Ibérico de Cebo Ham - Huelva
To obtain this spectacular ham, we have started with a wonderful Iberian hog, fed in an orderly and balanced way with vitamin animal feed to guarantee the best possible quality of the raw material.
The production is based upon the distinguishing feature of the Iberian swne of infiltrating fat into the muscle, followed by the methodical slow process of 24 months of the dry-curing process, in which those intense flavors are condensed, so typical of the way that hams of the Sierra de Aracena, Jabugo, have been produced for many generations.
The finest palates have recorded the taste of this ham as the real quality ham. We can not defend it to be the best one, but we can guarantee you that the best hams, that you can find, will be as good as this.
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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 Jabugo - 24 months dry-curing
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