.Easy separation of the slices.

PRESENTATION: Sliced product vacuum

packed in crystal termoforming bag.

WEIGHT: 150 grams.









EDITION: 02

PAGE: 1 OF 2

I berian Cebo Shoulder in Slices



Proteins (g) 30,0 60% <100/gr







Salt (g) 5,5 91%


PACKAGING: Carton Boxes - size 25,5x42,5x6,5cms.

20 packs per box.


and serve at room temperature (20°C or 68°F).

BOX WEIGHT: 3 kg.



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PACKAGE: Crystal termoforming bag for

vacuum pack system. Size: 250x420 mm.






Open the package 2 hours before consumption




PALET WEIGHT: 270 kg.BOX PER PALET: 90 boxes per palet.









EDITION: 02

PAGE: 2 OF 2

ORDER UNIT: Box.

INVOICE UNIT: Kg or package.


DESCRIPTION


PRODUCT INFORMATION


INGREDIENTS: Iberian pig loin, salt, pepper, spices, garlic,

conservatives (E-250, E-252) and antioxidant (E-301). packed.

The Iberian loin is a processed product made of fat-free lumbosacral common mass, which extends in the longissimus dorsi

muscle, semispinalis iliocostal chest of the Iberian pig, salted, marinated (pepper, seasonings and other spices) and stuffed

into natural or artificial case that have been through a process of maturation and desiccation.

Firm and compact consistency, cylindrical, variable length, usually smooth outside appearance and well added to the case.

Homogeneous cut, no abnormal coloring and clear difference of the muscle. Characteristic aroma and flavor that give

mainly spices and condiments, along the process.

PRESENTATION: Whole piece, vacuum

WEIGHT: 1,65 kg. approx.CURED TIME: > 3 months, according to the size of the piece.









EDITION: 02

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I b erian Cebo Loin



Proteins (g) 37,0 74% <100/gr

Carbohydrates (g) 1,0 0% Absence in 25 gr

Total Fat (g) 11,9 17% Saturated Fat (g) 4,0 20% Monounsaturated Fat (g) 7,1 Polyunsaturated Fat (g) 0,5Dietary Fiber (g) 0,0 0%Salt (g) 3,8 63%*RDA: Recommended Dietary Allowances

PACKAGING: Carton Boxes - size 72x22x16 cms.




8 pieces per box.

BOXES PER PALET: 45 boxes / palet.




BOX WEIGHT: 13 kg. approx.

PALET WEIGHT: 600 kg.



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PACKAGE: Single piece, vacuum packed in

plastic bag, size: 130x800 mmto current legislation. Nutritional Facts.













EDITION: 02

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ORDER UNIT: Piece.

INVOICE UNIT: Kg.needed for transportation.

DESCRIPTION


PRODUCT INFORMATION








EDITION: 02

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INGREDIENTS: Iberian pig loin, salt, pepper, spices, garlic, PRESENTATION: Half piece, vacuum

conservatives (E-250, E-252) and antioxidant (E-301). packed.

CURED TIME: > 3 months, according to the size of the piece. WEIGHT: 0,80 kg. approx.









I b erian Cebo Loin



Proteins (g) 37,0 74% <100/gr













EDITION: 02

PAGE: 2 OF 2

DELIVERY RECOMMENDATIONS: No special conditions ORDER UNIT: Piece.

needed for transportation. INVOICE UNIT: Kg.


16 pieces per box.

BOXES PER PALET: 45 boxes / palet. PALET WEIGHT: 600 kg.

the storage recommendations are followed. Recommended serving at room temperature



SHELF LIFE: 360 days from date of manufacture, as long as SERVING SUGGESTIONS:



to current legislation. Nutritional Facts. plastic bag, size: 130x400 mm





Escherichia coli



DESCRIPTION


PRODUCT INFORMATION



CURED TIME: > 3 months, according to the size of the piece. WEIGHT: 100 grams.


INGREDIENTS: Iberian pig loin, salt, pepper, spices, garlic,

conservatives (E-250, E-252) and antioxidant (E-301). plastic material.







PRESENTATION: In slices, vacuum packed in







EDITION: 02

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I berian Cebo Loin in S lices



Proteins (g) 37,0 74% <100/gr



BOXES PER PALET: 90 boxes / palet.





