50% IBERICO HAM OF CEBO CAMPO

Production: Extremadura

Elaboration: After the inspection of the channels, the pieces are identified individually within each production lot; later they are cut, they are bled and they go to refrigeration chambers during 24 hours, then they are outlined, they are nitrified and they are classified by weight, they pass to salting containers and later to post-oiling chambers they undergo a process of curing in dryers and cellar of At least 36 months, they are finally labeled.

Tasting Notes: Our 50% Iberico Ham of Cebo Campo are characterized and distinguished by a series of parameters that directly influence all our senses. Intense and bright red color, pearly and oily fat, light veins of fat infiltrated in the muscle. Light, silky and soft in contact with fat. Sweet and penetrating, it treasures the virgin nuances of the oleic. Explosion of sensations, velvet in the mouth, slow melting and infinite aftertaste.