Each pack of machine-cut César Nieto 50% Cebo Iberian Ham Shoulder Iberian Race offers the same quality as the 50% Cebo Iberian Ham but with a character of its own. Its curing period is proportionally shorter, so its flavors and aromas are very intense, perhaps more so than those of the ham itself, with a subtly different range of nuances, preferred by many consumers.
The Ham Shoulder Cebo 50% Iberian Race is characterized by its intense flavor rich in nuances and aromas. This richness is the result of its long aging, more than 20 months, and its high quality feed. Its color ranges from deep pink to light pink, with abundant fat marbling when cut. It is very smooth in the mouth yet light and immediately offers us the flavor notes from its genetics and its long stay in our cellars, where over the months it matures to add organoleptic characteristics to its tasting.
The César Nieto Cebo Iberian Ham Shoulder is obtained from selected crosses of the Iberian Pig, reaching a 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 the highest quality cereals. Its elaboration from the front 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 less salt to be used in its production than in other areas. Therefore, our Cebo Ham Shoulder also offers the “sweet” touch typical of cured products from Guijuelo.
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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