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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!!!
One of product is no longer available. This pack cant be purchased
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.
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.
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
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!!!
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