Cebo de Campo Iberico Ham, 50% Iberian Breed - WHOLE sliced

The Iberian Spanish ham (Cebo de Campo) whole sliced is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!



x 25



€217.35
€241.50
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Pack description

Practical information: Iberian Cebo de campo Spanish ham

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a box-suitcase handle.

Look at all the details of the product presentation.

Information and curiosities about the Iberian ham, Iberian Bellota and Serrano. The types of hams there, its mode of preparation and the whole process until they are ready to be consumed. Discover the differences between a ham and shoulder ham, as well as its parts and its healthy qualities.

Discover all the information you need to know about ham.

conservation consumption iberian bellota ham

Information on the preservation and consumption of Iberico, Iberico de Bellota and Serrano ham. Instructions on how to preserve and consume whole, boneless, sliced and whole sliced hams and shoulders.

See more information about conservation and consumption of hams and shoulders




Pack content

4 pieces of iberian ham or shoulder.

Average weight 500gr

The Iberian Spanish Cebo de Campo ham is the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. Traditional production process and curing period for more than 24 months

These hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of mild flavor, slightly sweet and fruity aromas.

We take very good care of all the process to offer you the best iberico Cebo de campo ham you can eat!!!

Data sheet

Origin
Spain
Breed
Ibérico 50%
Healing
More than 24 months
Feeding
Cebo de campo: Based on natural feed and during the final fattening stage in the pastures.
Part of the pig
Ham - Hind leg
Tasting note
Smooth tasty flavour with strong delicious aroma.
Health
Rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), a indispensable part of the Mediterranean diet, 100% healthy.
Curiosities
The Iberian excellent quality of this ham comes from its traditional curing process controlled by the “Maestro jamonero”. His dedication and experience make a good Iberian pata negra ham into an extraordinary ham.
Price per kilo
84.15 €/kg
Peso neto
100 gr.
Manufacturer
Jamonarium
Ingredients
Iberian pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252).
Nutritional values
Energy value: 334 Kcal Fat: 19.85 gOf which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 gProteins: 38.64 g Salt: 4.82 g
Allergens & co
Free gluten. Free lactose.
Presentation
Vacuum packed
Format
Sliced

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