Sliced Grass-Fed 50% Iberico Ham

CARACTERÍSTICAS

Monteparra Cebo de Campo Ham, made from 50% Iberian pork, is characterized by its homogeneous, low-fiber texture, a more intense flavor, and a greater amount of infiltrated fat than Cebo ham due to the time the pig spent free-range, walking through the fields or pastures.

	CENTER The center is the meatiest part of the ham, it is the juiciest, most tender part and has the most infiltrated fat, its slices are larger and less salty.
	TIP The tip is obtained from the end opposite the hoof of the ham, it is the most flavorful and intense part, its slices are narrow and with a large amount of infiltrated fat.

ELABORATION

Monteparra Iberian Cebo de Campo ham is made from pigs with a minimum of 50% Iberian breed (100% Iberian mother and Duroc father) raised, for the first few months, on farms fed with natural feed and, later, free-range on natural pastures.

CONSERVATION

Vacuum-packed ham can be stored in the refrigerator for up to 3 months in perfect condition. It's recommended to open the package 10 minutes before serving so the slices can air out, regain their full flavor, and be easily separated without breaking.