Hand-Sliced Ibérico Cebo de Campo Ham

This César Nieto Ibérico Cebo de Campo Ham is obtained as of selected Ibérico Pig crossbreads, reaching up to 50% of Ibérico Breed in its genetics. Raised on our own estate of “Las Viñas”, in the region itself of Guijuelo, this ham offers an intense flavour that is also overflowing with delicate hues. This richness is fruit of its lengthy curing period (more than 30 months), and of the natural diet of the pigs on our estate, the same complemented with high quality grains. Its colour ranges from dark pink through to light pink, with abundant fat marbling. The high proportion of oleic acid in its fat makes the ham smooth and light in mouth, with flavour hues that arise from its natural diet.

Its production, made with the hind quarters of the animal is completely traditional, using natural salt from the Torrevieja Salt Lake for the salting process. Guijuelo’s unique micro-climate and its elevation standing at more than a thousand meters above sea level, allows us to use less salt in its production as compared with other areas. Thus our Cebo de Campo Ham also first appears as “sweet” in mouth as is typical in hams cured in Guijuelo.

• Curing period: more than 30 months
• Allergens: gluten free | lactose free
• Ingredients: Ibérico pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
• Nutrition facts (100g):
  • Energy: 1481kJ/356 Kcal;
  • Fats: 25g of which saturated fats: 10g monounsaturated fats: 13g and polyunsaturated fats: 2g;
  • Carbohydrates: 0.7g of which Sugar: 0g;
  • Proteins: 32g;
  • Salt: 3.3g