Cebo ham sachets 50% breed ibérica sliced by machine - Vitiguidino
Information about Cebo ham sachets 50% breed ibérica sliced by machine - Vitiguidino
50% cebo ham ibérico sliced by machine. The best-kept secret of all Salamanca's Ibérico producers. This sliced jamón ibérico is made with cebo ham from the renowned Cooperativa Dehesa Grande de Vitigudino in Salamanca.
All jamón ibérico of the Dehesa Grande de Vitigudino Cooperative comes from pigs raised by its cooperative farmers.
Each animal slaughtered at the Vitigudino Cooperative is carefully selected by the livestock partners. A doubly guaranteed traceability, the ibérico standard and the seriousness of hundreds of livestock families with years of experience in the breeding of ibérico pigs and their subsequent traditional curing.
Vitigudino in the Arribes del Duero Natural Park is an outstanding centre in the healing of the jamón ibérico of Salamanca.
(The price does not include the possible decoration)
TECHNICAL DATA SHEET Cebo ham sachets 50% breed ibérica sliced by machine - Vitiguidino
- Weight
- 0.5 kg
- Type of slicing
- Machine slicing
- Color Seal R.D 4/2014
- White
- Category
- Iberian bait
- Racial purity
- 50% Iberian
- Feed
- Self-manufactured feed
- Handling
- Raised in farms of Vitigudino and other municipalities of Los Arribes del Duero
- Minimal Healing
- 24 months min
- Appellation of origin
- Jamón Ibérico non-PDO
- Prepared in
- Salamanca
- Place of breeding
- Arribes del Duero Natural Park
- Delivery in
- 2/3 days
- Allergen Information
- May contain traces of gluten, lactose and milk derivatives
- Ingredients
- Iberian pork ham, salt, preservative E-252 and E-250 and antioxidant E-316, sugar
- Health Registration
- Dehesa Grande. Spain 10.23440/SA
Product Sheet Notice
From Ibericomio.es we recommend to all our users that always before consuming any product read carefully the nutritional information of the same, the list of ingredients and the suggestions of consumption and / or conservation. We also recommend that you pay attention to all information, whether voluntary and/or mandatory, that appears on the product label or is provided by the producer. Please note that there may be transcription errors on our portal regarding product information.
Sliced Ibéricos Dehesa Grande, The jamón ibérico easy to consume.
Direct from the farmer
Dehesa Grande is the Livestock Cooperative that brings together 600 cattle and pig breeders ibérico in the Northwest of Salamanca. Located in the municipality of Vitigudino, the Cooperative has more than 500 100% Iberian mothers.
In Dehesa Grande, the 100% ibérico bellota pig is raised in freedom throughout the Arribes del Duero Natural Park. An incomparable landscape that combines the Duero River with the Dehesa Salamanca.
Traceability is guaranteed in each and every one of the Iberian pieces that are cured in the drying sheds of Vitigudino, capital of the Arribes del Duero region.
Only the 100% ibérico jamón de bellota or the most selected jamón ibérico of field bait are chosen by Dehesa Grande partners for marketing.
This cooperative is nationally recognized for the quality of its cattle. Being an international reference as a producer of the -Protected Geographical Indication- PGI Morucha de Salamanca.
Among other recognitions, this Cooperative is certified and approved to serve its beef to customers as demanding as Carrefour or McDonalds.
Cebo Campo Ham 100% ibérico
Buying 100% ibérico field cebo ham is not an easy task. Few farmers opt for this category. The Dehesa Grande Cooperative offers us its 100% ibérico field cebo ham at factory price.
Iberian Sliced Foods
Buying sliced Iberian hams is becoming more common every day and the option chosen by many consumers.
Dehesa Grande develops this activity to satisfy the most demanding consumers of ibérico .
The machine-sliced 50% ibérico cebo ham comes from the Dehesa Grande de Vitigudino Cooperative in Salamanca. It is made with cebo ham and is the result of the experience of livestock families in the traditional breeding and curing of the ibérico pig in Vitigudino, an outstanding centre in the curing of the jamón ibérico of Salamanca.