50% Iberian Cebo Ham - Selection

50% Iberian Cebo Ham - Selection

The 50% Iberian Cebo Ham - Selection is made with one of the most outstanding products in Spanish gastronomy: the Iberian pig, a breed found only on the peninsula of the same name. At Enrique Tomás, we want to elevate this delight to the fullest extent, which is why we offer an extremely high-quality product made from the hind leg of Iberian pigs, fed on feed, cereals, and grass, and cured for 24 months.

The Iberian pig is a unique breed found only in Spain and Portugal. Its genetics allow it to infiltrate fat into the muscle, giving its meat white streaks and a unique taste and juiciness.

At Enrique Tomás, we aim to elevate this product to the fullest, which is why we offer a high-quality 50% Iberian Cebo Ham - Selection, crafted after a meticulous selection of the best specimens, with a rigorous cooking process and a strict curing process where all conditions are ensured to finally obtain a perfect and delicious ham to the palate.

Details about this piece:

• Net weight: 7.5 - 8 kg. (Ham holder and knife not included)
• Ideal for: Sliced tasting, common uses, tapas, sandwiches, eating alone, cooking, and whatever is appropriate. (The weight of the piece may vary due to production conditions and other logistical aspects.)

Nutritional Information (per 100g of product)

• Energetic value (KJ/kcal): 1261 KJ / 303 kcal
• Fats: 19.2 g
  • of which saturated fatty acids: 7.81 g
• Carbohydrates: 0.1 g
  
  • of which sugars: <0.1 g
• Proteins: 32.3 g
• Salt: 4.86 g

Non-GMO (Genetically Modified Organism) Free

Ingredients: 50% Iberian breed Iberian pork ham, common salt, preservatives (E-252 and E-250), and antioxidant (E-301)

Store the ham hanging, without the netting or sulfur paper, in a dark and cool place. This is necessary to maintain the organoleptic and microbiological qualities of the product.

Once you start consuming the ham, it is recommended to do so within a period of 15 days to preserve its full flavor, quality, and properties. In summer, it should be consumed within an even shorter period, less than 15 days. Only cut the amount of ham that will be consumed at that moment and cover it with transparent film and, optionally, with a clean cotton cloth to protect it from light and minimize its exposure to air until the next time it is sliced.

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