Ibérico de Cebo Ham - Selection

Ibérico de Cebo Ham - Selection

In the Iberian peninsula we can find a very special breed of swine: the Iberian breed. This local breed of hog has a thousand characteristics that make it different from the rest of the world's swine. Yet, there is one that stands out prominently above the others and this is that it infiltrates fat into the muscle (marbling). This fat infiltration is a key element and capacity of the Jamón Ibérico that makes it a unique product in world cuisine. Exactly, the taste of the ham is inherent to this infiltrated fat. During the 24 months of dry-curing process of this Iberian ham, this naturally infiltrated fat has gradually melted and impregnated with the taste of the already delicious and tender Iberian meat. If we add this to the fact that added salt strengthens the taste, the outcome product cannot be more than a delicacy. In Enrique Tomás we have a strict selection process to sort out the best hams. It is a very expensive selection because it is done one at a time. This is the only way we know, we have to ensure that this Iberian ham-Jamón Ibérico is as good as expected.

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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: 7 Kg. approx
  • 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 preservatives, gluten or lactose

  

Always acknowledge it with the white label

 

Conservation:

The whole piece is recommended to keep it in a dry and cool place 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.

 

Cut by machine or knife:

Enjoy it comfortably while making the most out of the piece. The machine cutting process is done manually by our ham carving experts to get the best use of the piece and the best results. If you prefer knife cutting, our experts will slice the whole piece with a knife without using any machine.

When our team is in charge of cutting the 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 bags of sliced Jamón of 80 g
2 bags of Jamón shavings of 100 g
2 bags of 100 g of diced Jamón
1 tray with bones

Nutritional information (per 100 g)

Jamón Ibérico de Cebo Selection - 24 months dry curing time

  • Energy value (kcal/KJ): 303/1261
  • Fats (g): 19.2
  • of which saturates (g): 7.8
  • Carbohydrate (g): 0.1
  • of which sugars (g): <0.1
  • Proteins (g): 32.3
  • Salt (g): 4.9

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