Jamón Cebo de Campo on the bone

Jamón Cebo de Campo ibérico is fed on grass and raised in Spanish dehesa oak forests, it will seduce you from the first slice. Each piece is cured in salt for shortest amount of time possible, in turn they are naturally dried and cured by air, for a minimum of 30 months. 

On the bone jamón is happiest when stored hanging in a cool dark place with plenty of air flow. Once opened and cut, the leg is kept on the cutting stand (see Accessories) with the cut faced covered by breathable cotton tea-towel.

Gluten free.