In Montesano Extremadura, located in the cradle of the Iberian pig, we know a lot about everything related to selection, breeding, fattening and obtaining these gastronomic wonders, the result of the artisan work of many years. All this experience is transferred to the care and breeding of the Iberian pig.
Montesano's Cebo de Campo hams come from Iberian pigs, raised in freedom, well ""campeados"" and fed mainly with natural pasture, fodder and acorns. Their curing, like the rest of Montesano Iberian hams, is handmade and this gives them an exceptional flavour and unique nuances in their category. Our master ham makers watch over each piece, making sure that each ham has its appropriate curing period.
The curing of these hams is a slow and long process that takes around 4 years, depending on the weight of the piece, and is carried out in the natural drying rooms and cellars that Montesano Extremadura has in Jerez de los Caballeros. Here, the work of opening and closing windows to the air of the mountains, pure tradition, will give character to the flavour and smell that only Montesano hams possess. At the end, the tastings of the ham master will decide whether they are ready to be sold in pieces or are sent to the boning room or are sliced with a knife by master cutters.
At Montesano, faithful to tradition, to a perfect genetic selection, fresh pastures, acorns and water, mountain air and sensitivity, they work the miracle of these foods that are ambassadors of Spain and Extremadura all over the world. Montesano, the cult of the Iberian!