The product
Jamón de Cebo Campo 100% Ibérico
Jamón Cebo de Campo 100% Ibérico obtained from pure Ibérico breed
Code:
79083
Country of origin:
Spain
Weight:
8,2 kg approx
Minimum order:
1 piece
| Description | 100% Ibérico Cebo de Campo Ham, made from meat of pure Ibérico breed pigs and aged for at least 36 months |
|---|---|
| Appearance | The leg has an elongated shape and retains the typical black hoof |
| Taste | On the palate, it is sweet and intense, with notes of dried fruit |
| Maturing | At least 36 months |
| Curiosity | The pigs from which the meat for the production of this ham is derived are pasture-fed, in full freedom during the Montanera, and their diet based on grass and acorns is partially supplemented with feed (cereals and legumes) |
| Our selection | Monte Nevado has quality standards driven by attention to animal welfare, food quality, and environmental sustainability. All of this translates into high-quality raw materials, complemented by meticulous care in the aging process |
| Ingredients | Pork leg (origin: Spain), salt |
|---|---|
| Weight | 8,2 kg approx |
| Packaging | Packaged in sulfur paper, cotton sack, black net and rope. Contained inside a cardboard box |
| Storage Conditions (packaged products) | Store in a cool, moisture-protected place. |
| Country of origin of the primary ingredient | Spain |
| Nutrition Declaration | Energy: 1138 kJ / 272 kcal Fat: 16 g of which saturates: 5,3 g Carbohydrate: 0 g of which sugars: 0 g Protein: 32 g Salt: 5 g Typical value per 100 g |
The producer
Monte Nevado - Segovia - Castile and León - Spain
Why we chose them
Monte Nevado is a family business with 125 years of history. In 1898, Juan Olmos returned from the Cuban War and used his savings to buy pigs.
Within a few years, he became an important producer of cured hams. Led by his son Vicente and then his grandson Miguel, the company grew to
become one of Spain's leading ham producers, specialising in Jamón Serrano, Ibérico and Mangalica. Monte Nevado is one of the few companies to
produce Jamón Serrano, awarded as the best of the year, without preservatives. The jewel in the crown of their production is the 100% Iberian Jamón
de Bellota, recently awarded the title of "Mejor Jamón 2025" by Alimentos de España. Monte Nevado closely monitors the entire production chain,
from breeding in the dehesas where during the Montanera each pig has two hectares of forest to feed on grass and acorns to curing, which lasts
at least 42 months. Monte Nevado is also deeply linked to Mangalica, a Hungarian breed of pigs with thick fur and fatty meat, which until a few years
ago was at risk of extinction but has been saved thanks to Juan Vicente Olmos, fourth generation, now at the helm of Monte Nevado.
