Sliced 24-Months 75% Iberian Cebo de Campo Ham (Vacuum Packaging)
- Ham from Dehesa de Campo Alto directly from Spain
- Air-dried for 24 months
- 75% Iberian pig
- Meaty and rich
- Vacuum packaging - clean and convenient
- Using pig's hinder leg - 6:4 meat and grease distribution, more chewy, milder taste
Storage
For blister that is not opened, it needs to be kept in refrigerator (0°C - 5°C).
Please eat them up within two days after blister has opened.
How to eat
It is suggested to take out the blister from refrigerator one hour before you want to eat. Pour hot water on the plate and dry it up, let the fat literally melt onto the plate.
It's nutty, tasty, sweet, chewy, buttery and not too salty. It is good to be served with fig or bread. And also perfect with a glass of red wine.
How special Spanish ham are?
Compared to other European hams, Spanish jamón has a more uniform texture, more intense flavor and is usually less moist because of the long curing stage. This is especially true of hams from acorn-fed Bellota pigs.
Curing period is 24, 36, 48, 60, 72 months (Minimum 24months), but longer curing time does not mean better taste.
How to distinguish types of ham?
| Fodder | Pig | Level |
Black Label | Fed with acorn and grass | 100% Iberian pig | Top Level |
Red Label | Fed with acorn and grass | 50-75% mixed Iberian pig | Second Level |
Green Label | Fed with grass | 50% mixed Iberian pig | Third Level |
White Label | Fed with grains | 50% mixed Iberian pig | Forth Level |