Iberian de Cebo hams

Iberian de Cebo hams are characterized by the use of meat from pigs that are not purebred but crossbred with others.
Iberian de Cebo pigs are fed mainly on natural grains that give the hams a sweet and delicate flavor. The traditional method of the Huelva and Salamanca greenhouses, which Sotoalbos uses, involves a curing phase of at least 24 months in artisanal cellars.
Constant quality controls guarantee a product that preserves all its organoleptic characteristics intact.