BOX WEIGHT: 3,5 kg.

PALET WEIGHT: 336 kg.

PACKAGING: Carton Boxes - size 28,6x24,2x15,4 cms.

35 packages per box.



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PACKAGE: Flexible printed package in black

termoformed tray for vacuum system - size:



235x186´5 mm.





Open the package 2 hours before consumption









EDITION: 02

PAGE: 2 OF 2

ORDER UNIT: Box.

INVOICE UNIT: Kg or package.


DESCRIPTION


PRODUCT INFORMATION

antioxidant (E-301).

derivatives (lactose).







EDITION: 02

PAGE: 1 OF 2

ALLERGENS INFORMATION: Gluten-free, conteins milk

INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: Whole piece, vacuum

sugar, milk protein, spices, conservatives (E-250, E-252) and packed.



Mix of meat and fat of Iberian pork, chopped or diced seasoned with salt, spices and additives, stuffed into natural casings

which have been in a maturation-drying process to ensure good stability and characteristic smell and taste.




I b erian Chorizo Extra



Proteins (g) 27,0 54% <100/gr










EDITION: 02

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10 pieces per box.















Escherichia coli



DESCRIPTION


PRODUCT INFORMATION










EDITION: 02

PAGE: 1 OF 2

INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: Half piece, vacuum


sugar, milk protein, spices, conservatives (E-250, E-252) and packed.







I berian Chorizo Extra



Proteins (g) 27,0 54% <100/gr











EDITION: 02

PAGE: 2 OF 2


20 pieces per box.














PACKAGE: Single piece, vacuum packed inLABEL: Identifying sticker with all the information according




Escherichia coli

DESCRIPTION


PRODUCT INFORMATION









EDITION: 02

PAGE: 1 OF 2

CURED TIME: > 3 months, according to the size of the piece. WEIGHT: 100 grams.







INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: In slices, vacuum packed in

sugar, milk protein, spices, conservatives (E-250, E-252) and plastic material.


I berian Chorizo Extra in Slices



Proteins (g) 27,0 54% <100/gr



ORDER UNIT: Box.




BEST BEFORE/BATCH MARKS: Indicated on STORAGE: Keep refrigerated between 0 - 5°C.

the storage recommendations are followed. Open the package 2 hours before consumption


PACKAGING: Carton Boxes - size 28,6x24,2x15,4 cms. BOX WEIGHT: 3,5 kg.











EDITION: 02

PAGE: 2 OF 2


to current legislation. Nutritional Facts. termoformed tray for vacuum system - size:



PACKAGE: Flexible printed package in blackLABEL: Identifying sticker with all the information according




Escherichia coli

235x186´5 mm.

DESCRIPTION


PRODUCT INFORMATION









EDITION: 02

PAGE: 1 OF 2

INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: Whole piece, vacuum

sugar, spices, emulsifier (E-452i, E-452ii), conservatives (E-250, packed.

E-252), antioxidant (E-301) and coloring (E-120).








I berian Salchichón Extra



Proteins (g) 30,4 60% <100/gr


Total Fat (g) 39,5 56% Saturated Fat (g) 13,9 69% Monounsaturated Fat (g) 19,8 Polyunsaturated Fat (g) 8,2Dietary Fiber (g) 0,5 TrazasSalt (g) 3,3 55%*RDA: Recommended Dietary Allowances






PACKAGING: Carton Boxes - size 62x22x15 cms. BOX WEIGHT: 12 kg. approx.

10 pieces per box.



STORAGE: Keep refrigerated between 0 - 5°C. BEST BEFORE/BATCH MARKS: Indicated on


LABEL: Identifying sticker with all the information according PACKAGE: Single piece, vacuum packed in








EDITION: 02

PAGE: 2 OF 2







Escherichia coli

DESCRIPTION


PRODUCT INFORMATION








INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: Half piece, vacuum packed.

sugar, spices, emulsifier (E-452i, E-452ii), conservatives (E-250,










EDITION: 02

PAGE: 1 OF 2

I b erian Salchichon Extra



Proteins (g) 30,4 60% <100/gr


Total Fat (g) 39,5 56% Saturated Fat (g) 13,9 69% Monounsaturated Fat (g) 19,8 Polyunsaturated Fat (g) 8,2Dietary Fiber (g) 0,5 TrazasSalt (g) 3,3 55%*RDA: Recommended Dietary Allowances







STORAGE: Keep refrigerated between 0 - 5°C. BEST BEFORE/BATCH MARKS: Indicated on


LABEL: Identifying sticker with all the information according PACKAGE: Single piece, vacuum packed in





Escherichia coli









EDITION: 02

PAGE: 2 OF 2



20 pieces per box.



