Montaraz Cheek Meat Cebo Campo

Montaraz meats are procured from the finest Iberican pigs. These delicious cuts are classified as cebo de campo. When it comes to cebo or cebo de campo, there is a major difference in flavor and quality. Meats classified as cebo refer to how the pig was fed and raised. Cebo means the pig was fed entirely on legumes and cereals and was raised in a controlled farm setting. Cebo de campo on the other hand means the pig was entirely free range and was allowed to eat whatever was available in the area it would forage. This usually consisted of grasses, herbs, and at times, acorns, but not entirely so.

The Montaraz Cheek Meat is simply delicious. While cheek meat may not sound (or be thought of) as the most exotic meat, it is one of the most flavorful braising cuts. While it is tough if not treated properly due to the interconnecting muscle and tissues, when these are broken down over a long, slow cook the flavor released from the conversion of collagen into gelatin cannot be matched.

Storage Instructions

To properly conserve and extend the ham shelf life, store in a cool, dry place, with the ideal serving temperature between 17-22º C.