Ibérico de Cebo de Campo Ham - Selection
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Jamón is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón. Then, we begin with the mention that the jamón is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely not only acorns, but also wild fruits, grass and similar. Finally, and this is where the main difference of the Jamón from the rest types of Jamón lays: the fattening process is finished again with feed and cereals.
As for the dry-curing process, after a perfect cooking process, the pieces of jamón de cebo de campo spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón of Enrique Tomás is the best.
The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.
Details about this piece:
Always find it with the green label
The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a Jamón box.
Once the Jamón has been started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth to keep it away from the sunlight and is less exposed to the air until the next time it is to be cut again.
In our online shop you can buy the whole piece of Jamón Ibérico de Cebo de Campo cut by machine or cut with a knife, so you can enjoy it without complications. 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 2.4 kilos of meat, presented in:
26-30 envelopes of sliced jamón 80g
2 sachets of jamón shavings of 100g
2 sachets of 100g diced jamón
1 tray with jamón bones
Jamón Ibérico de Cebo de Campo, Selection - 24 months dry-cured
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