Versão Portuguesa English Version Française
T: (+351) 212137710
@: info@cncarnes.pt




Our end products presents a characteristic flavour, due to the traditional processes of cure, based in a rigorous quality control.

Clique para aumentar!
Smoked Ham

Common usage in all the Iberian Peninsula to conserve the pig meat, in order to be consumed a log time after the slaughter. Product confectioned from the back quarter of the pig, dived in salt during a certain period of time and spiced with salt and colorau powder among others. Later exposed to cold and smoked in oak firewood.

Suggestion - the cut in sufficiently fine slices is advised, to serve of aperitif, or as complement of a good regional bread. However, it can also be used as main plate, fried or baked, in this case advising the cut in thicker slices.

Presentation Net weight (variable) Validity (days) Conservation
Whole w/ Bone 10 kg 180 0 - 10ºC
Whole Boneless 6,5 kg 180 0 - 10ºC
Half Boneless 3 kg 180 0 - 10ºC
Quarter Boneless 1,5 kg 180 0 - 10ºC
Pieces 0,250 kg 120 0 - 10ºC
Sliced 0,250 kg 90 0 - 10ºC

| Back |

CNC - Companhia Nacional de Carnes
Marquesa III
2950 – 680 Quinta do Anjo
Portugal
Page Top
Telephone
Geral: (+351) 212 137 710
Orders: (+351) 212 137 711
Fax
Geral: (+351) 212 137 719
Orders: (+351) 212 137 718
E-mail
Information: info@cncarnes.pt
Quality: qualidade@cncarnes.pt
Commercial: comercial@cncarnes.pt