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<p>Discover Pata Negra de Cebo ham from Salamanca in Spain and learn the difference between Iberian Bellota ham and Iberian Cebo ham.</p>
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<p>Pata negra ham is a Spanish culinary treasure, and one of the most popular varieties is pata negra de cebo ham from Salamanca. Originating in the Salamanca region of Spain, this ham offers a unique taste experience and unrivalled quality. In this article, we will outline the distinctive characteristics of Iberian Bellota Ham and Iberian Cebo Ham, so that you can choose the best product for you.</p>
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<p>Pata Negra de Cebo from Salamanca is made from Iberian pigs reared in the Salamanca region, renowned for its ideal climate and extensive pastures. These pigs are fed a traditional diet of cereals and vegetables, giving them a delicious flavour and tender texture. The ham is then matured for an extended period, often between 24 and 36 months, in special cellars, where it develops its unique flavours and melt-in-the-mouth texture.</p>
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<p>Iberian Cebo Ham is also a quality product, but it differs from Iberian Bellota Ham in the way the pigs are fed. The pigs used to make Cebo Iberian Ham are fed on cereals and vegetables, giving them a delicious flavour that is less intense than that of Bellota Iberian Ham. The curing period is generally shorter, ranging from 18 to 24 months.</p>
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<p>If you opt for pata negra de cebo ham from Salamanca, you'll enjoy an authentic Spanish culinary experience. Each of these hams has its own unique characteristics in terms of flavour, texture and production method. Pata negra de cebo ham from Salamanca offers excellent quality</p>
