Monte Dorado Ibérico Cebo De Campo Ham
Price range: 210,00€ through 265,00€
The Monte Dorado 50% Ibérico Cebo de Campo Ham embodies the balance between nature, tradition, and excellence. Coming from 50% Iberian breed pigs, raised in semi-freedom in the Andalusian countryside and fed with natural pastures, herbs, and high-quality feed, this ham represents a responsible, flavorful, and authentic option.
Its curing process—between 24 and 36 months—is carried out traditionally, allowing each piece to develop its own personality. When cut, its meat offers tones ranging from red to pink, with a fat infiltration that reveals its quality.
The aroma is clean and natural, with notes reminiscent of the open countryside, dry grass, and the healing tradition of the south. On the palate, it is juicy, with a smooth but nuanced flavor: hints of cereals, nuts, and even slight herbaceous touches are appreciated.
It is an excellent choice for those looking for a sustainable and flavorful product, with the unmistakable seal of Iberian craftsmanship.
Buy Ibérico Cebo De Campo Ham: Natural, Balanced, and Full of Flavor
The 50% Ibérico Cebo de Campo ham from Monte Dorado is one of our most valued products due to its excellent relationship between quality, flavor, and price. Coming from Iberian pigs raised in semi-freedom, fed with natural pastures, wild herbs, and top-quality feed, this piece represents the authenticity of the Andalusian countryside.
This type of ham, identified with the green label, is cured for between 24 and 36 months in natural cellars, where it develops a fresh, clean, and very balanced aromatic profile.
Ideal for those Looking for Natural and Artisanal Ibérico Ham
50% Iberian breed
Raised in open fields
Slow and respectful curing
Smooth, persistent flavor full of nuances
Perfect for regular consumption without losing quality
Thanks to its free-range upbringing and varied diet, this ham offers a natural fat infiltration, juicy texture, and a prolonged aftertaste reminiscent of the mountains and the clean air of the south.
Nothing is rushed at Monte Dorado. The hams are cured in natural drying sheds for between 18 and 48 months, depending on their category, morphology, and character. The temperature, humidity, and silence work in harmony with the experience of our master ham makers. There is no rush, because haste is not part of authenticity.
During those months, the ham slowly transforms. The fat melts, the meat settles, the aromas are refined. It is an intimate, ancestral process, where time is the true secret ingredient.
