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Cerdoh! combines family, love for Iberian products, and a passion for continuing the family business with high-quality and traceable products.
Based on the breeding of 100% Iberian pigs from the "Lampiño" lineage, they aim to offer traditional flavors in a modern and simple image, away from the conventions of the "gourmet" world.
Their goal is to preserve the Iberian culture and the Campo de Argañán, their place of origin.
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10.00% off
In these 100 g. of 100% Iberian acorn-fed ham cut by knife, you will have everything you need to get excited: the right fats, the right curing time (more than 46 months), and above all a set of exclusive flavors and nuances of authentic acorn-fed pata negra.
The genetics of our pigs (100% Iberian Lampiños) together with acorn feeding in the montanera season, makes the fat of our ham, besides being a delight, is good for health, due to the high proportion in its composition of unsaturated fatty acids, such as oleic.
The fat of our ham, apart from being a delight, is good for health, due to the high proportion in its composition of unsaturated fatty acids, such as oleic
Iberian Acorn-fed Iberian Ham Cerdoh!
Our ham is characterized by a fluid and shiny golden fat, which besides being a real delicacy, gives our ham special aromas and textures. As if that were not enough, it is good for your health due to its high content of unsaturated fatty acids, among which oleic acid stands out. You will also find small pinkish touches in its outer layer: this is the way our ham tells you that it is authentic 100% Iberian acorn-fed ham
When they say, "And a ham!", answer yes, let them give it to you. Ham is made from the hind legs of the pig and its curing period can last up to 36 months. The quality of a ham depends on many things: on the one hand, the freedom of movement and exercise that the animal has done. On the other hand, their diet and breed. Ours have it all: they are Iberian lampiños raised in the Salamanca pasture based on acorns. So that.
What is ham?
When they say, "And a ham!", answer yes, let them give it to you. Ham is made from the hind legs of the pig and its curing period can last up to 36 months. The quality of a ham depends on many things: on the one hand, the freedom of movement and exercise that the animal has done. On the other hand, their diet and breed. Ours have it all: they are Iberian lampiños raised in the Salamanca pasture based on acorns. So that.
It's very simple: traceability is a series of procedures that allow us to follow the process of evolution of a product in each of its stages. That is to say, at Cerdoh! we know what you are eating and, in all our products, we can tell you from the year of curing to the way this product was cured. This allows us, for example, to tell you that we are Acorn-fed Iberian from the ears to the tail. Cerdoh's word!
Word of Cerdoh!
10.00% off
In these 100 g. of 100% Iberian acorn-fed ham cut by knife, you will have everything you need to get excited: the right fats, the right curing time (more than 46 months), and above all a set of exclusive flavors and nuances of authentic acorn-fed pata negra.
The genetics of our pigs (100% Iberian Lampiños) together with acorn feeding in the montanera season, makes the fat of our ham, besides being a delight, is good for health, due to the high proportion in its composition of unsaturated fatty acids, such as oleic.
The fat of our ham, apart from being a delight, is good for health, due to the high proportion in its composition of unsaturated fatty acids, such as oleic
Iberian Acorn-fed Iberian Ham Cerdoh!
Our ham is characterized by a fluid and shiny golden fat, which besides being a real delicacy, gives our ham special aromas and textures. As if that were not enough, it is good for your health due to its high content of unsaturated fatty acids, among which oleic acid stands out. You will also find small pinkish touches in its outer layer: this is the way our ham tells you that it is authentic 100% Iberian acorn-fed ham
When they say, "And a ham!", answer yes, let them give it to you. Ham is made from the hind legs of the pig and its curing period can last up to 36 months. The quality of a ham depends on many things: on the one hand, the freedom of movement and exercise that the animal has done. On the other hand, their diet and breed. Ours have it all: they are Iberian lampiños raised in the Salamanca pasture based on acorns. So that.
What is ham?
When they say, "And a ham!", answer yes, let them give it to you. Ham is made from the hind legs of the pig and its curing period can last up to 36 months. The quality of a ham depends on many things: on the one hand, the freedom of movement and exercise that the animal has done. On the other hand, their diet and breed. Ours have it all: they are Iberian lampiños raised in the Salamanca pasture based on acorns. So that.
It's very simple: traceability is a series of procedures that allow us to follow the process of evolution of a product in each of its stages. That is to say, at Cerdoh! we know what you are eating and, in all our products, we can tell you from the year of curing to the way this product was cured. This allows us, for example, to tell you that we are Acorn-fed Iberian from the ears to the tail. Cerdoh's word!
Word of Cerdoh!
