The Jamon Iberico de Cebo price is a little cheaper than bellota ham. This is because, unlike bellota ham, the black-foot pigs that go to make Jamon Iberico de Cebo are fed a mixed diet of grain and acorns, rather than exclusively acorns. That should not diminish this ham which is truly a wonderful example of Spanish charcuterie. Like the bellota it has 3 years curing in which the flavour of the fats penetrates the meat to give a wonderful, seep savoury taste to the ham.
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