Machine-Sliced Ibérico Cebo Ham

Its colour ranges from intense pink through to light pink, with abundant fat marbling upon carving. It is smooth in mouth, while in turn also light, immediately offering up flavour notes arising from its genetics and from the lengthy stay in our cellars, where with the passing of the months more and more organoleptic characteristics are added to the tasting experience.

The César Nieto Ibérico Cebo Ham is obtained as of selected Ibérico pig crossbreads, reaching up to 50% of Ibérico Breed in its genetics. These Ibérico pigs are raised on farms where animal welfare is of utmost importance and they follow a diet of natural animal feed, in which the grains selected are of premium quality. 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 50% Ibérico Breed Ibérico Cebo Ham also first appears as “sweet” in mouth as is typical in hams cured in Guijuelo.

• Curing period: more than 24 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