Cebo de Campo Ibérico - Whole Bone-in Ham

Iberian Cebo de Campo Ham
An exceptional ham, the result of a unique process and artisanal expertise.

Origin and Rearing

• Crossbreeding: Iberian and Duroc, for exceptional quality.
• Free-range rearing: Pigs are raised in the Spanish countryside, enjoying a varied diet of wild grasses, cereals, acorns and legumes.
• This balanced diet is essential for creating unique aromas, a silky fat and an incomparable texture.

Exceptional Curing

• Minimum 36 months of curing to enhance the flavors.
• A lightly salted ham, with a slightly firm texture, that melts in the mouth.
• Persistent aromatic notes: An explosion of flavors with dried fruits at the end of the tasting.

To fully enjoy its unique flavors, taste the Iberian Cebo de Campo ham at room temperature.

To best preserve the Iberian Cebo de Campo ham, place it in a cool, dry place, away from direct light, and wrap the cut part in a clean cloth or parchment paper to maintain its freshness and aromas.