Ibérico Cebo Campo 50%, 30 months, Bone In by Redondo Iglesias

* Shipping restriction: this product can't be shipped to the U.S.

The Iberico Cebo Campo Ham Bone-In by Redondo Iglesias is a single piece sourced from the hind limbs of Iberian pigs, renowned for its streamlined shape, fine shaft, black hoof, soft, shiny fat, and smooth texture. This ham is made from 50% Iberico breed and features an exquisite, delicate flavor with a particularly prolonged aroma on the palate.

The hind limbs come from Iberico pigs that are fed on aromatic grasses, legumes, and natural grains high in sodium, fiber, and protein. Small white "specks" or "crystals" may be visible when sliced, indicating a slow curing process, low salinity, and superb quality.

Storage and Care:

• Keep the ham in a cool, dry place, with ideal temperatures between 15°C and 20°C (59°F and 68°F). Avoid direct light and heat sources.
• Humidity should be low to prevent mold growth.
• Adequate support: Use a ham stand to keep the ham in a vertical position. This makes slicing easier.
• Protection of the Cut: Cover the cut surface of the ham with a clean cloth or paper to prevent it from drying out.
• Avoid Plastic: Avoid using plastic wrap or cling film.
• If you are not going to consume the ham for a long period of time, you can refrigerate the piece. Be sure to wrap it properly in food-grade paper or a suitable storage bag.
• If you have refrigerated the ham, let it reach room temperature before slicing it to enjoy the best texture and flavor.
  

Includes: 

• Ibérico Cebo Campo 50%, 30 months, Bone In by Redondo Iglesias (Approximate weight: 9.5 kg)