En España la elaboración del jamón curado se realiza sometiendo los perniles del cerdo a un corto proceso de salazón. A esta fase le sigue un lento periodo de secado y maduración, que en ningún caso es inferior a 7 meses.
Ingredientes:
Jamón de cerdo (145%), sal, conservador Nitrato potásico.
Información Nutricional por cada 100g (Valores medios)
-Valores Energéticos: 983,8 kJ 393,5 kJ
-Grasas (g): 12,0 g
-De las cuales saturadas: 4,2 g
Hidratos de Carbono (g): 0,0 g
-De las cuales azúcares.: 0,0 g
-Fibra (g): 0,1 g
-Proteínas (g): 31,0 g
-Sal (g): 5,0 g
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