IBERIAN CEBO DE CAMPO HAM

After a minimum period of salting, the Cebo de Campo Iberian Ham is placed in natural drying rooms where the curing process begins and the fats gradually melt as the outside temperature increases, finishing off in the cellars. It has the characteristics of careful, slow maturation and exhaustive control in the salting process, which gives it an exceptional aroma and flavour.Gluten and lactose freePresentation: Whole pieces, boned and sliced.