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Lomo de Cebo de Campo 50% Raza Ibérica from Artesana Jamonera.
Along with ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings and with lean meats from Iberian pigs.
Product sliced by professional personnel. Juicy and ready to eat.
*Price per approximate weight of the product 100gr.
*This product is presented in a vacuum tray to preserve its freshness.
The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
Campo Bait Quality: These are Iberian pigs raised on a designated area of land, fed with feed made from cereals and legumes, and aged 12 months.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product.
Prepared using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigeration: Temperature = 5ºC
Freezing: Temperature < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polyethylene foam trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
Lomo de Cebo de Campo 50% Raza Ibérica from Artesana Jamonera.
Along with ham, it is one of the quintessential Iberian cured meats. Made naturally, with the best seasonings and with lean meats from Iberian pigs.
Product sliced by professional personnel. Juicy and ready to eat.
*Price per approximate weight of the product 100gr.
*This product is presented in a vacuum tray to preserve its freshness.
The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
Campo Bait Quality: These are Iberian pigs raised on a designated area of land, fed with feed made from cereals and legumes, and aged 12 months.
Artesana Jamonera has over 40 years of experience in the ham industry, offering products of the highest quality, guaranteeing proper curing and quality in line with the characteristics of each product.
Prepared using salt, olive oil, garlic, paprika, and oregano.
Drying period between 60 and 90 days.
Refrigeration: Temperature = 5ºC
Freezing: Temperature < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polyethylene foam trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
