~ Capa Negra Iberico de Bellota, Paleta (36 months)
~ I Jamon Tacos Ham (small cubes) 500g
~ Capa Negra Iberico de Bellota, Bone-In Jamon (36 months)
~ Capa Negra Iberico de Bellota, Jamon (36 months)
~ I Jamon Tacos Ham (small cubes) 250g
~ Iberian Fore Loin (Secreto Iberico)
~ Iberian Tenderloin
~ Corumbel and Rubio Anada 1965 8 °
~ Corumbel and Rubio Balsamic Vinegar 6°
~ Katealde 98% Goose Liver
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Olivalle - Extra Virgin Olive Oil (organic)
~ Luis Felipe Brandy Gran Reserva
~ Mont Ferrant Brut Reserva 2008
~ Llopart Rose Brut 2009
~ Rioja Reserva 2006, Marques del Atrio
~ Porkus Crianza Rioja 2008
/ Jamon / Iberico / Cebo
Iberico
The highest quality hams come from the Iberian blood line, which are descendents of the wild boar. They are produced in the southwestern region of Spain, where they are free to roam the abundant mountain forests, known as ¨dehesas¨ in Spanish. They live off of the acorns (bellota) provided by the cork-oak trees

The Ibérico hog is big, with slender legs and a very long snout. Ibérico pigs are black, with very little hair. They are also much fatter animals with veins of fat running through the muscle of the pig. This, along with the large amount of fat layering each ham, allows the Ibérico hams to be cured much longer, resulting in a much more complex, intense flavor, with a note of sweetness that is unparalleled.
Cebo
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