Jamon de Cebo de Campo Iberico, Pais de Quercus
100g | Gluten Free
Spain is renowned for its Iberian ham of excellent quality. “Cebo de Campo” is Iberian pig, 50% bred on the meadows in the southwest of the Iberian peninsula with at least 100 square metres of free range grazing per animal. Fattened for at least 12 months, feeding is supplemented with natural compound feed of cereals and legumes and often acorns. The meat is matured for at least 2 years.
100g | Gluten Free
Spain is renowned for its Iberian ham of excellent quality. “Cebo de Campo” is Iberian pig, 50% bred on the meadows in the southwest of the Iberian peninsula with at least 100 square metres of free range grazing per animal. Fattened for at least 12 months, feeding is supplemented with natural compound feed of cereals and legumes and often acorns. The meat is matured for at least 2 years.
100g | Gluten Free
Spain is renowned for its Iberian ham of excellent quality. “Cebo de Campo” is Iberian pig, 50% bred on the meadows in the southwest of the Iberian peninsula with at least 100 square metres of free range grazing per animal. Fattened for at least 12 months, feeding is supplemented with natural compound feed of cereals and legumes and often acorns. The meat is matured for at least 2 years.
Description
Content: 100g
Ingredients: 50% Iberian Cebo de Campo ham RI, salt, sugar, preservatives (E252, E250) and antioxidant (E300).
How to enjoy: Best appreciated alone but because of its intense flavour, can be accompanied by bread or cheese.
Origin
EXTREMADURA, SPAIN
Pais de Quercus
Iberian acorn-fed pork meats are a great tradition in their artisan elaboration dating back to Roman times. País de Quercus is a society of producers who are passionate about the Iberico pig, native to the ecosystem of the Extremadura pastures (dehesas) where the temperature, rainfall and terrain allow the development of an exclusive breed in free-range conditions, fed on acorns of the genus Quercus, like cork trees, holm-oaks and gall oaks. This creates the reputed “bouquet” unique to Iberian cured meats and hams.
