Ibérico de Cebo Ham - Cáceres/Badajoz
It is well known that in Extremadura, Spain, the Iberian pig breeding is taken very seriously. They devote all their efforts to get the most elegant ham in the world. And they have succeeded!
They have the most extensive geographic area dedicated to this high quality Iberian pigs breeding, whose unique feature of infiltrating fat into the muscle along with their special and strict method of "cooking" the hams, enhances its flavour: after 24 months period of dry-curing, the ham becomes aromatic, tasty, intense but elegant. While you eat it, you won't feel any persistent trace in the mouth and you will be willing to taste the next slice again. Yet, the fact that the flavour disappears soon from the mouth, it does not mean that your mind erased it as quickly, on the contrary, this jamon is so good that you won't forget it!
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The Iberico swine are the source of the Iberico de Cebo ham; this breed of animal is a unique phenomenon of the Iberian Peninsula. Its characteristics makes it very different from the rest of the pigs’ breeds; especially because one of the distinctive genetic traits of this breed is its ability to store fat in muscle tissue. Hence, those regular flecks of intramuscular fat (marbling) that make iberico ham so unique.
The work of the "cook" (expert in dry-curing the ham) plays a very important role in the production of jamon de cebo ibérico in order to obtain a delicious outcome product. The ham’s quality relies on the climate conditions and on the ham dry curing process of approximately 24 months, among other factors.
The Iberico hog reaches the first 100 kg of weight in the same way that other swine do. Immediately after weaning, the piglets are fattened on animal feeds and vitamin-enriched food for several weeks. For the animal to be strong, to have muscular strength and resistant bones until it reaches the final weight, it is much important to make it follow a balanced diet.
Always find it with the white label
The whole piece is recommended to keep it in a dry and cool place (between 15º and 25º) and preferably hung or in a ham holder (jamonero)
Once the ham is started it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Slice each time only the ham to be consumed and put a lint-free cloth to keep it away from light and air until the next time you slice it.
In our shop online, you may buy the whole piece or either sliced by slicer or by knife so that you may enjoy it without complications. When our team of ham carving experts takes care of the ham pieces taking into account all the part of the crust and the external fat that is discarded, it is taken out its maximum yield, obtaining on average a minimum of 2.6 kilos of meat, presented in:
28 vacuum packed bags of paleta in slices of 80 g each
2 bags of ham shavings of 100 g
2 bags of diced ham of 100 g
1 tray with the ham bones
Iberico de Cebo Ham Extremadura - 24 months dry-curing
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