The Iberian Ham "Cebo", 50% Iberian Race (8-9 Kg), is fed in our own dehesas located in the District of Trujillo, in Cáceres, Extremadura.
The feeding of the pig is based on Feed + Cereals + Herbs + Wild Plants. Its elaboration is done in the most traditional way, using techniques in the process of preparation, maturation and drying, we get the best of the delicacies, the Iberian Ham "Cebo", 50% Iberian Race.
Each of the pieces of Iberian Ham "Cebo", 50% Iberian Race is unique and makes our customers enjoy its flavor, texture, aroma, making each cut a delicacy for all kinds of moments, events ...
The Iberian Ham "Cebo", 50% Iberian Race is available for shipment in different formats (you can select the option that most interests you):
The average weight of this ham is 8/9 Kg.
All our products are sent directly from our facilities in Torrecillas de la Tiesa (Trujillo), with the maximum guarantee of your arrival on time and without losing its quality, juiciness, etc).
|Procedencia||Both the food of the pig as well as its origin is in the Comarca of Trujillo, Cáceres, Extremadura|
|Feeding||Feed + Cereals + Herbs + Wild Plants|
|Allergens||No preservatives, gluten or lactose|
|Healing||Drying in the Comarca of Trujillo, Cáceres, Extremadura, for 36 months with salt by hand in our facilities|
|Format||Available as a whole piece, deboned, sliced by machine and sliced with artisanal cut|
|Storage instructions||Keep it in a dry place, at a constant temperature. Ideal Keep it between 12 and 25 °C. Store it preferably hanging or in a ham holder. Once started, consume before 21 days.|
|Recommendation to serve||Serve it in thin slices and at room temperature (preferably between 20 - 25 ºC). In case the ham is sliced, it does not need to be stored in the fridge, you just have to store it in a dry place. You will know that the slices are at their exact point when, in a natural way, they separate from each other.|
|Ingredients||Iberian ham "Cebo", common salt, oil and lard.|
|Place of Healing||Comarca of Trujillo, Cáceres, Extremadura|