The Cebo Iberico platter produced by the famous Spanish Iberian Brand Julian Martin. The Cebo Iberico platter is made from Iberian Iberico pork. Grain-fed Iberico pork has a strong and unique hazelnut aroma. Julian Martin uses the ancient method of natural air-drying for 24 months and excellent technology. As a cold cut or salad, it is already a top gourmet dish with red wine and champagne.
300g for each pack: $228 (4 types)
Storage Temperature: 0°C - 4°C
Features of Product:
1. Iberico breed
3. Air-dried for 24 months
The production of Iberico ham starts with the selection of the pig breed. It is called Cerdo Ibérico. The pig's trotter is black in color and is also regarded as a symbol of blood. Therefore, the Iberico is also nicknamed black hoof by the local Spanish. (pata negra)
Iberian pigs are usually raised in wild oak forests. In spring, Iberian young pigs graze in the woods and eat the grass, wild herbs, wildflowers, and tree roots, which will add a special aroma to the meat. In the summer, if the oak farms are not enough to provide food, the livestock farmers will feed them with grains. In autumn, when the oak bears fruit, the Iberian pigs will eat a lot of oak, which is the fruit of the oak. The high consumption of oak is the reason why Iberian raw ham has a unique hazelnut aroma. The unique hazelnut aroma penetrates the meat, and the pork clearly has delicate marbling, and the taste is refreshing. Its fat is mainly unsaturated fatty acids, and its nutritional value is similar to olive oil, so this pig has the nickname "an olive tree that knows how to walk".
Iberico ham is made with traditional handcrafted techniques. Julian Martin respects the ancient method of making ham. The white crystal spots produced by the ham are called tyrosine crystals, a kind of amino acid, which is the natural protein released during the ham maturation period. The longer the period, the more white crystal spots. This product is a two-year-aged hind leg. Julian Martin's excellent technology produces the Spanish favorite raw ham, a well-known brand that can be seen everywhere when traveling in Spain.
A Spanish proverb says: "If you don't know how to eat, you don't know how to live!" The deliciousness of raw ham can be wrapped in the fat fat of the pork leg over the years. If it is cut and exposed to the air, it will quickly become tough and lose its fat so it should be cut into slices and freshly eaten. A bar or restaurant with a higher level in Spain will place a raw Iberico ham. Raw ham is not suitable for cooking. Now cut a plate of thin slices. It is the most delicious appetizer in Spain. Raw ham is suitable for eating alone, with bread, champagne, white wine, fruity red wine and sherry (just in contrast to the plump raw ham), and some of the edges or the remaining bones are cut off, which are cooked soup. The tough pieces can also be chopped and used for omelette.Basically, raw Iberian ham is suitable for cold cuts, not suitable for cooking. A plate of thin slices is already the most delicious appetizer. In Antalusia, southern Spain, some people use it with bread and biscuits. It is also popular in Italy, Taiwan or abroad. It is commonly used to roll sweet and juicy cantaloupe, or with figs, or taste it with bread and cheese.
Suggested Serving Method:
1. Appetizer for cold cuts, with cheese, nuts, cantaloupe, figs, etc.
2. Make a sandwich with baguette
3. Served with salad or grilled vegetables
The picture above is for reference only. The real object should be considered as final.