The description “cebo de campo” means that the Iberico pig from which it was made lived its life outdoors, on a farm in the Dehesa of the south west of the Iberian peninsula. Here it would have fattened up on grains and cereals at the end of its life, rather than on acorns.
To produce the finished leg, it was salted, rested, dried and matured for between 18-24 months to produce a delicious, intensely flavoured ham with a noticeable sweetness and a long, lingering aftertaste.
By Sierra de Barbellido
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