129,00€ price with VAT
The Sierra de Codex Ibérico Cebo de Campo Ham is obtained from our best Ibérico cross-breeds, with these pigs reaching a ratio of up to 50% Ibérico. These pigs are fed natural grains and fodder in a controlled environment: farms that are selected by us due to the quality of their production and painstaking handling.
Curing of hams is a slow and lengthy process in which the most traditional methods are used in our natural drying sheds found in Guijuelo. Due to the altitude and cold microclimate of Guijuelo, salting of the hams is less heavy handed than in other ham producing areas. Thus the almost sweet nuance that first appears on the palate.
Its flavor is mellow and delicate, rich in nuances due to its lengthy curing period. Its aroma, fine and pleasant, remains long on the palate memory due to its lengthy curing period.
|of which saturated||8g/100g|
|of which sugars||< 0.5g/100g|
|Chlorides s/s lean||14.4%|