Hand-Sliced Cebo de Campo Shoulder Ham

The César Nieto Ibérico 50% Ibérico Breed Ibérico Cebo de Campo Shoulder Ham raised on our own estate of “Las Viñas”, found on the outskirts of Guijuelo, offers an intense flavour that is also overflowing with delicate hues. This richness is fruit of its lengthy curing period, surpassing 20 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 enjoyed in the meadowlands.

This Ibérico Cebo de Campo Shoulder Ham is obtained from selected crossbreeding of the Ibérico Pig, reaching 50% Ibérico breed in its genetics. Our drifts exclusively feed on grass and other natural resources while free-ranging through our estate of Las Viñas, the same complemented by high quality grains. Its production, made with the front 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 Ibérico Cebo de Campo Shoulder Ham also first appears as “sweet” in mouth, which is characteristic of the products cured in Guijuelo.

• Curing period: more than 20 months
• Allergens: gluten free | lactose free
• Ibérico pork shoulder ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316)
• Nutrition facts (100g):
  • Energy: 1357kJ/326 Kcal
  • Fats: 21g of which saturated fats: 8g, monounsaturated fats: 11g and polyunsaturated fats: 1g;
  • Carbohydrates: 0.5g of which Sugar: 0g;
  • Proteins: 33g;
  • Salt: 5.7g