Ibérico de Cebo Ham - Selection
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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:
Always acknowledge it with the white label
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.
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 2.5 kilos of meat, presented in:
26-30 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
Jamón Ibérico de Cebo Selection - 24 months dry curing time
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