Iberian Cebo de Campo Shoulder
5 – 5.5 kg
La Prudencia Iberian cebo de campo shoulder originates in Extremadura where the pig feeds on natural cereals, living free and in perfect harmony with nature, in a long-established area of Extremadura. The shoulder is cured in natural drying rooms and storehouses for more than 24 months using artisanal and traditional methods.
69,00€ IVA incluido
Organoleptic Characteristics
La Prudencia cebo de campo shoulder has a characteristic purple-red colour. It has a homogeneous pearly grain and a shiny fat. When cutting it, you can see small white crystals, called thyroxine crystals, typical of slow and natural curing. Mild and intense smell. Firm, juicy and homogeneous texture when cut. Its flavour is delicate, fine and sweet with a soft bouquet. Semi intense finish in the mouth that invites you to continue savouring it.
Recommendations for use
ON THE BONE: To cut with a knife like the master cutters. You will need a ham holder and a good sharp knife.
Ingredients
Iberian cebo de campo shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).
Curing
Minimum 24 weeks of Curing.
Nutritional Values
| Energetic value | 1580 kJ / 375 kcal |
| Fats | 22,4 g |
| including saturated fatty acids of | 6,5 g |
| Hydrates | 1,5 g |
| including sugars of | 0,5 g |
| Protein | 43,2 g |
| Salt | 2,78 g |
Iberian Cebo de Campo Shoulder
5 – 5.5 kg
La Prudencia Iberian cebo de campo shoulder originates in Extremadura where the pig feeds on natural cereals, living free and in perfect harmony with nature, in a long-established area of Extremadura. The shoulder is cured in natural drying rooms and storehouses for more than 24 months using artisanal and traditional methods.
69,00€ IVA incluido
Organoleptic Characteristics
La Prudencia cebo de campo shoulder has a characteristic purple-red colour. It has a homogeneous pearly grain and a shiny fat. When cutting it, you can see small white crystals, called thyroxine crystals, typical of slow and natural curing. Mild and intense smell. Firm, juicy and homogeneous texture when cut. Its flavour is delicate, fine and sweet with a soft bouquet. Semi intense finish in the mouth that invites you to continue savouring it.
Recommendations for use
ON THE BONE: To cut with a knife like the master cutters. You will need a ham holder and a good sharp knife.
Ingredients
Iberian cebo de campo shoulder, common salt, sugar, acidity regulator (E-331iii) and preservatives (E-252 and E-250).
Curing
Minimum 24 weeks of Curing.
Nutritional Values
| Energetic value | 1580 kJ / 375 kcal |
| Fats | 22,4 g |
| including saturated fatty acids of | 6,5 g |
| Hydrates | 1,5 g |
| including sugars of | 0,5 g |
| Protein | 43,2 g |
| Salt | 2,78 g |
