The 50% ibérico Arte Corte field Jamón De Cebo comes from 50% ibérica breed animals that have enjoyed the pastures and herbs of the oak groves of Extremadura during their growth. In its fattening stage, the fattening of this 50% ibérico field jamón de cebo of 8.5-9 kgs has been supplemented with selected feeds.
Choose between WHOLE PIECE or FREE SLICED TAPAS
If you choose already sliced, it includes 40 sachets of 100g with slices, cubes and their bones, ideal to taste in appetizers, recipes or broths.
With an artisanal curing process of almost 3 years in natural drying sheds next to the cold and dry climate of Monesterio, this ham acquires an unparalleled aroma and flavor.
The ham is selected in the dryer by the renowned cutter Jesús García for his Arte Corte brand .
The 50% Raza Ibérica field Jamón De Cebo offers a perfect combination of exceptional flavor, being an ideal option for its unbeatable value for money.
IMPORTANT: The bag of bones goes into a vacuum and is not all the bones of a ham. It is likely that with movement the bones themselves, by their very nature, tear the bag and it loses its vacuum. This does NOT alter the organoleptic characteristics of the bones at all and will NOT be a reason for change/complaint. If the bag of bones arrives without a vacuum, we recommend that you take them out of that bag and put them in a new bag for freezing, which is an excellent form of preservation.
Specific References
Product Sheet Notice
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Arte y Corte, established in 2012 by master cutter Jesús García, specializes in the production of premium hams. After winning the Spanish championship of ham cutters, Jesús founded his factory using his own and family cattle. In 2018, Arte Corte received the prestigious Golden Ham Award for the best jamón de bellota in Extremadura, in addition to being recognized with the award for the best livestock. Enjoy the authentic taste of the best jamón ibérico in bellota with Arte Corte.
See more products from this producerThe 50% Breed Ibérica Field Jamón De Cebo from Arte Corte, made in the drying sheds of the renowned cutter Jesús García.
It comes from pigs raised in freedom in the oak groves of Extremadura, fed with selected pastures, herbs and feed, and cured by hand for almost 3 years in the natural drying sheds of Monesterio, where it acquires a unique flavor and aroma
An ideal choice for its exceptional quality, tradition and healthy benefits.
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