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Hand-Carved Cebo de Campo Jamón Ibérico 80 g
Sur cette table, il y'a plusieurs assiette. Cette scène représente un apéritif. Au centre, une assiette de Jamón de Cebo de Campo - 50% raza ibérica de la marque LOLO
Hand-Carved Cebo de Campo Jamón (50% Ibérico), 80 g

Hand-Carved Cebo de Campo Jamón (50% Ibérico), 80 g

50% Ibérico, 100% honest. More than 36 months of natural curing and generous marbling that speaks for itself. Hand-carved by a Master Carver, ready to enjoy whenever the mood strikes, which is almost always.

Raised semi-free range in the Salamanca dehesa, our 50% Iberico pigs feed on wheat, barley, almonds and sunflower, with acorns during the montanera. That nutritional balance and more than 36 months of honest curing result in a melting texture, balanced flavour and marbling that needs no explanation.

For tapas, gourmet charcuterie boards or fancy aperitivos.

Breeding and feeding

Our 50% Iberian pig comes from crossing a 100% Iberian mother with a Duroc father. The best of both worlds.

It has less exterior fat than a 100% Iberian pig, but once sliced, beautiful marbling appears thanks to its intramuscular fat. The kind of slices that promise something even before you taste them.

Throughout the year it feeds on cereals: wheat, barley, almonds and sunflower seeds. And when the "montanera" fattening period arrives, it also enjoys the countryside, the pastures and the acorns falling from the oak trees.

The result is a balanced ham, with just the right point between lean meat and fat.

And the final touch: every slice is cut by hand by a professional master carver.

Cook with LOLO!

Scallops with garlic and parsley and 50% Iberian ham

  • Add a tablespoon of olive oil to a pan and heat it over high heat
  • Sear the scallops for one minute on each side until golden brown
  • Add your chosen garnish ingredients and sauté briefly
  • Place the scallops in their shells and add the garnish
  • Garnish with one or more slices of LOLO 50% Iberico Cebo de Campo ham

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