César Nieto Iberian Cebo Field Ham is obtained from selected crosses of the Iberian Pig, reaching a 50% of Iberian Breed in its genetics. The herds feed on grasses and other natural resources while roaming freely in our farm “Las Viñas” on the outskirts of Guijuelo. This feed is supplemented with high quality natural feed. Its elaboration, from the hind limbs of the animal, is totally traditional, using natural salt from the Salinas de Torrevieja for its salting process. The unique microclimate of Guijuelo and its 1,000 meters above sea level allow us to use less salt in its preparation than in other areas, which is why our Iberian Cebo Field Ham offers that initial “sweet” point typical of cured hams from Guijuelo.
César Nieto Iberian Cebo Field Ham, raised on our own “Las Viñas” farm (Guijuelo region), offers an intense flavor that is at the same time full of delicate nuances. This richness is the result of its long curing period of more than 30 months, and its natural feed supplemented with the highest quality fodder.
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 from its natural feed.
Iberian pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
