Iberico Cebo Ham is the deboned is also main protagonist of our range. With an intense cherry colour and pale yellow fat, it is distinguished by the great richness and variety of its organoleptic characteristics. In addition to its excellent flavour and aroma, it has an almost sweet first attack, which is surprising for a product naturally cured in salt. This is due to the altitude and climatic conditions of Guijuelo, which allow an optimum curing point to be achieved using less salt than in other regions.

To order our deboned Ibérico Cebo Ham in pieces
get in touch with us at
+34 923 58 19 29 or by mail at jamon@luisdomingo.com

CEBO IBERICO HAM 50% IBERIAN BRED BONELESS

Weight 4 - 5 kg

Curing period: + 32 months

Elaboration:
Hind limbs of the Iberian pig subjected to the action of salt and subsequently to a drying and curing process after which their organoleptic characteristics are fully developed. Once they are in their optimum cured state, they are deboned and deboned to offer maximum benefit.

Ingredients:
Iberico Cebo Ham, salt, preservatives (E-250 y E-252) and dextrose.

Organoleptic characteristics:
Colour:Characteristic pink to purplish red in the lean part and shiny appearance of the fat.
Flavour and aroma: Delicate flavour, slightly salty, with a pleasant aroma typical of this Iberian cebo ham.
Texture: Homogenous and not very fibrous.

Allergens:
GLUTEN-FREE. IS ALLERGEN-FREE.

NUTRITIONAL INFORMATION (Per 100 g edible portion)

ENERGY VALUE 1348KJ/324Kcal

FATS 21,9 g

OF WHICH SATURDAY 6,27 g

CARBON HYDRATES 1,3 g

OF WHICH SUGARS 0,5 g

PROTEINS 30,3 g

SALT 4,85 g