The 50% Iberian breed Iberian bait ham is made in the Valley of Los Pedroches; a good quality Iberian ham with a white label that certifies the quality of the product and with a minimum curing period of 24 months in natural dryers in Villanueva de Córdoba.
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50% Iberian Cebo ham is made with the hind legs of 100% Iberian pigs on the maternal side and Duroc pigs on the paternal side. This crossing, the only one possible according to the legally regulated regulations on Iberian pork, gives Iberian meat a very good quality oiliness and infiltration of fat.
Weights available from 7.5 kg to 9.5 kg. A ham made from Iberian pigs raised in the fields of Villanueva de Córdoba .
It is made by a small family business located in Villanueva de Córdoba that also makes 100% Iberian acorn-fed hams and shoulders under the Los Pedroches Protected Designation of Origin, products that are made under the highest quality standards.
The Iberian cebo ham from Majada Pedroche belongs to one of the most traditional areas for the production of hams and shoulders in Spain. The maturation of the front legs of pigs occurs in natural drying rooms, without artificial drying rooms, which guarantees longer curing and better meat quality.
Conservation of Spanish ham
When you receive the Iberian pork ham from the Jamón Pasión store, you must remove the protective packaging and put it in a cool, dry place. Once started, you must protect the meat with a layer of the initial bacon that you have removed, to preserve its smoothness and to prevent it from drying out excessively. Always use suitable and well-sharpened utensils to obtain the best characteristics.
Always keep away from sunlight and external heat sources. If you are not going to consume the Iberian ham immediately, place it hanging from the rope that surrounds the hoof without any type of cover or packaging so that the piece can "breathe". Once started, the ideal is to consume it within a period of 1 month to prevent the meat from becoming too hard.
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Data sheet
Elaborated in:
Villanueva de Córdoba
Dry-Curing Time:
Minimum 24 months
Breed of pig
50% Ibérico - 50% Duroc
Ingredients:
Jamón de cerdo ibérico de cebo, sal común, azúcar, conservadores (E-252 y E-250), corrector de la acidez (E-331iii), antioxidante (E-301)
Iberian Certification:
CERTICALIDAD 114440023
Produced by:
JAMONES Y EMBUTIDOS MAJADAPEDROCHE SL
Nutritional Values per 100g of product:
Energía 1384 KJ – 333 kcal -Grasas 24.20 g -De las cuales saturadas 8.25 g -Hidratos de carbono 0.10 g -De los cuales azucares 0.0 g -Proteínas 28.70 g -Sal 6.50 g
https://jamonpasion.com/gb/products/buy-spanish-hams/iberico-ham/cebo-iberico-spanish-ham-majada-pedroche.htmlgb-278Cebo Iberico Spanish Ham "Majada Pedroche"<h2>Iberian ham made in Córdoba</h2>
<p>The 50% Iberian breed Iberian bait ham is made in the Valley of Los Pedroches; a good quality Iberian ham with a white label that certifies the quality of the product and with a minimum curing period of 24 months in natural dryers in Villanueva de Córdoba.</p>https://jamonpasion.com/942-home_default/cebo-iberico-spanish-ham-majada-pedroche.jpg177.4instockJamones Ibéricos Majada Pedroches199.4161.272711.033099297894202023-03-17T10:31:14+0100/Catalogue/Catalogue/Products/Hams/Catalogue/Products/Hams/Iberico Ham/Catalogue/Productsgb-63gb-181gb-286
Iberian ham made in Córdoba
The 50% Iberian breed Iberian bait ham is made in the Valley of Los Pedroches; a good quality Iberian ham with a white label that certifies the quality of the product and with a minimum curing period of 24 months in natural dryers in Villanueva de Córdoba.
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Cebo Iberico Spanish Ham "Majada Pedroche"
Iberian ham made in Córdoba
The 50% Iberian breed Iberian bait ham is made in the Valley of Los Pedroches; a good quality Iberian ham with a white label that certifies the quality of the product and with a minimum curing period of 24 months in natural dryers in Villanueva de Córdoba.
