Cured Iberico de Cebo de Campo pork ham, with bone

Cured Iberico de Cebo de Campo pork ham with bone, crafted using traditional methods and natural ingredients, offering a perfectly balanced flavor and unparalleled texture.

Ham is sliced. During the ‘Montaneros’ season (from October to March), Iberian pigs have no less than 100 sq.m. of space per animal. They feed on what is naturally found in the land: grass, flowers, roots, mushrooms, and acorns. They are additionally fed with a mixture of grain-based feed and acorns. The hams are salted traditionally in stacks, one on top of the other, to ensure even salt penetration to the perfect balance level. Curing takes place in natural cellars, where temperature and humidity are controlled only by opening or closing windows and shutters. IBERICO DE CEBO DE CAMPO hams are cured for no less than 32 months.

Salt