Exceptional quality Cebo Ham from pigs reared in an extensive regime, fed with a feed that has a high oleic formula specially developed with the necessary nutrients for the best muscular, bone and fat development
The curing of this type of Cebo Ham requires more time than a normal one due to the type of fat generated by the pig when eating vegetable fats (surplus from olive oil mills, sunflower oil), which makes the enzymatic hydrolysis and lipolysis of the fat slower. This process takes 32-38 months depending on the size of the piece
We start the process with the profiling and salting of the piece that after spending just under 15 days in salt, goes to the drying room with controlled humidity and temperature for 6 months
After covering the most vulnerable parts of the ham with lard, we take it to a natural drying room where it will spend more than 2 years, where the air currents and temperature variations will give it that intense red color between vetoed, smell and pleasant and balanced flavor so appreciated.
The last phase is the cellar where the Cebo ham will settle all the nuances and aromas it has obtained during the curing process in the natural drying room and will remain dormant at a temperature of about 14 °C until you want to enjoy our masterpiece
INGREDIENTS: Iberian cebo ham, common salt, sugars, preservatives (potassium nitrate E-252 sodium nitrite E-250) and antioxidants (E-300).
Iberian ham, common salt, sugars, preservatives (potassium nitrate E-252 sodium nitrite E-250) and antioxidants (E-300)
NUTRIENTAL INFORMATION: Average values per 100 g.
NUTRIENTAL INFORMATION:Average values per 100 g
| Energy value |
1667 kJ/402 kcal |
| Fats |
32.40 g |
| Of which saturated |
13.90 g |
| carbohydrates |
0.50 g |
| Of which sugars |
<0.5 g |
| Proteins |
| 27,60 g |
| Salt |
4.48 g |
