Capa Negra Cebo de Campo, Bone-In Jamon (36 months)
Brand : Capa Negra
Grade : Iberico de Cebo de Campo
With/Without bone : Bone-In
Front/Back ham : Jamon (Back ham)
Average Weight : approx. 7-8 kgs
Curing Period : 36 months
It's selected by Martin Berasategui (3 star Michelin Chef) as a special category of pigs with the best characteristics of the Jabugo lands. This selection from the beginning makes Capa Negra one of the best representatives of the 100% Jabugo Ibérico pigs.
- Iberico meat structure is more consistent and aromatic and it is a well-known breed worldwide.
- Their nutrition composition is especially suitable for a healthy and balanced diet, at the same time to promote higher level of good cholesterol and reduce bad cholesterol.
- Cebo are fed with cereals and leguminous, also raised in loose field, known as dehesa; taking herbs and rosemary on open grassland of Andalucia.
