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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).
Ingredients: Iberian ham sea, salt, sugar, dextrose, preservatives E-250 and E-252, antioxidant E-301
|Serving size 100 g
||1791 kJ / 426 kcal
|of which saturates