Iberian Cebo de Campo Middle Jowls

DESCRIPTION

Sustainable farming in the heart of the Extremaduran pastures

The Iberian pigs are reared by Jamones Iberbal, an Extremaduran company dedicated to the extensive rearing of Iberian pigs on its own farms in the heart of Extremaduran pastures, in Baldío de Leal, in the towns of Arroyo de la Luz and Brozas. This is an area of pastureland with optimal conditions for the best development and breeding of the best specimens of Iberian pigs.

Here, pigs are 100% fed on cereals and all the resources the pasture has to offer, such as acorns. At the same time, as it is a traditional extensive livestock farm, the animals live in a free-range environment, which favours their welfare, resulting in the quality of the product.

At the same time, farms are sustainable, with a maximum of 8 animals per hectare, which avoids overloading the system, respects the pasture's own ecosystem and minimises the erosion.

Production

The pigs are slaughtered when they are at least 12 months old, once they have a high level of muscle development and therefore a higher meat yield.

Feed, breed and age are certified by Traza y Control. At the same time, the Iberian product is certified by Calicer, a seal and code that you will find on every package.

Fresh shipping guarantee

To guarantee the product's freshness and its correct transport, all orders containing fresh Iberian meats will be shipped on Wednesdays. This means that only 24 hours go by from the time it is slaughtered until it is cut and packaged.

If your order includes other non-fresh products, everything will be shipped the same Wednesday, and you will receive it on Friday via refrigerated transport to guarantee that it does not lose the cold chain.

This fresh meat is vacuum packed and can be frozen to keep its properties in the same packaging. We ship on Wednesdays and from the moment the product leaves the warehouse you have 10 days to eat it or freeze it.

Preparation suggestions

Ideally, it should be grilled or pan fried at medium heat so that it can be cooked in its own fat and thus we can enjoy its flavour with a crunchy touch. If we previously cut it into small cubes, we will get the ideal crunchy texture to add to an authentic carbonara pasta.