Read the 2 reviews
Field bait ham 50% Iberian. Hams and Sausages Faustino Prieto.
All Iberian ham made in the facilities of Faustino Prieto comes from the Salamanca countryside of the family itself with a careful feeding of the pastures and fruits offered by the Salamanca holm oaks. A bait ham field with a racial purity of 50% selected from a recognized and award-winning livestock. Faustino Prieto's Iberian ham is salted and cured in the family's facilities in Cespedosa de Tormes from where it travels to all corners of Spain and Europe.
All Faustino Prieto hams come from Iberian pigs raised in the countryside of Cespedosa de Tormes.
Faustino Prieto Iberian ham has the following awards:
In addition, its livestock has been recognized by AECERIBER with the 2nd NATIONAL PRIZE TO THE MATERNAL INDEX OF IBERIAN GENETICS 2017 and THE BEST REGIONAL LOT OF IBERIAN FEMALES 2017 in the VI interregional morphological contest of select Iberian pigs.
Jamón de Cebo Campo 50% Ibérico by Faustino Prieto: It comes from pigs raised in the countryside of Cespedosa de Tormes, Salamanca. It has won awards and is a high-quality product.
Jamones Faustino Prieto de Salamanca are artisan producers of hams, shoulders and sausages of first quality using traditional methods with the best specimens of Iberian pigs raised in freedom of pigs raised by them. They make their customers happy with top quality Iberian products such as Iberian hams, Iberian shoulders and Iberian sausages.
The Iberian pig is their world and they control the life of all their pigs, from birth, growth in the pasture raised in freedom feeding naturally and with feed made by themselves. One of the key factors that distinguishes us is that we ensure that the taste of hams, shoulders, sausages, sausages, morcones, etc., is always the same. For Faustino Prieto, it is essential to maintain an adequate and equal diet from the gestation process of the pigs, that is why we built our own mill to make our own 100% natural feed.
The generation of Faustino Prieto in Salamanca was a generation of dedicating a lot of time to work, with a lot of tenacity and effort. They started in village fairs and ended up at the Milan Gastronomy Fair.
Cespedosa de Tormes has special conditions that make it the most suitable enclave in the world for the ham industry. Its location, altitude, winds and climate favor both pig breeding and curing sausages.
The fields, pastures and farm are located at 1,200 meters high between Cespedosa del Tormes passing through different farms feeding freely.
From April to October they feed on grass, roots and our natural feed and from October to March, during the montanera, they do it mainly on acorns both in our farms and in other specific acorns.
All our sausage, hams and shoulders are cured in natural dryers except for hams that spend 3 or 4 months in artificial dryer. The hams go through a very delicate stage of their curing after salting and need very constant humidity and temperature conditions so that the quality of the final product is perfect.
Return Policy
Ibericomio's more than 50 associated producers are committed to serving our customers.
Sometimes things can go wrong. Iberian ham or shoulder are not like screws; they are not all identical.
If there is a quality issue upon receiving your product, a human error in shipping, or any other circumstance you consider grounds for a return, please contact us immediately via email at [email protected]
Stating in the subject line: ✅ Order reference.
Additionally, you must provide: ✅ Reasons for the incident.
Finally, it always helps to attach: ✅ Photo of the consumed product.
Following this, the producer will evaluate the incident to collect the piece and perform the relevant analyses. Depending on the outcome:
1️⃣ If the product DOES NOT meet the producer's standard, the piece will be replaced at no cost or a full refund will be issued.
2️⃣ If the product DOES meet the producer's standard, the amount paid will be refunded, minus the collection transport costs.
⚠️ IMPORTANT ⚠️: Our terms of use require that:
You might also like