DESCRIPTION


PRODUCT INFORMATION








INGREDIENTS: Lean and fat of iberian pork, salt, pepper, PRESENTATION: In slices, vacuum packed in

sugar, spices, emulsifier (E-452i, E-452ii), conservatives (E-250, plastic material.

CURED TIME: > 3 months. WEIGHT: 100 grams.









EDITION: 02

PAGE: 1 OF 2

I berian Salchichón Extra in S lices



Proteins (g) 27,0 54% <100/gr



ORDER UNIT: Box.





Escherichia coli




PACKAGE: Flexible printed package in black

to current legislation. Nutritional Facts. termoformed tray for vacuum system - size:


235x186´5 mm.




the storage recommendations are followed. Open the package 2 hours before consumption









EDITION: 02

PAGE: 2 OF 2


PACKAGING: Carton Boxes - size 28,6x24,2x15,4 cms. BOX WEIGHT: 3,5 kg.




DESCRIPTION


PRODUCT INFORMATION





DATASHEET CODE: DS.PT000177


EDITION: 02

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WEIGHT: 1,4 kg (1/2 loin)ALLERGENS INFORMATION: Gluten-free

INGREDIENTS: Iberian Cebo Loin PRESENTATION: Half piece, vacuum packed in

plastic material.

PRODUCT N° PT000177

The Iberian loin is fat-free lumbosacral common mass, which extends in the longissimus dorsi muscle, semispinalis iliocostal

chest of the Iberian pig. Anatomically it is an elongated morphology and rectangular, about 2.0 - 2.5 kg of weight, which

during the butchering process is separated from its insertion to dorsal spine.

Its fat-clean and fascia-clean on both sides, lateral and medial muscle with irregular by their insertion into the ventral sides

of the lower ribs.

It has a firm and compact, cylindrical typical morphology, size variable, but always within the limits defined, generally has a

deep red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system and animal feed.

Usually marketed frozen, its consider the most valuable cut of the animal, especially tender and delicious being one of the

most versatile, since it is suitable for different culinary uses.

I berian Loin - Froz en


Calories 248 kcal <100 MPN/g

Proteins (g) 27,5 <100/gr

Carbohydrates (g) 0,0 Ausencia en 25 gr

Total Fat (g) 20 Saturated Fat (g)

Monounsaturated Fat (g)

Polyunsaturated Fat (g)

Dietary Fiber (g) 60,0Salt (g) 0,49*RDA: Recommended Dietary Allowances







EDITION: 02

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DELIVERY RECOMMENDATIONS: Is necessary to transport ORDER UNIT: Kg.

and deliver in a refrigerated vehicle at temperature at -18°C. INVOICE UNIT: Kg.



once again after its been defrosted.


PACKAGING: Carton Boxes - size 40x30x16 cms. BOX WEIGHT: 7 - 8 kg.



the storage recommendations are followed. Defrost 24 hours in refrigeration. Do not frozen


STORAGE: Keep frozeen (-18°C). BEST BEFORE/BATCH MARKS: Indicated on


LABEL: Identifying sticker with all the information according PACKAGE: Vacuum packed in plastic.




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DESCRIPTION


PRODUCT INFORMATION

ALLERGENS INFORMATION: Gluten-free WEIGHT: 0,75 kg (2 units)







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INGREDIENTS: Iberian Secreto pork meat. PRESENTATION: Whole piece, vacuum packed

in plastic material.


The Iberian Secreto is a piece of pure iberian pig meat consisting solely of the latissimus dorsi muscle. Commercially is also

known as Iberian pork crosshead. Anatomically it is a large, flat piece around 250-300 grams, that during the butchering

process stays attached to the fat and loin bacon high. The preparation of the meat piece is done selecting the tendon of

insertion into the teres major tuberosity on the medial aspect of the humerus, the cut is presented corresponding to the

insertion described, since it will form part of the palette. It is also fat-clean on both sides of the muscle, medial and lateral,

but should always leave some fat in their constitution that gives it that look of typical iberian "vein".

