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The Iberian Ham Cebo de Campo Ciurana has been raised on the loose in pastures from the area of Salamanca or Extremadura. Its curing time has been done in a completely natural and artisanal way, using traditional methods controlled all the time by our Ham Master. Thanks to its slow curation of more than 24 months, we can find pieces of top quality and intense flavor.
Curing time: +24 months
Alimentation: Pastures and natural feed
|Healing||More than 24 months|
|Feeding||Cebo de campo: Based on natural feed and during the final fattening stage they eat acorns in the pastures.|
|Elaboration||Ibéricos: Traditional curing process provides a natural cellar aroma and a unique delicate taste.|
|Part of the pig||Hind leg|
|Aspect||Ibérico: Slim appearance, narrow “caña” (part of the bone closest to the hoof) and black hoof.|
|Tasting note||Smooth tasty flavour with strong delicious aroma.|
|Health||Rich in protein, B vitamins and oleic acid (good cholesterol producer). Very low in calories (95cal per 50g), a indispensable part of the Mediterranean diet, 100% healthy.|
|Curiosities||The Iberian excellent quality of this ham comes from its traditional curing process controlled by the “Maestro jamonero”. His dedication and experience make a good Iberian pata negra ham into an extraordinary ham.|
|Manufacturer||Jamones Serranos Ciurana S.L.|
|Ingredients||Ingredients: Iberian pork ham, salt, sugar, acidity regulator (E-331iii) and preservatives (E-250, E-252).|
|Nutritional values||Energy value: 334 Kcal Fat: 19.85 g Of which saturated: 10.87 g Carbohydrates: 0.3 g of which sugars: 0.2 g Proteins: 38.64 g Salt: 4.82 g|
|Allergens & co||Free gluten. Free lactose.|