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50% Ibérico – Deboned Cebo de Campo Ham

275,00  VAT included

4,5 – 5,5 kg

Boneless César Nieto 50% Ibérico Breed Cebo de Campo Ham in this deboned format is gaining fans day-by-day. And this is not only the case for the commercial part, but also on an individual level due to its novel presentation in the shape of 4 blocks. Almost all of it can be used and this format makes it really easy to machine-slice or hand-carve, as the size of the blocks is very manageable. With this method it is possible to obtain paper thin slices, those that melt in your mouth, in the same exact way as with the traditional cut of a whole ham; yet without the difficuly involved in avoiding the bones and the irregularities of its anatomy.

 

           pago bizum

SKU: 4166 Category:
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César Nieto Ibérico Cebo de Campo Ham, raised on our own estate of “Las Viñas”, in the region itself of Guijuelo, offers an intense flavour that is also overflowing with delicate hues. This richness is fruit of its lengthy curing period and of the natural diet of the pigs on our estate, the same complemented with high quality grains. Its colour ranges from dark pink through to light pink, with abundant fat marbling. The high proportion of oleic acid in its fat makes the ham smooth and light in mouth, with flavour hues that arise from its natural diet.

The César Nieto Ibérico Cebo de Campo Ham is obtained as of selected Ibérico Pig crossbreads, reaching up to 50% of Ibérico Breed in its genetics. The drifts are fed grass and other natural resources that the pigs free-range on at our estate located on the outskirts of Guijuelo, with their diet being complemented with high quality grains. Its production, based on the hind quarters of the animal, is completely traditional, using natural salt from the Torrevieja Salt Lake in its salting process. Guijuelo’s unique micro-climate and its elevation standing at more than a thousand meters above sea level, allows us to use less salt in its production as compared with other areas. Thus our Ibérico Cebo de Campo Ham also comes up in mouth as “sweet”, a characteristic common to hams that are cured in Guijuelo.

Curing period: more than 30 months

Allergens: gluten free | lactose free

Ingredients: Ibérico Pig Ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)

Nutrition facts (100g): 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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