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The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
It can have different qualities depending on its breeding method and the feeding it receives throughout its life.
Cebo Quality: The classification of Cebo Iberian refers to Iberian pigs that are 10 months old, raised on farms, and have been fed with cereal and legume-based feed.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 12 to 24 months depending on the quality and weight of the piece. This process results in the piece being fully infused with an exceptional flavor and aroma.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
The Iberian pig is the native breed of the Iberian Peninsula, producing meat products with exceptional nutritional values.
It can have different qualities depending on its breeding method and the feeding it receives throughout its life.
Cebo Quality: The classification of Cebo Iberian refers to Iberian pigs that are 10 months old, raised on farms, and have been fed with cereal and legume-based feed.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
Salting: It is covered with sea salt and stored at temperatures between 0 and 5ºC.
Drying: To acquire its characteristic aroma and flavor, it is stored in a chamber with very strict conditions.
Curing: It can last from 12 to 24 months depending on the quality and weight of the piece. This process results in the piece being fully infused with an exceptional flavor and aroma.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: Vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: Cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
