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.
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
