Description
50% Iberico pork produced in Andalusia and Extremadura’s farmlands, raised in the countryside, outdoors, and fed on flour, taking top quality barley, wheat, corn and soybeans.
This pork is processed in the sausage and salting ham factories, in the Natural Park of the Aracena Mountain Range and the Aroche Peaks.
Maturing: For a 24 to 36 months period, according to the weight of the piece.
Commercialization: Tartessos.
Distributed: Netitalia, S.L. (eljamoncito.com).
Iberian Ham “Cebo de Campo” (50% Iberian pig)
