Iberian ham cebo de campo 50% Iberian breed cured 36 months

Iberian cebo de campo ham refers to the hind limb of the Iberian breed pig. Preservation preferably between 0 ° and 5 °. These pigs are raised in the open air, feeding on acorns of "bellota" oak, cereals and pastures. Cebo de campo ham is subjected to a process of salting, maturing and curing for 36 months. The artisanal production gives this delicate flavor, a melting texture, a unique taste.