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50% Iberian Cebo de Campo Ham - Selection

Regular price
245,87 €
Regular price
Sale price
245,87 €
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  • Cebo de campo 50% Iberian breed

  • Food: Feed + Cereals + Herbs + Wild plants

  • Curing time +24 months

  • It contains no allergy-causing ingredients.

The Jamón de cebo de campo is always a very good alternative. The Iberian hog has been fattened under a strict supervision based on feed (basically cereals and legumes) so that it reaches the mature age with a sufficient weight and muscular strength to withstand a few months with the only food given from mother nature. Once the animal has reached the ideal weight, it is taken out to graze freely through the wonderful meadows and feed on all those wild fruits available on the fields.  It will end feeding back on cereals and the dry-curing process will be of 24 months. The Jamón- ham is part of the Spanish culture and more than a gourmet product, it is a product with flavour and soul that in Enrique Tomás we treat with the greatest dedication and possible care. With this in mind, we want you to enjoy the wonderful flavours of the Iberian Peninsula, thus we offer you not only, an exquisite product, but also, we give you the possibility of getting your Jamón Ibérico cebo de campo sliced with the cutting machine or by knife by the hand of one of our ham carving experts.

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Jamón de Cebo de Campo 50 % Ibérico  - Selección Jamón Ibérico de cebo de campo 250.00
Jamón de Cebo de Campo 50 % Ibérico  - Selección Jamón Ibérico de cebo de campo 250.00
Jamón de Cebo de Campo 50 % Ibérico  - Selección Jamón Ibérico de cebo de campo 250.00
Jamón de Cebo de Campo 50 % Ibérico  - Selección Jamón Ibérico de cebo de campo 331.00


50% Iberian Cebo de Campo Ham - Selection

Jamón is an art and as such, we treat it very carefully so that all our customers enjoy the magnificent experience of eating jamón. Then, we begin with the mention that the jamón is made from Iberian pigs, animals unique in the world, which have the ability to infiltrate fat into the muscle. These pigs have been fed with feed, cereals and vitamins until they have reached 100 kilograms of weight, then they have been released into the pastureland where they have been able to eat freely wild fruits, grass and similar. Finally, and this is where the main difference of the Jamón from the rest types of Jamón lays: the fattening process is finished again with feed and cereals.

As for the dry-curing process, after a perfect cooking process, the pieces of jamón de cebo de campo spend a period of 24 months dry curing, so that when you arrive at your table, enjoy a product in the best point of flavour, colour and texture. The quality of the raw material and the delicate treatment of the product, following each process to perfection, is what guarantees us that all the Jamón of Enrique Tomás is the best.

The quality team and Enrique Tomás has made a selection of the best Iberian hams that can be found in the world today. When you taste it, you will notice its high degree of flavour and smoothness.

Details about this piece:

  • Net weight: 8 - 8,5 kg (Ham holder and knife not included)
  • Ideal for: Slicing, communal use, tapas, sandwiches, for eating alone, cooking and whatever is convenient. (Part weight may vary due to production conditions and other logistical aspects).


Nutritional information (per 100 g)

Jamón Ibérico de Cebo de Campo, Selection - 24 months dry-cured

  • Energy value (kcal/KJ): 1579KJ / 377kcal
  • Fats (g): 28g
  • of which saturates (g): 11
  • Carbohydrate (g): 0
  • of which sugars 0 (g): <0
  • Proteins (g): 32.3
  • Salt (g): 5.3g

GMO (Genetically Modified Origin) free


The whole piece is recommended to be kept in a dry and cool place and preferably hung or in a paleta box.

Once the ham has started, it is recommended to eat it in less than 21 days so that it retains all its flavour, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the ham to be consumed at that moment and apply a lint-free cloth so that it does not give the light and is least exposed to the air until the next time it is to be cut again.


To comfortably and fully enjoy the ham or shoulder piece, whether you don't know how to carve or want to make the most of your piece, use our carving service. The machine cutting process is manually performed by our master carvers to achieve the best utilization of the piece and the finest results. Whether it's hand or machine cutting, our master carvers will slice the entire piece skillfully.

When our team takes care of it, they will extract the maximum yield, meaning all the ham cleaned of external fat and bones that you can enjoy while eating.

If you want to learn more about the performance of a piece, check out => What is the performance of a ham or shoulder?.


For our return and refund policy click here.


    50% Iberian


    Food: Feed + Cereals + Herbs + Wild plants


    Curing time +24 months


    Whole piece




    It contains no allergy-causing ingredients.