Spanish Cebo de Campo Ham

PRODUCT DESCRIPTION
Iberian Cebo Field Ham

After cutting up the pig carcass, the hind limb is obtained, cut at the level of the ischiopubic symphysis, with leg and bone, which includes the integral musculoskeletal piece, known as the ham.

Depending on the breed of pig, its daily diet and the climate where the ham is cured, taking into account all these factors, the quality of the ham will depend on them, specifically it comes from the breed of Iberian pig native to the Iberian Peninsula.

For most of their lives, these pigs feed on high-quality cereal feed, being fattened months before in the wild, which strengthens said muscles, culminating in slaughter.

Adding to all this, a pampered curing in natural dryers for at least 30 months, and may exceed 48 months. This time will be determined by the weight of the ham once the pig has been slaughtered, and the wisdom and care of the artisans who oversee the entire curing process. The quality of the Iberian ham will depend on this.

Subsequently, said hind leg of the pig is subjected to the raw action of salt, then it undergoes a drying and maturation process through which it acquires its own organoleptic characteristics.

Product selected for each client, made by wise minds, artisan hands, with the patience to wait for a slow, sustainable, and exquisite curing of the product, until obtaining a delicacy that delights your senses.

The nose perceives a penetrating, seductive and irresistible aroma. The taste experiences an explosion of harmonious, authentic and unique flavor, together everything will lead you to the Eden of the culinary and exclusive paradise OF THE GOOD TASTE OF KNOWLEDGE.

EXCLUSIVE CUSTOMER SERVICE
Ham cutting service by hand with a knife, carried out by a professional cutter.

The product obtained from cutting the entire piece of Ham will be packaged in vacuum sachets, in an individual format of approximately 150 grams.

PRODUCT IDENTIFICATION
JACECAMIB01- JACECAMIB02