Iberian Cebo de Campo Díaz Ham Iberian Cebo de Campo Díaz Ham-detalle Iberian Cebo de Campo Díaz Ham-lateral Iberian Cebo de Campo Díaz Ham-trasera
Iberian Cebo de Campo Díaz Ham

Iberian Cebo de Campo Díaz Ham

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  • Iberian fattening ham comes from crossbred Iberian pigs fed on cereals, legumes and animal feed
  • It is a food that is particularly rich in proteins and fats, minerals and fat-soluble vitamins of the B and E complexes and has a high degree of digestibility
  • It is a great source of good quality protein thanks to the higher level of amino acids per gram of protein and the curing process facilitates the digestion of this food
  • It has a high intramuscular fat content with fatty acids, which are unsaturated fats and help regulate the level of cholesterol in the blood
  • Our Iberian free-range ham comes from animals fed in the Salamanca countryside with resources from the land itself and their diet is supplemented with cereals
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The process of elaboration of the ham of Iberian field bait begins in the care of the animal itself, fed naturally and raised in freedom in the amplitude of the Salamanca countryside is fed on the resources of the field and its diet is completed with cereals.

The cured ham begins in the care of the animal itself, fed naturally and raised in freedom in the amplitude of the Salamanca countryside

Its curing varies according to its weight, it is around 36 months

Striped ham
Iberian free-range ham, salt, preservatives (E-252, E-250), acidity regulator (E-331iii)
Salt, preservatives (E-252, E-250), acidity regulator (E-331iii)
V-cut with leg
Characteristic pink to purple-red colour in the lean part and shiny appearance of the fat. Not dried out on the outside
Curing time 730 days.
Curing time 730 days
Post-salting and cold resting (semi-natural drying room). Maturation in natural drying room and cellar.
Maturation in natural drying room and cellar
Delicate, slightly salty flavour and pleasant, characteristic aroma. Homogeneous texture and little fibrous.
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