Cebo Campo Shoulder Ham 50% Iberian Breed

Cebo Campo Shoulder Ham 50% Iberian Breed: Free-Range Rearing and Fine Cuisine

The Cebo Campo Shoulder Ham 50% Iberian Breed is a piece that has gained great importance and is increasingly valued in fine cuisine. It is obtained from 50% Iberian pigs raised in freedom on our pastureland (dehesa), where they are fed a combination of cereals, feed, and natural field resources.

This type of semi-extensive rearing provides the shoulder ham with a firmer texture and better fat infiltration compared to traditional cebo pieces.

The minimum curing of this shoulder ham is 24 to 40 months, a time that ensures the piece fully develops a deep flavor and a characteristic aroma, ideal for knife carving.

Features and Curing

• Product: Iberian Cebo Campo Shoulder Ham
• Breed: 50% Iberian
• Feeding: Feed, cereals, and natural grasses
• Rearing: Cebo Campo (Semi-extensive, free-range)
• Minimum Curing: 24 to 40 months

Nutritional Information (Values per 100 g)

• Energy: 1344 kj / 323 kcal
• Fat: 21 g
• of which saturates: 7 g
• Carbohydrate: 1.3 g
• of which sugars: 1.1 g
• Protein: 34 g
• Salt: 3.7 g

Ingredients and Allergens

Cebo Campo Shoulder Ham 50% Iberian, salt, sugar, antioxidants (E-331, E-301) and preservatives (E-252, E-250).

ALLERGENS: Does NOT contain allergens.