Spanish Ham Cebo de Campo Iberian race
Spanish Ham Cebo de Campo Iberian race
The Iberian Spanish ham (Cebo de Campo) refers to the back leg of an Iberian pig raised in the pastures during its last stage and fed with natural compound feed and grass. These products are made from the hind and forelimb of the pig, respectively, which have been subjected to a process of salting, washing, resting or post-salting, maturing and drying for sufficient time to give them their own organoleptic characteristics.
Spanish Ham Cebo de Campo Iberian race
Ingredients
Iberian pork ham, salt, sugar, preservatives (E-252, E-250) and antioxidants (E-301, E-331iii).
Spanish Ham Cebo de Campo Iberian race
Organoleptic features
- Colour: Purple red with bright appearance.
- Texture: Homogeneous, not very fibrous and without pastiness.
- Aroma and Flavour: Smooth tasty flavour with strong delicious aroma. Slightly salty, pleasant and characteristic cured hint.
Spanish Ham Cebo de Campo Iberian race
Conservation
In a fresh and dry place, away from light.
Spanish Ham Cebo de Campo Iberian race
Tratamiento
Salting, washing, stuffing, post-salting and maturation.
Spanish Ham Cebo de Campo Iberian race
Pairing
If vacuum packed, it is recommended to open 15 minutes before consumption, in order to enjoy the ham’s properties to the maximum. In this way the ham will get to room temperature, the fat, very rich in oligoelements, will begin to soften and the Ibérico ham will be able to “breathe”. Even though this ham can be consumed in multiple forms, to discover and enjoy its unique and highly appreciated features, we suggest to simply eat it without anything. Paired with a good Cava or Spanish Red Wine for example.
Spanish Ham Cebo de Campo Iberian race
Formats
Plate of Ham cut manually (150g) and vacuum-packed.
Spanish Ham Cebo de Campo Iberian race