Ibérico Cebo Ham - Selection
The Jamón Ibérico de Cebo is made with one of the most outstanding products of Spanish gastronomy: the Iberian pig, a breed that is only found in the peninsula of the same name. In Enrique Tomás we want to exalt to the maximum this delight, that is why we offer a product of the highest quality, made from the back leg of Iberian pigs fed with feed, cereals and grass and cured for 24 months.
The Iberian pig is a breed unique in its species and only present in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its flesh white veins and unique taste and juiciness.
In Enrique Tomás we want to exalt this product to the maximum, for that reason we offer a high quality Jamón Ibérico de Cebo, elaborated after an exhaustive selection of the best specimens, with a rigorous dry cured process in which all the conditions are guaranteed to obtain, finally, a perfect and delicious Jamón to the palate.
Detailed description of this piece:
- Net weight: 8, 3 Kg. minimum
- Curing time: 24 months
- Origin of the selection: Selected quality/price of all Iberian hams in the peninsula
- Storage: keep in a dry place, at a constant temperature. Ideal Store between 12 and 14 °C.
- Formats: whole piece, machine cut or knife cut
- Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient.
- Free of gluten or lactose