Jabugo 50% Iberian cebo shoulder ham
Jabugo 50% Iberian cebo shoulder ham.
Like the Spanish cebo ham, these shoulders stem from Iberian pigs, which have been fed with cereal fodder.
The Spanish "cebo" shoulder is cured for at about 2 years (one year in our curing houses and another one in special cellars).
|Food||Cebo de campo|
|Curing time:||18 - 24 months of curation|
|Brand:||Ibéricos Juan Carlos|
|Price/kg:||18,60 € / kg|
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