NIETO MARTÍN 50% IBERIAN ‘CEBO DE CAMPO’ SHOULDER HAM

Nieto Martín ‘Cebo de Campo’ Iberian shoulder ham, made from 50% free-range Iberian pigs fed on a mixture of natural food sources and selected feed.

Price per kg. -- Minimum order quantity: 5 kg (1 unit)

Curing time: 24 to 36 months

Origin: Guijuelo (Salamanca)

Weight: 5 to 5.5 kg  

The ‘Cebo de Campo Ibérica’ shoulder ham, made from 50% Iberian breed by Nieto Martín, is among the most sought-after cuts in the Iberian tradition thanks to the balance between its intense flavour, juiciness and character. It is made from the front legs of pigs that are 50% Iberian, reared in the open countryside, where they combine outdoor exercise with a diet based on high-quality feed and natural resources found in the countryside.

This shoulder ham, produced in Guijuelo using traditional methods, undergoes a long natural curing process lasting between 24 and 36 months. During this time, it develops a smooth, creamy texture, excellent marbling, and a flavour profile rich in nuances, the result of slow, controlled curing.

When sliced, it reveals shades ranging from pink to a deep red, accompanied by beautiful fat marbling that lends it tenderness and enhances its flavour. On the palate, it offers balanced, lingering and slightly toasty notes; due to the nature of the shoulder ham, its intensity is greater than that of a classic ham, making it an ideal choice for those seeking a flavourful Iberian experience.

Ideal as an appetiser, on platters of Iberian cured meats and hams, at family gatherings or on special occasions. It is recommended to serve it at room temperature to fully enjoy all its aromas and nuances.