Iberian Cebo Ham Guijuelo

Iberian Cebo Hams Guijuelo, Salamanca (Spain)

50% Iberian Cebo Ham, from purebred pigs (100% Iberian mother and 50% Duroc father). That during its fattening phase, it has fed exclusively on feed and natural herbs in farms in Guijuelo, Salamanca.
 The beginning of the curing is done taking advantage of the location of the dryers at more than 800 m. above sea level, taking advantage of the air inlets of the Sierra Salmantina. During spring and the prolonged but gentle rise in temperatures, the unsaturated fat of the Iberian Cebo ham, characteristic of the natural resources of the Salamanca dehesa, merges with the lean meat and accelerates a series of processes that will be essential for its flavor and texture ideal.
Finally, the maturation of the 50% Iberian Cebo Hams is carried out slowly in centuries-old natural cellars. During this process, the ham breeds on the surface a series of molds and yeasts that we respect and that are essential for its curing. This curing and aging process lasts a minimum of 30 months for the small Ham and more than 40 months for the large Ham.

ORGANOLEPTIC CHARACTERISTICS:

Smell: intense aroma, persistent after slow and careful curing in natural dryers.
Colour: lean, lively and intense pinkish colour, with infiltrated fat highly veined in the muscle due to its pure Iberian breed and Duroc breed.
Taste: Intense aftertaste characteristic of the natural resources of the dehesa.
Texture: Homogeneous, Juicy with fluidity on the palate.
Curing: Curing that goes from 2 to 3 years in centuries-old natural cellars.

INGREDIENTS:

Acorn-fed Iberian ham 50% Iberian breed, salt.

NUTRITIONAL CHARACTERISTICS (VALUE PER 100 G):

Proteins: 31.7g.
Fats: 33.50 g.
Saturated fatty acids: 12.68 g.
Carbohydrates: < 0.5 g.
Sugars: < 0.5 g.
Salt: 3.89g.
Energy value: 428 Kcal/1778 K.

ALLERGENS:

No preservatives, Gluten free, Lactose free.

APPROXIMATE WEIGHT:

 7 to 8 Kg and 8-9 Kg

CONDITIONS OF CONSERVATION:

Store in a dry and cool place. Avoid excess moisture. Natural environment. It does not need cold.

CHOOSE YOUR PREPARATION:

Whole Piece:

The whole piece with bone; It is shipped wrapped in greaseproof paper and with a black cotton cover and red mesh. The shipment is made in a special box for hams.

Boneless Piece:

The boneless piece is sent clean of skin and external fat and vacuum packed along with the corresponding ham bones of its piece for its broths and stews.

Piece cut with a knife and vacuum packed:

The piece cut with a Knife and vacuum packed is sent in vacuum-sealed envelopes (30 envelopes), with 100 grams of thin slices. The shipment is made in a special box. 2 Envelopes of minced Ham and the corresponding ham bones of your selected piece for your broths and stews.

Piece cut by machine and vacuum packed:

The piece cut by machine and vacuum packed is sent in vacuum bags (20 bags), with 150 grams of thin slices. The shipment is made in a special box. 2 Envelopes of minced Ham and the corresponding ham bones of your selected piece for your broths and stews.

Important information:

Given the great demand that we are receiving, requesting knife cutting or machine cutting and vacuum packaging of the pieces selected by you, the HsjGourmet cutting and selection department informs you that when requesting this service, your order will be received from 24 to 48 hours later. In this way we will send your freshly cut and vacuum-packed ham or shoulder to your home.
For any doubt or question, our customer service department will be happy to assist you here: info@hsjgourmet.com

RECOMMENDATION TO SERVE:

Serve in thin slices and at room temperature (preferably between 20 – 25 ºC). In case the ham is sliced, it does not need to be stored in the fridge, it will only have to be stored in a cool and dry place. You will know that the slices are at their exact point when they naturally separate from each other.