Olmeda Origenes | Jamón Ibérico de Cebo.
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 Jamón Ibérico de Cebo

These hams are made from Iberian pigs bred in partial freedom in farms. They are fed with cereals during a whole year until they reach their optimum weight of 160 Kg.

 

Our Jamones Ibéricos de Cebo are curing for at least 36 months and selected at their optimum state to be consumed.

Tasting note

It has an elongated shape and a fine cannon bone. It is covered with a tender layer of fat, which has a yellowish color, and is slightly oxidized due to its long curing period. The color of the meat varies from an intense pink to a red purple. The fat infiltrations ad the cereal and nuts flavors. Every pieces are different and unique.

 

Best served between 20°- 24°. In order to savor and enjoy the subtleties of this Jamón Ibérico de Cebo, it should be cut in very fine slices.

Presentation

  • Jamón Ibércio de Cebo with bone
  • Jamón Ibérico de Cebo without bone