César Nieto Iberian Cebo de Campo 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 prolonged curing process of more than 30 months, and its natural feed supplemented with the highest quality fodder.
Its color ranges from dark pink to light pink with abundant marbled fat.
The high proportion of oleic acid in its fat makes it very soft in the mouth and light at the same time.
With flavor notes from its natural feed.
César Nieto Iberian Cebo de Campo Ham is obtained from selected crosses of the Iberian Pig, reaching a 50% of Iberian Breed in its genetics.
The herds feed on grass and other natural resources while roaming freely on our “Las Viñas” farm on the outskirts of Guijuelo.
This feeding is complemented 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 preparation than in other areas, so our Iberian Cebo de Campo Ham offers that initial “sweet” point typical 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
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