Monte Dorado Ibérico Cebo De Campo Shoulder Ham
Price range: 102,00€ through 131,00€
The Monte Dorado 50% Ibérica de Cebo de Campo Shoulder Ham embodies respect for nature and a taste for the authentic. Made from Iberian pigs raised in semi-freedom, in contact with the Andalusian countryside and fed with natural pastures and quality feed, this piece becomes a symbol of sustainability and craftsmanship.
Its curing, between 20 and 28 months, is carried out in the traditional way, in cellars where air and time do their work with delicacy. The meat, ruby red in color, is furrowed by streaks of fat that give it a juicy texture and an impeccable presence.
On the nose, it offers a fresh aroma, with herbaceous touches, cereals, and a spicy background. On the palate, it unfolds smoothly but persistently, with a balanced flavor and nuances that recall the countryside and natural aging.
An honest, elegant piece that reflects the soul of the Iberian closest to the land.
Natural Flavor, Raised in Freedom
Our 50% Iberian Cebo de Campo shoulder ham represents the essence of the Andalusian countryside. Coming from 50% Iberian breed pigs, raised in semi-freedom and fed with natural pastures and high-quality feed, this piece embodies an ethical, sustainable, and deeply respectful way of producing ham.
Identified with a green label, this shoulder ham is cured for between 20 and 28 months in natural cellars, where it develops a juicy texture, well-integrated fat, and a flavor full of fresh nuances: herbaceous memories, soft notes of traditional curing, a sweet touch, and a clean background.
An Iberian Shoulder Ham for Daily Consumption with Real Flavor
Green label – Iberian Cebo de Campo 50% Iberian breed
Raised in freedom, varied and natural diet
Smooth flavor, elegant aromatic profile
Good juiciness and excellent cutting yield
Adjusted price without sacrificing artisanal quality
It is the perfect choice for those looking to buy Iberian shoulder ham for everyday use, without sacrificing flavor or slow curing. Also ideal as a gift for those who value the authentic and natural.
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.