It has a firm and compact, triangular morphology, size variable, but always within the limits defined, generally has a deep

red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system and animal feed.

Usually marketed frozen, cooked grilled or for barbecue for being a meat piece with intramuscular fat.

I b erian Secreto - Froz en
















EDITION: 02

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DESCRIPTION


PRODUCT INFORMATION

ALLERGENS INFORMATION: Gluten-free WEIGHT: 0,5 kg (2 units)







EDITION: 02

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INGREDIENTS: Iberian Pluma pork meat. PRESENTATION: Whole piece, vacuum packed



The Iberian Pluma is a piece of pure iberian pig meat consisting solely of the thoracic rhomboid muscle. Commercially is also

known as "Iberian pork ala (wing)". Anatomically it is a piece of irregular shape, about 150 grams, usually elongated and

triangular, that during preparation and cutting corresponds to the cranial cut pure Iberian pork loin. The preparation of the

meat piece is done by sectioning the cranial part of the spine. It comes clean fascia and tendons that cover both sides of the

muscle, medial and lateral, but should always leave some fat in their constitution that gives it that look of typical iberian

"vein".

It has a firm and compact, triangular morphology, size variable, but always within the limits defined, generally has very

valuable grain, a deep red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system

and animal feed. Usually marketed frozen, cooked grilled or for barbecue for being a meat piece with intramuscular fat.

I b erian P luma- Froz en
















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DESCRIPTION


PRODUCT INFORMATION

1,3 kg (2 units package)

ALLERGENS INFORMATION: Gluten-free WEIGHT: 0,65 kg (1 unit package)







EDITION: 02

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INGREDIENTS: Iberian Presa (Prey) pork meat. PRESENTATION: Whole piece, vacuum packed



The Iberian Presa (Prey) is a piece of pure iberian pig meat consisting solely of serratus muscles ventral thoracic and cervical

spine. Commercially is also known as "tapa or ball" of pure Iberian pig. Anatomically it is a piece of prism shape, about 500 -

600 grams, usually elongated and triangular, the lateral muscles are covered by the fascia, except in the dorsal area, the

surface of irregularly cut out because it corresponds to the separation of the medial part of the scapula and cartilage. In this

side can also be attached as the scalene muscles other. It comes clean fascia and tendons that cover both sides of the

muscle, medial and lateral, but should always leave some fat in their constitution that gives it that look of typical iberian

"vein".

It has a firm and compact, triangular morphology, size variable, but always within the limits defined, generally has very

valuable grain, a deep red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system

and animal feed. Usually marketed frozen, whole or in slices, can be cooked grilled or barbecued for being a meat piece

with intramuscular fat that makes it really juicy.

I b erian P resa - Froz en
















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to current legislation. Nutritional Facts. 1 unit package: 22x12,7 cms









2 units package: 22x19 cms








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DESCRIPTION


PRODUCT INFORMATION

ALLERGENS INFORMATION: Gluten-free WEIGHT: 0,3 kg (1 unit package)







EDITION: 02

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INGREDIENTS: Iberian Solomillo pork meat. PRESENTATION: Whole piece, vacuum packed



The Iberian Solomillo is a piece of pure iberian pig meat consisting solely of sublumbar muscles except the loin square.

Anatomically it is an elongated and cylindrical shape, about 280-300 grams, that during the butchering is separated from its

insertion into the tubercle of the arcuate line of the ilium.

Presents clean of fat and fascia covering both sides, lateral and medial muscle with irregular by their insertion into the

ventral sides of the lower ribs.

It has a firm and compact, cylindrical morphology, size variable, but always within the limits defined, generally has a deep

red color and after cooking, a nice texture, very juicy and distinctive taste derived breeding system and animal feed. Usually

marketed frozen, is the most valuable cut of the Iberian Pig for its tenderness and richness, its also one of the most versatile

because it can be cooked in several ways.

I b erian Solomillo - Froz en

















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CTRA. LA SOLANA A INFANTES KM 9 - 13248 ALHAMBRA - CIUDAD REAL (SPAN) l TEL (+34) 661.317.056 - (+34) 926.095.029


Vallehermoso Technical Datasheet

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