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Bellota 100% Iberian Ham - Selection
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Cebo 50% Iberian Ham Shoulder - Selection
As it is well known, the most important difference between an Iberian pig and one that is not is that the Iberian pig has the particularity of infiltrating fat into the muscle. This characteristic makes the taste of any piece coming from this privileged animal breed be different, more flavorful. The dry-curing process of a ham is based upon the bone, it is around this latter that gradually a raw and salty piece of meat, turns into a gastronomic delicacy. The Ham Shoulder comes from the front legs of the pig. As it is obvious, the front legs have less meat than the back legs, that is why the meat is closer to the bone and therefore the ham shoulder is tastier than the ham. In the case of the Paleta Iberico de Cebo- Ham shoulder, many factors come together: the unbeatable quality of the Iberian meat, the infiltration of fat and the intensity of flavor because of the proximity to the bone to obtain a product of incomparable quality, easily recognizable for the enjoyment of all.
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