Iberian ham of Cebo Arturo Sánchez

The Iberian cebo ham Arturo Sánchez is an Iberian ham made in Guijuelo, Salamanca. For the elaboration of this cebo ham has been made use of pigs with a crossing superior to 50% of Iberian race, more than 12 months of age at the time of its sacrifice and a feeding based of products of the field. The pigs used to make the ham Arturo Sánchez are raised in the freedom of the dehesas, autonomy that allows the animals to generate some bodybuilding giving rise to pieces of a superior quality.

The Guijuelo ham Arturo Sánchez has a cure over 30 months in dryers and natural wineries. From Arturo Sánchez they advise to cover the cut of the pieces with a sheet of the own fat of the ham or to cover it with a transparent film. The goal is to preserve this bait ham for longer in perfect conditions without drying out. We recommend you try the Iberian cebo ham Arturo Sánchez on a slice of rustic bread and a dash of extra virgin olive oil.