The Montellano Iberian cebo ham is the hind leg of an Iberian pig. Traditional ageing process and curing period for more than 24 months, makes this ham a top quality in its type that produces a sweat aroma with exceptional taste.
This ham is so special because the Iberian breed of the pork and its drying process. Its flavour is strong and juicy with a fruit touch.
Limited supplies weekly.
Our butchers cut to order as accurately as possible but there maybe a slight variation. Our products are snap frozen to maintain its texture, flavour and for ease of transport across Hong Kong.
Images are indicatives only. Storage recommendation: Chilled 0-4C, Frozen -20C.