The César Nieto Cebo de Campo Ibérico Shoulder Ham, raised on the “Las Viñas” estate in Guijuelo, offers the same quality as the César Nieto Ibérico Cebo de Campo Ham, but with its own particular nature. Its curing period is shorter, which in turn makes its flavors and aromas even more intense, perhaps even more than those of a ham itself, with a slightly different range of shades and preferred by many of our customers.

Curing period

+ 20 months


4/5 kg

Nutritional values (for 100 gr)

Proteins 55,56 g
Fats 30,88 g
Carbohydrates 0,8 g
Energy 503,86 kcal