How Iberian Cebo Ham is Made

Iberian cebo ham of exceptional quality, derived from pigs raised in extensive farming conditions, fed with a specially developed high oleic feed formula containing the necessary nutrients for optimal muscle, bone, and fat development.
The curing process for this type of cebo ham requires more time than a regular one due to the type of fat that the pig generates from consuming plant-based fats (surplus from olive oil mills and sunflower oil), which causes enzymatic hydrolysis and lipolysis of the fat to be slower. This process lasts from 32 to 38 months depending on the size of the piece.
We start the process with the profiling and salting of the piece, which 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 area where it will spend over 2 years, where air currents and temperature variations will give it that intense red color with marbling, along with the pleasant and balanced aroma and flavor that is so highly valued.
The final phase is the cellar where the cebo ham will develop all the nuances and aromas it has acquired during the curing process in the natural drying room, and it will be kept 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).