Cebo de Campo Iberian ham

Montesano's 50% Iberian Cebo de Campo ham is made from Iberian pigs raised in the dehesa landscapes of southwestern Spain. This region is renowned for its natural environment, which is particularly suited to Iberian pig farming.

The dehesa landscapes

Dehesas are vast pastures dotted with holm oaks and cork oaks. This unique ecosystem allows Iberian pigs to roam freely in a natural environment rich in resources. This extensive farming method contributes directly to the quality of the meat.

Free-range farming

Iberian pigs are raised free-range on pastures and benefit from a breeding method that respects Iberian tradition. Their diet combines selected cereals and the natural resources found in the dehesa.

Montesano's expertise

Montesano, located in Jerez de los Caballeros in the province of Badajoz, is renowned for its expertise in producing Iberian products. The company controls the entire production process, from raising the pigs to curing the hams.

Natural curing

After salting, the hams are slowly cured in natural drying rooms for several months. This gradual maturation process develops a supple texture and a balanced aromatic palette with the delicate notes characteristic of Iberian hams.