César Nieto Cebo Ham 50% Iberian is characterized by its balanced flavor, rich in nuances and aromas thanks to its long curing period of over 24 months. Its color ranges from deep pink to light pink, with abundant fat marbling when cut. It is very smooth on the palate and at the same time light and immediately offers us the flavor notes from its genetics and its long stay in our cellars, where the curing time adds organoleptic characteristics to its tasting. This César Nieto Iberian Cebo Ham is obtained from selected crosses of the Iberian Pig, reaching 50% of the Iberian Breed in its genetics. These pigs are raised on farms that ensure their animal welfare and are fed with natural feed, based on cereals of the highest quality. Its elaboration from the hind limbs is totally traditional, using natural salt from the Salinas de Torrevieja for its salting process. The unique microclimate of Guijuelo and its thousand meters above sea level, allow us to use less salt in its production than in other areas, so it offers the “sweet” touch typical of cured hams from Guijuelo.

Iberian pork ham, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).

Energy: 1481kJ/356 Kcal; Fats: 25g of which saturated fats: 10g, monounsaturated fats: 13g and polyunsaturated fats: 2g; Carbohydrates: 0.7g of which sugar: 0g; Proteins: 32g; Salt: 3.3g