94,60 € VAT included
2,5 – 3,5 kg
The César Nieto Guijuelo 50% Ibérico Cebo de Campo Shoulder Ham in its deboned format is gaining fans day-by-day. Its novel presentation in the shape of 2 blocks is ideal, and not only at a commercial level but also individually. 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 exact same way as with the traditional cut of a whole shoulder ham; yet without the difficulty involved in avoiding the bones and irregularities of its anatomy.
The César Nieto Cebo de Campo Shoulder Ham is obtained from selected crossbreeding of the Ibérico Pig, reaching 50% Ibérico breed in its genetics and raised on our own estate “Las Viñas”, found on the outskirts of Guijuelo, offers an intense flavour, which is in turn overflowing with delicate hues. This richness is fruit of a lengthy curing period, which surpassess 20 months, and on the natural diet of the pigs, diet that is also complemented with high quality natural grains. Its colour ranges from dark pink right through to light pink, with abundant marbled fat. The high proportion of oleic acid in its fats makes it very mild in mouth, while in turn also being light. The flavour notes that arise are a result of the natural diet that the pigs enjoy while free-ranging in the dehesa (meadowlands). Its production, made with the front quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake. 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 Shoulder Ham also first comes up in mouth as “sweet”, a characteristic common to products that are cured in Guijuelo.
The César Nieto Ibérico Cebo de Campo Shoulder Ham offers the exact same quality as our César Nieto Ibérico Cebo de Campo Ham, yet with its own personal nature. Its curing period is proportionally shorter, therefore its flavours and aromas are very intense, perhaps even more so than those of a ham itself, although offering us a slightly different range of flavour hues, which are preferred by many of our clients.
Curing period: more than 20 months
Allergens: gluten free | lactose free
Ingredients: Ibérico pork shoulder ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
Nutrition facts (100g): 1357kJ/326 Kcal; Fats: 21g of which saturated fats: 8g, monounsaturated fats: 11g and polyunsaturated fats: 1g; Carbohydrates: 0.5g of which Sugar: 0g; Proteins: 33g; Salt: 5.7g