Ibérico de Cebo Ham - Salamanca
Our Iberico de Cebo-Iberian Ham from Salamanca is identified by a white band carrying the letter G in yellow, that stands for the city which gives this Ham its name, Guijuelo. In this plateau of central Spain, we find an ideal micro climate with cold and dry winters, and mild and short summers. This makes it a privileged area for the elaboration and dry-curing of hams and ham shoulders.
As indicated by its name, this Jamón comes from an Iberian swine fed with “Cebo”- (animal fodder and cereals basically) until obtaining the desired weight and morphological composition. When the leg has been separated from the rest of the animal, it starts the salting process as well as a 24 months period of dry-curing in order to obtain the outcome it hat the expert "cook" seeks in the elaboration of this wonderful ham, known for being soft and friendly with all palates. Buying this ham is always a guarantee of pleasing everyone.
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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 Guijuelo - 24 months dry-curing
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