The Benito Cebo jamon iberico is obtained by crossing 100% iberian purebreed pigs with 100% Duroc white pigs, fed with cereals and legumes.
The Spanish Cebo Iberico Ham that you can buy in this section of our online ham and shoulder store is Cebo (White label) and they are characterized by having a good balance between lean and fat meat, which gives us a piece of powerful flavor and generous oiliness.
Conservation and Tasting Spansih Ham
When buying the Benito Cebo Ham leg, cover the cut with the whitest bacon in order to try to minimize its drying out as much as possible. Use suitable and well-sharpened knives so as not to break its precious meat and to be able to enjoy all its organoleptic properties.
The ideal temperature to taste the Jamón of origin Huelva Benito is around 22ºC, at which time the slice expresses its best aromatic and taste properties.
Guijuelo - Salamanca - Spain
Minimum 24 months
Breed of pig
50% Ibérico - 50% Duroc
Jamón de cerdo 50% ibérico, sal, corrector de la acidez E331iii, conservador E-252 y E-250
ALMACENES BENITO GARCÍA S.A
Nutritional Values per 100g of product:
Valor energético 1267 kJ/303kcal Grasas 19,2 g, De las cuales ácidos grasos saturados 7,81 g Hidratos de carbono 0,1 g De los cuales azúcares 0 g Proteínas 32,3 g Sal 4,85 g
https://jamonpasion.com/gb/products/buy-spanish-hams/iberico-ham/benito-jamon-iberian-cebo-cheap.html6350% Iberian Pork "Benito" Cebo Iberico Ham<h2>"Benito" 24 month ripening Iberico Ham.</h2>
<p>In our <strong>online spanish Hams Store</strong> you can buy 50% Iberian Cebo Ham Benito cured in Castaño de Robledo (Huelva). A very balanced piece with a cure of at least 24 months.</p>https://jamonpasion.com/705-home_default/benito-jamon-iberian-cebo-cheap.jpg142.999instockBenito171.5129.999116.61865889212825.912020-06-17T17:34:13+0200/Start/Start/Products/Hams/Start/Products/Hams/Iberico Ham/Start/Products123166181
Write a review
50% Iberian Pork "Benito" Cebo Iberico Ham
"Benito" 24 month ripening Iberico Ham.
In our online spanish Hams Store you can buy 50% Iberian Cebo Ham Benito cured in Castaño de Robledo (Huelva). A very balanced piece with a cure of at least 24 months.