Paleta de Cebo de Campo Ibérica 50% Raza Ibérica (50% Iberian Breed, Field-Fed Shoulder)

Discover our Paleta de Cebo de Campo Ibérica (50% Iberian breed), the authentic taste of Iberico pork at a more accessible price. Coming from free-range pigs fed on cereals and legumes and reared on the estate's natural pastures, this green-label shoulder gives you juicy meat with an intense, moreish flavour. Thanks to its marbling and a careful natural curing process in our drying sheds, every bite offers a tender texture full of nuance, typical of meat that cures close to the bone.
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What makes our Paleta de Cebo de Campo Ibérica unique?

Our 50% Ibérico breed Cebo de Campo shoulder ham stands out for offering an excellent balance of juiciness, intensity, and quality. It comes from Iberian pigs raised on a diet based on cereals, legumes, and the natural resources they find in the countryside while exercising.

Thanks to the fat infiltration characteristic of the Iberian breed and a carefully controlled curing process, our Cebo de Campo Iberian shoulder ham develops a tender texture, a balanced aroma, and a persistent flavor, making it an ideal choice for those looking to enjoy authentic Iberian ham on a daily basis.

Free-range, cereal-fed rearing

One of the main characteristics of the cebo de campo shoulder is that it comes from pigs raised partially outdoors, where they have space to move around and exercise, favoring the development of firm musculature and marbled fat of great quality.

Curing process


Each Iberian cebo de campo shoulder is carefully tended to complete a slow curing process in natural drying cellars for over 24 months. Throughout this time, the piece concentrates its aromas and develops a tender texture and a balanced flavor. The combination of the marbled fat characteristic of the Iberian pig and curing carried out at its optimal point results in a 50% Iberian breed shoulder full of nuances and with excellent juiciness.

The meaning of the green label

The green label identifies Cebo de Campo Ibérico pieces according to the Iberian Quality Standard. This distinctive label certifies that the Cebo de Campo Iberian shoulder ham comes from animals raised with access to the countryside, where during part of their lives they combine outdoor exercise with a diet based on feed, cereals, legumes, and natural resources from the environment.

Pieza entera de Paleta cebo de campo ibérico 50% Enrique Tomás etiqueta verde loncheada en sobres al vacío

Available formats: whole or sliced

We offer different formats so you can enjoy the Iberian cebo de campo shoulder however best suits your needs. Whole leg, boneless, sliced, and in shavings/cubes.

Frequently asked questions about our Paleta de Cebo de Campo

What is the difference between Paleta de Cebo de Campo and Paleta de Cebo (field-fed vs grain-fed)?

The main difference lies in how the animals are raised. The Cebo de Campo shoulder ham comes from pigs that can move outdoors, supplementing their diet with the natural resources of the countryside in addition to cereals and legumes.
The 50% Iberian breed Cebo Ibérico shoulder ham, identified with a white label, comes from animals raised on intensive farms and fed mainly on feed made from cereals and legumes.
What does 50% Iberian breed mean?

For a 50% Iberian breed shoulder ham to have this designation means that one of its parents, specifically the mother, is a purebred Iberian pig. Thanks to this genetics, it retains one of the most appreciated characteristics of the Iberian pig: its ability to infiltrate fat into the muscle. The result is a 50% Iberian breed shoulder ham with great juiciness, balanced aromas, and an excellent quality-price ratio.
How do I store a Paleta de Cebo de Campo once it has been cut into?

If you have started a whole piece of Cebo de Campo shoulder ham, it should be stored in a cool, dry place away from direct light. It is recommended to keep it placed in a ham holder (jamonero) and cover the cut area with a clean, lint-free cloth to protect the surface. To enjoy its full quality, it is recommended to consume the piece within approximately 20 days once started.