Premium Spanish cured ham produced from the back leg of 100% Ibérico pigs raised free-range on natural pastures in Salamanca and Extremadura, Spain. During the final stage of rearing, the pigs are fed a natural diet comprising wheat, barley, corn, soybeans, and grass, contributing to the ham’s distinctive quality and flavour. Produced using traditional methods and cured for more than 24 months, it develops a tender, finely marbled texture with a smooth mouthfeel. The long curing process and unique climate of Salamanca and Extremadura create a mild and balanced flavour profile with slightly sweet and fruity notes, complemented by a delicate, elegant aroma characteristic of traditionally cured Ibérico ham.
Use
Ready to serve as part of a charcuterie board, tapas selection, or gourmet appetiser. Suitable for pairing with cheeses, olives, crusty bread, and wine. For best results, allow the slices to reach room temperature before serving.
Technical
Format: Thinly sliced cured 100% Ibérico Cebo de Campo ham, vacuum packed, 100g x 20 per case
Storage: Keep refrigerated between 2°C and 7°C
Shelf Life: Approximately 180 days when stored under recommended conditions
