Montesierra 50% Iberian Cebo de Campo Ham

A well-balanced Cebo de Campo Iberian ham

Montesierra’s 50% Iberian Cebo de Campo ham is made from pigs raised free-range in the dehesas. This extensive farming method allows the animals to move freely, promoting balanced muscle development and directly contributing to the quality of the meat.

Free-range farming

The pigs roam in natural landscapes consisting of pastures and oak trees. This environment fosters farming practices that respect tradition and contribute to the quality of the Iberian ham.

A natural diet

The animals are fed grains, grasses, plants, and fruits from the dehesa. This varied diet positively influences the meat’s organoleptic qualities and contributes to a balanced and flavorful taste.

Natural curing

The ham is naturally cured for approximately 36 months in traditional bodegas and drying rooms. This slow maturation process allows for the development of deep aromas, a melt-in-your-mouth texture, and well-cured meat.

A balance between intensity and finesse

This Cebo de Campo ham offers a beautiful harmony between meat and fat. Its flavor is delicate yet savory, less intense than bellota hams, but more nuanced than a standard ham.

An excellent compromise

Montesierra Cebo de Campo ham represents an excellent balance between quality and affordability. Thanks to its free-range rearing, natural diet, and long curing process, it offers flavor characteristics similar to bellota hams while remaining more affordable.