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Shoulder Free Range Ham

  • Exhibitor: CAMPO BADAJOZ
  • Brand name:CAMPO & BADAJOZ
  • Sector:PALETA IBÉRICA DE CEBO DE CAMPO
Available in 50, 80, 100 gr sliced, also boneless. Roaming outdoor, Weight: 4 to 7 kg. Cure time: 18-36 months .Iberian shlouder from roaming outdoor pigs. These animals have a life from 12 to 15 months. The iberian free range pig , need more feeding time, rising the production cost in comparation with the normal Iberian pig, where the pig life is 7 months, living in small jails. Conservation recommended: Cool and dry place. Ingredients: Iberian shoulder and salt. Preferred consume within one year. Presentation: With a band. Ask for the presentation with greaseproof paper and a mesh. 
 “Campo Badajoz”. It is time to establish our personal signature.  The microclimate of Extremadura is the most suitable for Iberian pig farming and Hams, Shoulders and Iberian Loin curing. Livestock farming takes place in our own estates, roaming outdoors. The meadows of Puebla de la Reina and the Sierra de Hornachos, in the Province of Badajoz, are the privileged place for Iberian pig farming. It is the second generation of a family business, focused on positioning Extremadura’s product, recognized by many, as one of the best gourmet products in the world.