50% Iberico ham cebo - min. 24 months of curing time

CAMPODULCE CURADOS Stand: 1940a
  • 50% Iberico ham cebo - min. 24 months of curing time
  • 50% Iberico ham cebo - min. 24 months of curing time
  • 50% Iberico ham cebo - min. 24 months of curing time
50% Iberico ham cebo - min. 24 months of curing time 50% Iberico ham cebo - min. 24 months of curing time 50% Iberico ham cebo - min. 24 months of curing time

Iberian ham from 50% Iberican pork bait-fed and minimum 24 months of curing time. Soft at mouth, tasty and juicy due to intermuscular fat characteristic of iberian pork.

Available in different formats: piece with bone, deboned and sliced in different weights and packages.

Produced in the traditional way using air-drying process and carely matured in caves at our facilities with more than 900.000 pieces/year of capacity.

The entire production process of our ham legs and shoulders is integrated in the heart of the pasture lands of Extremadura, the craddle of Iberian pigs.

Our facilities are IFS and BRC certified. We are also a Carbon Neutral company.

Categories

  • Meat & Seafood
  • Charcuterie / Cured Meats
  • Pork
  • Ambient
  • Artisan / Speciality / Fine
  • D2C - Direct-to-Consumer
  • Occasions
  • Private / White Labelling
  • Spanish

Minimum purchase order

1 pallet
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