Et Negra 5kg Block of Iberian Cebo Ham

Piece 4.8-5.3 kg approx. sold per piece, price per kilo $65,500.

- Pure meat boneless black label Iberian ham shoulder.
- Vacuum sealed piece, keep refrigerated with film.
- Shelf life: 6 months in a cool, dry place or refrigerated.

The theory behind cutting ham, when using a deli slicer, is that the cut goes against the grain of the meat, resulting in a softer texture and the release of more oleic oil, giving a spectacular result.

Imported from Spain.

What is a grain-fed Iberian ham? According to the same quality standard from 2014, grain-fed Iberian ham comes from animals with at least 50% Iberian breed.
They are raised in captivity, fed on feed, and slaughtered before they are a year old. They are also known as intensively farmed Iberian pigs.
Healing time 18 to 36 months.

The Iberian pig is a breed native to the Iberian Peninsula, from which it takes its name, and therefore can only be found in Spain and Portugal. These two countries are the only producers of Iberian ham in the world, as only Spaniards and Portuguese have access to such high-quality raw materials.

Peeled and Polished,
The pieces are pressed to achieve an identical rectangular format, which allows all the slices of the entire piece to have a constant and similar size, this benefits the consumer who can cut thin or thick slices like small cubes.

This piece is ideal for slicing in a deli machine.
The same slice from beginning to end.

Recommendation: When consuming, remove from the freezer and after 10 minutes at room temperature of 15 to 20 degrees, enjoy.

Tip: If the piece of ham has been exposed to the hot environment for a long time and dries out, it is best to cut it into small cubes.
It involves soaking the dried ham in olive oil with garlic powder.
The oil will keep it moisturized, and the garlic will prevent those rancid smells that appear when fat has been exposed to the environment for too long.