Each pack of hand-sliced César Nieto Cebo Field Iberian Ham Shoulder offers the same quality as Cebo Field Ham but with its own unique character. Its curing period is proportionally shorter, so its flavors and aromas are very intense, perhaps more so than those of the ham itself, although they offer a different range of nuances, much appreciated by the public.
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 long maturation period 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 de Campo 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 Paleta de Cebo de Campo Ibérica offers that initial “sweet” point typical of cured products from Guijuelo.
Iberian pork shoulder, salt, dextrose, sugar, preservative (E-252) and antioxidant (E-316).
Energy: 1357kJ/326 Kcal; Fat: 21g of which Saturated Fat: 8g, Monounsaturated Fat: 11g and Polyunsaturated Fat: 1g; Carbohydrate: 0.5g of which Sugar: 0g; Protein: 33g; Salt: 5.7g
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