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Boneless Cebo Field Ham Shoulder 50% Ibérico

108,57 

Buy this item and get 543 Puntos: 2,72 
2,5 – 3,5 kg
High oleic
Without gluten
Without lactose
HEALING: more than 20 months

DESCRIPTION
Boneless Cebo Field Ham Shoulder 50% Ibérico

The César Nieto Cebo Field Ham Shoulder 50% Iberian Race in boneless format has more and more followers every day, not only for trade but also for private consumption. Its innovative presentation in 2 blocks allows a great use of the piece, at the same time that it facilitates the cutting both by machine and knife thanks to its manageable size. In this way, the traditional thin slices that melt in the mouth are obtained, just as with the traditional cut of the whole shoulder but without the difficulty of avoiding the bones and the irregularities of its anatomy.
SKU: 4174
César Nieto’s Cebo Field Ham Shoulder 50% Iberian Race has its origin in our own farm “Las Viñas” in the outskirts of Guijuelo. This palette offers an intense flavor full of delicate nuances. This richness is the result of its prolonged aging of more than 20 months. Its color ranges from dark pink to light pink with abundant fat streaks. The high proportion of oleic acid in its fats makes it very smooth in the mouth and light at the same time. With flavor notes coming from its natural feeding in the pasture. This Iberian Cebo Field Ham Shoulder is obtained from selected crosses of the Iberian Pig, reaching a 50% of the Iberian Breed in its genetics. The herds are fed on grasses and other natural resources that they find roaming freely on the farm and are supplemented with high quality natural feed. Its preparation, from the animal’s forelimbs, is totally traditional and natural salt from the Salinas de Torrevieja is used for the salting process. The unique microclimate of Guijuelo and its 1,000 meters above sea level allow less salt to be used in its production than in other areas. That is why our Iberian Cebo Field Ham Shoulder offers that initial “sweet” point, typical of cured products from Guijuelo, for more than 20 months.
Iberian pork shoulder, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
Energy: 1357kJ/326 Kcal; Fats: 21g of which saturated fats: 8g, monounsaturated fats: 11g and polyunsaturated fats: 1g; Carbohydrates: 0.5g of which sugar: 0g; Proteins: 33g; Salt: 5.7g
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Boneless Cebo Field Ham Shoulder 50% Ibérico

108,57 

HEALING: more than 20 months
Buy this item and get 543 Puntos: 2,72 
High oleic
Without gluten
Without lactose
The César Nieto Cebo Field Ham Shoulder 50% Iberian Race in boneless format has more and more followers every day, not only for trade but also for private consumption. Its innovative presentation in 2 blocks allows a great use of the piece, at the same time that it facilitates the cutting both by machine and knife thanks to its manageable size. In this way, the traditional thin slices that melt in the mouth are obtained, just as with the traditional cut of the whole shoulder but without the difficulty of avoiding the bones and the irregularities of its anatomy.
César Nieto’s Cebo Field Ham Shoulder 50% Iberian Race has its origin in our own farm “Las Viñas” in the outskirts of Guijuelo. This palette offers an intense flavor full of delicate nuances. This richness is the result of its prolonged aging of more than 20 months. Its color ranges from dark pink to light pink with abundant fat streaks. The high proportion of oleic acid in its fats makes it very smooth in the mouth and light at the same time. With flavor notes coming from its natural feeding in the pasture. This Iberian Cebo Field Ham Shoulder is obtained from selected crosses of the Iberian Pig, reaching a 50% of the Iberian Breed in its genetics. The herds are fed on grasses and other natural resources that they find roaming freely on the farm and are supplemented with high quality natural feed. Its preparation, from the animal’s forelimbs, is totally traditional and natural salt from the Salinas de Torrevieja is used for the salting process. The unique microclimate of Guijuelo and its 1,000 meters above sea level allow less salt to be used in its production than in other areas. That is why our Iberian Cebo Field Ham Shoulder offers that initial “sweet” point, typical of cured products from Guijuelo, for more than 20 months.
Iberian pork shoulder, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
Energy: 1357kJ/326 Kcal; Fats: 21g of which saturated fats: 8g, monounsaturated fats: 11g and polyunsaturated fats: 1g; Carbohydrates: 0.5g of which sugar: 0g; Proteins: 33g; Salt: 5.7g
Related products.
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Boneless Acorn-fed Ham Shoulder 50% Iberian
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Boneless Acorn-fed Ham Shoulder 75% Iberian
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166,38 
Iberian Acorn-fed Ham Shoulder – D.O. Guijuelo – Vintage 2018
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Boneless Cebo Ham Shoulder 50% Iberian
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