Jamón Ibérico de Cebo is one of Spain's treasured delicacies. Thin slices of dark red ham have a deep, complex flavor and a surprisingly mild saltiness. This exceptional ham is made from the native cerdo ibérico black pigs that are fed a diet of high-quality grain. The hams are cured in the mountain air for over three years, experiencing the changing temperatures of the seasons. Under the watchful eye of the ham masters at Arturo Sánchez, the hams cure in special curing rooms with open windows to allow the mountain air to circulate, and eventually lose over 40% of their weight as much of the fat melts away. This type of Jamon Ibérico is most commonly served in Spain and is cured for 36 months by the masters at Arturo Sánchez. The resulting jamón is dark ruby red, with streaks of white fat adding flavor and texture to the slices. Hams are generally classified by the amount of acorns eaten before curing, but this particular Jamon Ibérico de Cebo is made from pigs that are not fed acorns.
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