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50% Iberian Cebo de Campo Ham - Extremely Slow Cured

€235.95

(€31.46 / Kg)

VAT included

Iberian Cebo de Campo Ham - Extremely Slow Cured

Product: 50% Iberian Cebo de Campo Ham

Category: Cebo de Campo

Curing: 48 to 60 months / Extremely Slow Cured

Origin: Guijuelo / Salamanca / Spain

Awards: Producer awarded for making the best Bellota ham in Spain in 2020

Weight

7,0 - 7,5 kg
7,5 - 8,0 kg
8,0 - 8,5 kg
8,5 - 9,0 kg

Presentation

Quantity

50% Iberian Cebo de Campo Ham - Extremely Slow Cured

The 50% Iberian Cebo de Campo Ham, produced in Guijuelo, stands out for its exceptionally slow curing process, ranging from 48 to 60 months. Made by Jamones Juan Manuel Hernández, a producer awarded in 2020 as the best Bellota ham maker in Spain, this Cebo de Campo ham ensures high quality.

It comes from pigs raised in the dehesa, fed with natural pastures and cereals, and carefully cured in natural drying sheds and cellars. The fat infiltration gives the ham a delicate, juicy flavor, with a perfectly balanced salty touch and a soft but firm texture.

The purplish-red color of the lean part and the shiny fat are distinctive features. Moreover, its persistent aroma and high juiciness make it a true delight for the palate. The Cebo de Campo Ham is also a highly nutritious product, recommended for healthy diets due to its high protein content and quality unsaturated fats.

Reference JJMH-JICC50-E70.75

Data sheet

Product: Iberian ham from field bait (50% Iberian). Hind leg of the pig.
Breed: 50% iberian
Diet: FIELD BAIT (from open-air pastures)
Type of breeding: In freedom (the highest quality).
Curing: From 48 to 60 months
Place of production: Guijuelo (Salamanca) - Spain
Producer: Juan Manuel Hernandez
Presentation: Whole ham
Ingredients: Iberian ham from field bait (cebo campo), sea salt and preservatives.
Storing & expiry date: Store in a cool, dry place away from light.
Preparation of the order: 1-2 working days approx. (selection in the cellar by the manufacturer)