The boneless format of Iberian Cebo Field Ham 50% Iberian Breed has more and more followers every day, not only for trade but also for private consumption. Its innovative presentation in 4 blocks allows a great use of the piece, at the same time that it facilitates the cutting both by machine and knife thanks to its manageable size. In this way, the traditional thin slices that melt in the mouth are obtained, just as with the traditional cutting of whole ham but without the difficulty of avoiding the bones and the irregularities of its anatomy.
César Nieto Iberian Cebo Field Ham, raised on our own “Las Viñas” farm (Guijuelo region), offers an intense flavor that is at the same time full of delicate nuances. This richness is the result of its aging for more than 30 months. Its color ranges from dark pink to light pink, with abundant veined fat. The high proportion of oleic acid in its fats makes it very smooth in the mouth and light at the same time.
This Iberian Cebo Field Ham is obtained from selected crosses of the Iberian Pig, reaching a 50% of Iberian Breed in its genetics. The herds are fed on grasses and other natural resources that they find roaming freely on the farm and are supplemented with high quality natural feed. Its elaboration, from the hind limbs of the animal, is totally traditional, using natural salt from the Salinas de Torrevieja for its salting process. The unique microclimate of Guijuelo and its 1,000 meters above sea level allow us to use less salt in its production than in other areas. Therefore, our Cebo Field Iberian Ham also offers that initial “sweet” point of cured hams from Guijuelo.
Iberian pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
Energy: 1481kJ/356 Kcal; Fats: 25g of which saturated fats: 10g, monounsaturated fats: 13g and polyunsaturated fats: 2g; Carbohydrates: 0.7g of which sugar: 0g; Proteins: 32g; Salt: 3.3g
Buy this item and get 1180 Puntos: 5,90 €
