放牧飼育イベリコ豚生ハム　イベリコ種75％（骨なしブロック）Iberian Free Range Ham 75% Iberian Breed (Boneless)

Cebo de Campo ham（セボ・デ・カンポ肩肉）の品質は、風味、香り、外観によって定義され、伝統的手法に基づく入念な工程の成果です。このイベリコ製品は、エンリケ・ガルシアが田舎で飼育し、自ら生産した飼料で育てた豚から生まれます。最低24ヶ月、通常は36ヶ月の熟成期間を経て、このハムまたは肩肉は味わう方々に卓越した感覚体験をご提供します。霜降りのような肉質と濃厚な香りが、繊細なニュアンスに満ちた絶妙な味わいを予感させてくれます。

Cebo de Campo shoulder: their quality is defined by their flavour, aroma and appearance, the result of a meticulous process based on traditional methods. This Iberian product comes from pigs raised by Enrique Garcia in the countryside and fed with feed that theey produce themselves. After a minimum of 24 months, which is normally 36 months of curing, this ham or shoulder offers an excellent sensory experience to those who try it. A marbled texture and intense aroma precede an exquisite flavour full of nuances.