Centro de Jamón de Cebo de Campo 50% Raza Ibérica Finca Jarallana, synonymous with a high quality piece of ham.

Centro de Jamón de Cebo de Campo 50% Raza Ibérica Finca Jarallana, synonymous with a high quality piece of ham

Centro de Jamón Cebo de Campo comes from Cebo de Campo ham that, once it has slowly reached its equilibrium point of juiciness, texture and aroma, is boned and vacuum-packed to slow down the curing process.

Period

These hams come from hind legs of pigs that have been in very large spaces, 15 per 10,000 m² minimum, and have been fed with feed based on legumes, cereals and oils rich in Omega 3. A good feed, the daily exercise of the pig by the fence and a genetic selection, result in a fabulous fresh ham ready to start salting and curing it

The Cebo de Campo ham spends about 30 months drying, the first 6 months in the artificial drying room with the typical conditions of a wet winter, and the rest in a natural drying room, where the air currents and daily temperature variations will produce a series of chemical reactions that will give the piece that aroma, color and flavor so characteristic of a good ham

The next step is to take it to the cellar at a constant temperature of about 14 °C, where the ham will rest and consolidate the nuances that have been produced in the previous stage Finally, an expert ham expert touches piece by piece and "cala" them. The "cala" is the olfactory process that consists of introducing a piece of cow bone filed in the shape of a punch in certain parts of the ham to verify that it is at its optimum point, and then boned and packaged to reach your home in the best possible condition

INGREDIENTS: Iberian Cebo de Campo pork ham 50% Iberian breed, salt, dextrose, sugar, antioxidant E-331iii, E316 and preservative E252

NUTRIENTAL INFORMATION: Average values per 100 g.

NUTRIIONAL INFORMATION: Average values per 100 g.

Energy value 1973 kJ/476 kcal Fats 40 g Of which saturated 13.65 g Carbohydrates 1.0 g Of which sugars 0.7 g Proteins 28 g Salt Salt 1.27 g