50% Iberian Cebo de Campo Ham - Selection

50% Iberian Cebo de Campo Ham - Selection

Jamón is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón. Then, we begin with the mention that the jamón is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely wild fruits, grass and similar. Finally, and this is where the main difference of the Jamón from the rest types of Jamón lays: the fattening process is finished again with feed and cereals.

As for the dry-curing process, after a perfect cooking process, the pieces of jamón de cebo de campo spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón of Enrique Tomás is the best.

The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.

Details about this piece:

• Net weight: 8 - 8,5 kg (Ham holder and knife not included)
• Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient. (Part weight may vary due to production conditions and other logistical aspects).

Nutritional information (per 100 g)

Jamón Ibérico de Cebo de Campo, Selection - 24 months dry-cured

• Energy value (kcal/KJ): 1579KJ / 377kcal
• Fats (g): 28g
• of which saturates (g): 11
• Carbohydrate (g): 0
• of which sugars 0 (g): <0
• Proteins (g): 32.3
• Salt (g): 5.3g

GMO (Genetically Modified Origin) free

The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a paleta box.

Once the ham has started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth so that it does not give the light and is least exposed to the air until the next time it is to be cut again.

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