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Iberian Ham
Exqium "Cebo de Campo" Iberian Shoulder from Andalusia, NO ADDITIVES. 50% Iberian breed.
The EXQIUM Cebo de Campo Iberian shoulder, 50% Iberian and free of additives, comes from free-range farms in Andalusia, particularly in the province of Huelva. Fed on grass and grains, the pigs produce a well-balanced and flavorful cut of meat. Naturally cured for 20 to 24 months without mechanical processes, this shoulder offers a melt-in-your-mouth texture and excellent value for money.
For an additional €10, get the ham stand available in our accessories section.
Montesierra Cebo de Campo Shoulder (50% Iberian)
The Montesierra Cebo de Campo 50% Iberian pork shoulder comes from pigs raised free-range in the dehesas and fed on grains, grasses, plants, and natural fruits. This extensive farming method results in flavorful, well-balanced meat. Naturally cured for approximately 20 months, this shoulder offers a melt-in-your-mouth texture, delicate aromas, and excellent value for the price.
For an additional €10, get the ham stand available in our accessories section. (*Stand shown in photo not included.)
Iberian Cebo de Campo Shoulder Montesano. 50% Iberian breed.
Iberian Cebo de Campo shoulder from pigs raised in freedom and fed with grass and cereals.
Breeding in the southwest region of Spain, in the province of Badajoz, which is the cradle of the Iberian pig.
Natural ripening for around 24 months.
Pata Negra Ham and Iberian Ham
Spain Gourmet offers you a wide choice of Pata Negra Ham and Iberian Ham, both whole, boneless and sliced.
All you have to do is choose the quality of ham you want, and whether you want a shoulder or a ham.
The shoulder is the front leg and the ham is the back leg.
TheIberian shoulder can weigh between 4 and 7 kgs, but it has more fat than the ham. Much more fat than a ham. That's why there's a price difference, not because it's not as good. Under no circumstances should all the fat be removed from the shoulder, and it should be cut with meat. It's a very tasty fat.
Iberian ham weighs between 6 and 10 kgs. There is also a loss due to bone and fat. Iberian hams are fatty. This means they can be matured for many years. Pata Negra ham is fatter than Iberian ham.
Choose according to the quality you want.
Pata Negra ham comes from 100% Iberian pigs fed on acorns, roots and herbs. They are raised in the wild.
Iberian ham can be bellota Iberian ham, which comes from 50 or 75% Iberian pigs fed on acorns, herbs and roots. And it can also be a cebo de campo Iberian ham of at least 50% Iberian breed and fed with cereals, herbs and roots. Both are free-range.
Remember that a Pata Negra ham is only made from 100% Iberian pigs. It is fed on acorns (bellotas). It's free-range. And to top it all off, a Pata Negra Ham will have a black strap on the leg.
ForPata Negra Shoulder, the same quality criteria apply.