Iberian ham from pigs fed in semi-freedom with cereals, natural pastures and other field products such as acorns, wild tubers, etc. in own and local production.
The semi-freedom of these pigs (formerly classified as “recebo”) makes them exercise throughout their lives, which has a positive effect on the final product and its flavour.
Traditional salting process (approximately one day per kilogram of the fresh piece), cured in a natural dryer with mechanical windows and refined in a cellar at a controlled temperature; all this carried out in the heart of the meadows of southern Extremadura (Jerez de los Caballeros), a product of km 0.
Product of Extremadura under the Iberian Quality Standard RD 4/214 (green label).
It comes in a custom box with a handle for easy transport, wrapped in insulation and covered in cotton mesh.
*The yield obtained by slicing a Cebo Campo Iberico Ham is between 30-35% of the weight of the piece.
Reviews
There are no reviews yet.