Discover the authentic taste of Spanish charcuterie with Montesano Ibérico de Cebo Shoulder, a traditional delicacy crafted from carefully selected Iberian pigs. Produced in the renowned region of Extremadura, Spain, this exceptional cured shoulder reflects generations of expertise and a dedication to traditional Spanish curing methods. Through a meticulous process of salting and slow maturation, the meat develops a rich aroma, delicate marbling, and a beautifully balanced flavour. Its characteristic depth and savoury intensity make it a wonderful expression of Spain's celebrated Iberian culinary heritage.
Expertly sliced for convenience in a 100g package, this premium Ibérica de Cebo offers a tender, delicate texture complemented by rich, savoury notes and a subtle hint of natural sweetness. Its fine marbling enhances the flavour, creating a satisfying tasting experience with every bite. Perfect for traditional Spanish tapas, gourmet charcuterie boards, or enjoying alongside crusty artisan bread, Manchego cheese, and olives, this versatile delicacy brings an authentic taste of Spain to any occasion. For the best experience, allow the slices to reach room temperature before serving to fully appreciate their distinctive aroma, texture, and flavour.
About Montesano
Rooted in the heart of Extremadura, Spain, Montesano is a prestigious family-owned producer of premium Ibérico hams and traditional cured meats. With over 80 years of expertise spanning three generations, the company has built its reputation on exceptional craftsmanship, time-honoured traditions, and an unwavering commitment to quality. Located in Jerez de los Caballeros, surrounded by the renowned Dehesa Extremeña, Montesano combines the region's rich natural heritage with meticulous production and slow-curing techniques to create authentic Spanish delicacies. From its exquisite Jamón Ibérico de Bellota to its artisanal chorizos, salchichones, and cured loins, every product reflects a passion for excellence and the distinctive flavours of Spain's celebrated Iberian gastronomy.