Like the Spanish cebo ham, these shoulders stem from iberian pigs, which have been fed with cereal fodder.
The field-fed shoulder ham is that shoulder ham obtained from the front legs of the Iberian pig with a breed purity of 50%, which has been fed with compound feed. Like the Iberico cebo ham, the cebo shoulder ham also feeds on cereals and legumes that it finds during its aging stage in the field.
The breed of the pig is 50% Iberian, which means that it comes from father and mother of different breeds: the Iberian and the Duroc (of American origin), a white pig with reddish skin similar to the Retinto pig breed. Breeds are mixed to increase productivity and help better meet market demand. Also the Duroc pig is more resistant to diseases.
Pig farming is semi-extensive: the animals spend part of their lives on farms and another part feeding freely in the fields. The exercise they do and the naturalness of their diet at this stage means that the field-fed ham obtained is of high quality and therefore its price is a little higher than that of the ham.
Jamones Lazo have been making their hams and shoulder hams in an artisanal way since 1940 with sea salt, without preservatives or additives, being 100% natural products. Its cellar, nestled in the heart of the Huelva dehesa, gives it ideal climatic conditions for the curing of both Iberian ham and Iberian shoulder ham. They are shoulders with a year in drying room and a minimum of another year of drying in the cellars of the mountain range of Huelva.
Ingredients: Iberian ham sea, salt, sugar, dextrose, preservatives E-250 and E-252, antioxidant E-301
|Nutritional Facts: Values per 100 g|
|Energy value||1791 kJ / 426 kcal|
|of which saturates||9 g|
- 50% Iberian
- Cebo de campo
- Curing time:
- 18 - 24 months of curation
- 18,40 € / kg
- La Jara