Our webstore uses cookies to offer a better user experience and we recommend you to accept their use to fully enjoy your navigation.
0901593003000
Warning: Last items in stock!
Availability date:
The Iberian Spanish ham (Cebo de Campo) 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!!!
Origin: Extremadura / Salamanca
Curing time: 2 years
Breed: Cereals and grass
Pack of 27 units
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 | 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 | 93.06€/kg |
Peso neto | 2430 gr. |
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 g Of which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 g Proteins: 38.64 g Salt: 4.82 g |
Allergens & co | Free gluten. Free lactose. |
Presentation | Vacuum packed |
Format | Sliced |
Pack content | 27 sobres |
The Iberian shoulder ham (Cebo de Campo) is the foreleg 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 18 months. These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes hams of...
The Iberian Spanish ham (Cebo de Campo) 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...
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...
The Iberian Cebo de Campo shoulder whole sliced is the foreleg 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 18 months. These shoulder hams are cured in the area of Salamanca or Extremadura, where the characteristic climate makes...